Our entire family is being swept away with the excitement of the Pan Am Games happening in the city and revving up for the ParaPan Am Games! In celebration, we’ve also been revisiting some of our favourite eateries around the city. I’m also thinking of summer parties (little guy has a birthday coming up) so PanAmerican themes are swirling around.
We checked in with Steve Gill, owner of Quesada Mexican to see how we can make things easier at home and what he’s up to while the games are happening. Steve formerly worked in the software industry and when living in Denver he discovered a passion for burritos. When he returned to Canada he was determined to create the best burrito ever. The result has made him a rock star in the world of burritos here when he created The Famous Big Ass Burrito. Through word of mouth his crazy good creation had him open up a restaurant in 2004 and now there are over 40 Quesada restaurants across Canada.
We’re lucky we live in a country where we have access to global cuisines. Tell us about how you fell in love with Mexican dishes?
I love the simplicity and lack of pretence around Mexican food. The cuisine is rooted in fresh ingredients. I love the variety of flavours you get out of the different chili peppers like chile del arbol and morita, which are actually smoke-dried jalapenos.
It’s a pretty competitive market and I know your restaurants are in several cities across Canada but Toronto is becoming well-known as a foodie destination, what makes your Mexican eatery different from the rest?
We like to stick to the basics and let delicious ingredients stand on their own. We make traditional salsas like Roja and Verde from scratch at the restaurant every day — nothing out of a jar. One of my favourite compliments from a customer was that she loved Quesada because it reminded her of home cooking — just that someone else was doing it for her!
So, what’s the secret? What makes a good salsa — can you share? I admit I’m addicted to your salsa!
Firstly, you have to make it yourself. I tease out extra flavour by charring chile peppers and roasting tomatoes until they are slightly blackened. It takes a bit more effort but it is so worth it because those authentic Mexican flavours really come alive!
Burrito or Taco?
That’s a tough one because both have a place in my heart! A fish taco with salsa verde and cilantro-ime sour cream on a corn torilla is pure delight! But if I’m hungry, nothing beats a great burrito. The key is punching up the flavours from the rice, beans, salsa and meats and layring them so that the whole is better thant the sum of the arts. That’s what makes a great burrito!
I want to throw a Pan Am inspired party at home, any suggestions?
Set up your own taco bar and let your friends choose their own toppings. I also love a cold Negro Modelo. But to switch things up for summer a little, I’ve also come up with a great recipe for summer called Agua Fresca. Make it at home — it’s delicious!
AGUA FRESCA
1/4 cup packed mint leaves
3/4 cup sugar or agave syrup
1 cup freshly squeezed lime juice
3 litres water
Blend all the ingredients thoroughly. Serve in glass with ice and a fresh mint leaf garnish.
Serves 10 to 12
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