by Andrew Morrison | Tacofino’s (still new) Taco Bar in Gastown launched its first official lunch service today. We actually walked in on yesterday’s test drive by accident, and it was as delicious as you can well imagine. There was plenty of new stuff to try, including a hearty, intensely flavoured Ajiaco chicken soup; a veggie taco with potato, shrooms and collard greens; and a chicken taco with epazote chimichurri and buttermilk chili crema. The fish tacos (long a personal favourite) were as good as ever. Bonus, their new 16 seat patio – facing Blood Alley – opens April 20th. Lunch service runs from 11:30am to 3pm daily. Complete menu and a few shots with further details below.

MENU

Salsas & Guacamoles: salsa fresca, avocado, black bean, chips ($10);

Ajiaco Soup: smoked chicken, red chili chicken broth, potato, sweet corn, avocado, capers, sour cream ($9);

Sweet and Spicy Green Salad: pickled jicama, radish, spicy lotus root, soft herbs, tamarind vinaigrette ($9);

Nachos: salsa fresca, chipotle sour cream, aged cheddar and monterey jack, feta, cilantro ($14);

Salmon Ceviche: chinook salmon, salmon skin chicharone, tomatillo, herb salad and chips ($8);

Pork al Pastor Taco: pineapple, pickled onion, cilantro ($6);

Chicken Taco: pickled vegetables, epazote chimichurri, buttermilk chili crema ($6);

Lamb Birria Taco: herb salad, árbol chili, pickled nopales, preserved lemon zest ($6);

Fish Taco: pacific cod, salsa fresca, chipotle mayo ($6);

Potato, Mushroom and Collard Greens Taco: almond herb crumb, chipotle crema, queso fresco ($6).

Via Shelley McArthur Communications:

“We’ve had a lot of fun creating this menu,” says Regional Executive Chef Christine Deyoung, who developed the new menu alongside Tacofino chef and co-founder Jason Sussman. “We’re looking forward to complementing our takeout offerings at Burrito Bar with an approachable, seated lunch option in Gastown featuring our fresh, Mexican-inspired flavours.”

Bar Manager Justin Darnes is also introducing a number of refreshing new drink options, such as House Made Jalisco Pimm’s (El Jimador-based secret Pimm’s recipe, fresh strawberries, mint, cucumber, oranges), Sangria Jug (chilled Garnacha, Spanish brandy, fresh squeezed orange juice, limes, apples, crème de mûre) and Oaxacan Handshake (Peloton de la Muerte Mezcal, fresh lemon, Fernet-Branca, egg whites, bitters), alongside new mocktail offerings including House Ginger Beer, Virgin Margarita, Mango Mojito and ‘Ironic’ Gin & Tonic.

Taco Bar’s new patio features reclaimed BC cedar tables made by Happy Valley Woodworking studio, Mexican-style chairs and cement breeze blocks and was designed by Vancouver’s Shiloh Sukkau, who also oversaw the interior décor of the restaurant.

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