The GOODS from Los Cuervos Taqueria & Cantina

Vancouver, BC | In keeping with our desire to bring you the best taco experience in Vancouver we have introduced a number of new creations. New on the menu are the Suadero and the vegan pleasing Chayote. Some of the more popular additions to our daily special board are Pork Belly in a tamarind glaze, Lengua Verde (beef tongue in a green chili sauce), and the tasty Hanger Steak with cheese chicharron.

Mexican street food is slow food prepared with fresh ingredients like herbs, spices and chilies. As in the Suadero taco we take heritage Angus beef brisket, marinate it in our special beer achiote rub. Then slow cooked for 7 hours, shredded and crisped on our griddle to order. We garnish with a pickled Poblano pico. We’re not duplicating the Mexican Taco experience; we’re capturing the essence of the original flavours. Our Chayote taco is sautéed with black beans and cover with a sweet corn puree, and topped off with crispy hominy. You probably won’t find that in the Big Taco, but all the flavours are there! As always, we’re open Monday through Saturday from 5pm until 11pm. We are located at #603 Kingsway on the corner of 15th, just one block west of Fraser. Learn more about Los Cuervos after the jump…

DETAILS

603 Kingsway | Vancouver B.C. V5T 3K5
Telephone: 604-558-1518
Web: www.LosCuervos.ca
Hours: 5pm – 11pm Monday to Saturday

GALLERY

THE PEOPLE

Owners: Gilles L`Heureux, Andreas Seppelt, Stefan Gagnon
Chef / Operations Manager: Gilles L`Heureux
Front of House Manager: Elizabeth Murphy

About Los Cuervos

Los Cuervos Taqueria opened in late July with one guiding principle: to bring the best tacos to Vancouver. With this in mind chef and proprietor Gilles L`Heureux, fresh from a five-year stint at the helm of Les Faux Bourgeois bistro draws inspiration from his six years of living in Mexico City, to that very task.

Quite simply we want to replicate the experience of a Taqueria in Mexico. To us, that means making everything fresh to order (there are no steam tables here!). Inspired by classic recipes and using locally produced meat and vegetables as well as sustainable seafood the incredible diversity of Mexican street food is given the respect it is due, and a beautiful forum in which to shine.

Tucked in to the original Che Baba space that was lovingly designed by Stephan Gagnon (Les Faux Bourgeois and Jules), and designed by Scott Cohen (of Waldorf, Les Fauxbo, Nuba etc fame!), the space has been playfully tweaked with a vibrant colour palate.

At the heart of our kitchen is a four-foot flat top griddle, used to emulate a ‘Comal’, the ubiquitous cooking utensil of Mexico. Its intense radiation of heat gives a perfect sear to meat and fish alike, while providing the only authentic way to heat tortillas, the basis for any good taco.

And the perfect accompaniment to any taco is our hand made hot sauces. We offer a variety including Salsa Roja (with charred tomatoes, chilies and onions), Salsa Verde (with three fresh chilies and tomatillos), Chile Seco (with four kinds of dried chilies for some seriously smoky goodness) and La Fantasma (our indefatigable super hot sauce loaded with habaneros and ghost chilies!).The drinks too have been selected for quality and value. After many years of extensive research we have honed a great selection of Tequila’s and Mezcal’s that we offer at very reasonable prices. Or you can try one of our expertly mixed margarita’s (lime, tamarind, hibiscus or cucumber) all hand shaken and using only fresh squeezed juices and organic agave syrup.

Under the guidance of Elizabeth Murphy (ex Libra Room and Fisher’s, Oxford UK) of servers are there to help you come and enjoy a casual and fun dining experience with great tacos as the star of the show.