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| - The drink menu is obviously heavily influenced by the spirit of Mexico with nearly 60 different Tequilas to peruse. In the interest of me not reliving my Grade 10 Spring Break trip to Cancun, I steered clear of the body shots, and went straight to the cocktail list. PC offers 8 different takes on the Margarita (available by glass or pitcher), and an additional 8 signature cocktails for those who've had too many messy nights with the Mexican liquid gold. There are also about a dozen international wines to choose from, available as 5 oz, 9 oz or bottles, and 5 Mexican beers with special prices for buckets of four bottles. In our short stay, we sampled the Bacon Infused Bourbon Sour (House Bacon Infused Maker's Mark Bourbon, House Made Simple Syrup, Lime, Egg White, $10) and the Amber Agave Margarita (El Jimador Reposado 100% de Agave, Orange Juice, $8). Being served in a tall glass, the former didn't deliver as much bright citrus flavour as I normally get in a traditional low-baller Sour, but it was fairly well balanced and enjoyable nonetheless. The Margarita, in contrast, had massive slap-me-in-the-pucker flavour, and I loved every sip. Definitely, lesson learned. Stick to what Mexico is known for here, folks. Tequila, tequila, tequila.
Like the cocktail line up, PC's food menu is extensive, fairly priced and features all your Mexican staples and favourites (except maybe tamales, which I am always on the look out for). After bouncing some ideas off our server, we opted to go with:
Guac Fresca with Homemade Chips ($8)-Since we weren't asked how hot we wanted it, I'm not sure what we got, but I can assume it was mild since there wasn't any detectable heat. The guac was well seasoned, though maybe could have used a touch more lime (but I'm an acid freak), while the chips were crispy and light. My main criticism here would just be the ratio of guac to chips was definitely a little skewed. I even tried to be frugal with the dip on my chip, and still we were left with 2/3rds of a basket of chips and a scraped clean bowl sans guac.
Elotes a la Parrilla (Grilled Corn rubbed with Chili Pequin, Lime and Queso Fresca/Anejo, ($10)- I will never turn down fresh corn, especially when it's slathered in crema and sprinkled with cheese. As simple as it is, this corn just happened to be the highlight of the night. The kiss from the grill left each kernel engorged with sweet juice- a perfect counterpoint to the salty cheese, spicy chili and sour lime I spritzed on top. Now I am wiggling with excitement for a summer of delicious Ontario corn.
Ancho Braised Shortrib-Brisket Crispy Tacos ($14)- Biting into one of these deep-fried bad boys, I may have started to question the whole health-slant of the restaurant. But hell, I say put your weight-watchers calculator away and enjoy it. Packed to the brim with juicy tender beef, the rich ancho flavour was nicely balanced out by the freshness of the tomatoes and salty cheese on top. Smear on a little bit of their house guac and woah, you've got a substantial meal right there. My only quibble with regards to the tacos in general is that unlike other taco establishments in the city, they can't be ordered individually, making deciding on just one a near impossible task and ODing on one rich flavour inevitable.
Toluca Chorizo Burrito (Wrapped with Oaxan Cheese, Rice, Beans, Topped with a Fried Egg, Guac, Pico de Gallo, Crema, Green Tomatillo Sauce and Red Tomato Sauce, $16)- Which leads me to the next dilemma. After soldiering through the short rib, I still had this beast to tame. Note to self: don't get a burrito unless you're with a team of pubescent male teenagers. Unfortunately, I was too full to really appreciate this monster, but the few bites I managed to get in were very tasty and well balanced. It had bright tomatillos, a sweet tomato sauce, spicy chorizo, and it was all topped off with a luscious runny egg. Maybe a little skimpy on the cheese, but really, with a meal this huge, I'm being glutinous and nit-picky here.
Churros with Dulce de Leche- I am a churro freak, and have to say I prefer the typical stick variety to these little fried nuggets of dough, which while certainly tasty, didn't quite have the same crackly sugar exterior you get from the ridges of traditional churros. Having said that, considering I am also a super cinnamon freak, and these were beyond well spiced, I finished them off in record time.
So for 2 cocktails, 2 bocaditos (appetizers), a burrito, an order of tacos, a dessert and a cappuccino, the bill came to $100 including tatax and tip. Very fair considering the large amount of consumables that graced our lips (and the burrito doggie bag we happily took home). Overall, I was quite pleased with our experience at PC and am looking forward to seeing how it holds up against Rick Bayless' Topolobambo when I visit Chicago this month.
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