Drop In Dinner: Goyo’S Tacqueria By Chef Greg Couillard

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Drop In Dinner: Goyo’S Tacqueria By Chef Greg Couillard
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Drop In Dinner: Goyo’S Tacqueria By Chef Greg Couillard says
Toronto culinary icon Chef Greg Couillard has spent the last 5 years living on the Pacific Coast of Mexico, absorbing and integrating a whole new range of authentic Mexican flavours into his already famously eclectic kitchen repertoire. Tonight's gorgeous summer menu combines some of his favourite new discoveries with classic combinations honed over a lifetime in the kitchen.

Mexican Gazpacho Verde $4
Cool, spicy, fresh and tangy, this green gazpacho teems with tomatillo, cucumbers, geen chili, avocado & cilantro.

Taco Trio $12
Choice of:
Tequilla & Agave Mahi Mahi
Carmelized Pork Carnitas
Spicy sweet potato, mushroom & spinach (v)

Tacos come with classic toppings - frijoles, sweet oinion, & cilantro, plus Greg's incomparable homemade Salsas: rich red casera, vibrant green salsa verde and fresh mango & corn salsa, and served with a side of totopos (tortilla chips) and pico de gallo (fresh tomato salsa)
*All tacos are served on local & non-gmo corn tortillas*

Wu Tang Flan $4
Decadent egg & cream flan with rum chantilly cream

Prix Fixe $20
Gazpacho + Taco Trio + Flan

#vegan #GF options available

It would not be hyperbole to suggest that Greg Couillard is one of the most influential chefs in Toronto’s culinary history. Through groundbreaking restaurants like The Parrot, Stelle, Avec, Sarkis, The Spice Room and many others, his prescient embrace of this city’s multicultural flavours and ingredients revolutionized fine dining in Toronto, and foreshadowed the eclectic, international menus many now take for granted.

Each month The Depanneur features a different a new chef from T.O.'s indie food scene in our Thursday-night Pop-Up Showcase.

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By: The Depanneur

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