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  • This place can barely hold 20 people, so you better get there fast, before the line-ups get too long or they have to move to a bigger location. Mexico has a great and living cuisine that comes almost entirely from Indigenous traditions that have given the world cacao (chocolate) and corn, and many other gifts. Xola offers this authentic cuisine to Toronto. It has old stand-bys, done properly, such as the daily making of fresh tortillas, which allow Mexican food to be eaten with fingers -- and thus no tool to separate food and the body, and thereby affect the mental space of the eating experience The nutrition is outstanding. Indeed, a recent article on the many nutritional benefits of black beans just won a major science prize. The mix of complementary protein with a bare minimum of meat is a specialty diet-wise, of Mexican food -- something the world needs to learn as we reduce the amount of meat we eat. There's innovation here too. You'll love the guacamole with walnuts, blue cheese and onions -- a new dip for the world. Hope it doesn't get snapped up by a global corporation. And it's glocal. The chef gets local corn, local humanely raised pork and beef. They don't do Mexican cheese because they can't get it made locally--Is there a cheesemaker in Ontario listening? In my e-book Food for City Building, I argue that restaurants are partly educational centres, teaching kids to love veggies when properly prepared and teaching everyone about food literacy and culture and multiculturalism. They're not just about filling your face. Xola meets that emerging standard for restaurants, and deserves to do well.
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