As you approach, twinkling lights strung above the entrance alley set the tone, hinting at the dazzling décor inside. The open-air, heated patio, complete with a glowing fire pit, invites you to linger, while the interior wows with its massive bar stretching nearly the length of the restaurant. Crafted from repurposed whiskey racks and set against a backdrop of distillery equipment, the bar boasts Canada’s largest tequila and mezcal selection, with over 120 labels to choose from. A stunning floor-to-ceiling mural, hand-painted by Mexican street artist Oscar Flores and his team over 100 days, dominates the space, while brightly lit skulls and oversized black lampshades add bold, artistic flair. The décor alone is worth the visit, but the food and drinks elevate El Catrin to another level.
Taquitos de Papa
Birria Tacos
On my server’s recommendation, I tried the Taquitos de Papa, bite-sized delights stuffed with (Prince Edward Island) PEI potatoes and local chorizo, rolled, fried, and served with morita salsa, crema, and cotija cheese. Perfectly crispy and not overly spicy, the flavors melded beautifully, and I could’ve easily polished off the entire plate.
No Mexican meal is complete without a margarita, and El Catrin delivers. I started with the Tradicional Margarita, which my server claimed was the best, and I couldn’t argue. Made with agave, it was smooth, balanced, and downright delightful. Next, I sipped the Margarita Fresca, a strawberry-infused gem that was fresh, fruity, and just as impressive. Curiosity got the better of me, so I ordered the margarita flight, featuring four varieties: the Tradicional, Mayan, Hibiscus, and Tropical (the last two aren’t on the menu). The Mayan was my least favorite, the Hibiscus was solid, but the Tropical Margarita, bursting with coconut and pineapple, stole the show—it’s sogood, it deserves a permanent spot on the menu.
