 |
| Campechano | |
|---|---|
 | |
| Restaurant information | |
| Established | November 9, 2015 |
| Owner(s) | Daniel Roe [1] Raena Fisher [1] |
| Head chef | Daniel Roe [2] |
| Food type | Mexican |
| Rating | Bib Gourmand (Michelin Guide) |
| Street address | 504 Adelaide Street |
| City | Toronto, Ontario |
| Country | Canada |
| Seating capacity | 43 [2] |
| Other locations | 460 College Street |
| Website | campechano |
Campechano is a chain of Mexican taquerias operating in Toronto, Ontario.
The restaurant's first location, on Toronto's Adelaide Street in the downtown Fashion District was established in November 2015. [2] It was opened by couple Daniel Roe and Raena Fisher, who sought to highlight a simple menu of 'real Mexican food'. [2]
Co-owner and head chef Roe was born and raised in Mexico City, before moving to Canada in 2005. [2] He sought "to serve the tacos [he's] been eating [his] whole life" at the restaurant. [2] The restaurant uses imported heirloom corn from Mexico to make their tortillas, which are made fresh throughout the day and are never reheated. [1] According to Roe, it took six months for him to perfect the tortilla recipe being used at the restaurant. [3]
The restaurant's name Campechano, comes from the Spanish word for 'good-natured' or 'cheerful'. [2]
A second location was opened in summer 2021 on College Street in Toronto's Little Italy neighbourhood. [1] The College Street location is larger and provides more seating for patrons, but offers a similar menu. [4]
The chain's original location on Adelaide Street was awarded a Bib Gourmand designation by the Michelin Guide at Toronto's 2022 Michelin Guide ceremony, and retained this recognition in 2023 and 2024. [4] A Bib Gourmand is awarded to restaurants who offer "exceptionally good food at moderate prices." The guide praised the restaurant's small menu of tacos, stating that "if you’re here for anything [else], you’ve come to the wrong place." [4]
A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, coriander, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
The Michelin Guides are a series of guide books that have been published by the French tire company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few restaurants in certain geographic areas. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries.
A taco stand or taquería is a food stall, food cart or restaurant that specializes in tacos and other Mexican dishes. The food is typically prepared quickly and tends to be inexpensive. Many various ingredients may be used, and various taco styles may be served. Taco stands are an integral part of Mexican street food. Tacos became a part of traditional Mexican cuisine in the early 20th century, beginning in Mexico City, as what had been a miner's snack began to be sold on street corners in the city. Shops selling tacos have since proliferated throughout Mexico and other areas with a heavy Mexican culinary and cultural influence, including much of the Western United States and most other larger American cities. More typical taquerías specialize in tacos, as expected, but in some localities it can be used to refer to restaurants specializing in burritos, where tacos themselves are less of a point of emphasis.
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