Steph and I wanted to participate in Winterlicious this year, but since we are both currently on a budget, we decided on only going to one restaurant. There are a ton of great places we wanted to try, but we eventually decided on making reservations at Frida since we were both craving Mexican food and the place has great reviews. We originally contemplated going to Frida a couple weeks ago but decided on going to The Black Hoof instead, so it was really fate that Frida was one of the restaurants participating in Winterlicious so we could eat there for cheaper (dinner prix fixe is $35). Plus, Steph's Mexican friend actually said this place was "the closest thing to home" she had found in Toronto. Hey, if it's good enough for Mexicans, it's good enough for us!
We decided to split all of our dishes so we could try more things. The first appetizer we chose was the pork carnitas mini tacos. Five mini tortilla shells are filled with carnitas-style slow-braised pork, then topped with fresh guacamole and pico de gallo salsa. The pork was tender, flavourful, and slightly smoky, and the fresh chunky guacamole and zesty pico de gallo complimented it perfectly. This was probably my favourite dish of the night; I could seriously have eaten like, 18 of them. The second appetizer we had was the Mexico City-style lamb enchiladas. Three soft corn tortillas are filled with lamb barbacoa (Mexican pit-barbequed lamb), and then topped with a tomato-morita sauce, cotija cheese, and diced onions. The lamb was juicy and the sauce had just the perfect amount of spice to it, but I did wish the meat itself was a bit more flavourful (I honestly couldn't tell that it was lamb).
For the main courses, we decided on the two meat options. The first one was the Pollo Pibil: Yucatan-style chicken slow-cooked in banana leaves, annatto seeds, and encurtida, served with Mexican garlic rice and Ontario vegetables. I loved the sauce that the chicken was drenched in. I actually have no idea what it is called, but it reminded me of a spicier, slightly sweeter version of butter chicken. The white meat was a touch dry, but was otherwise fantastic. The second dish was the Camarones al Ajillo: jumbo shrimps gently braised with caramelized garlic butter and extra virgin olive oil, served with a bed of rice, green beans, seared spinach, and sweet parsnip. The shrimps were plump and juicy and very flavourful; I'm not sure what really makes this dish Mexican because it's really just garlic shrimp... but you can be damn sure every bit of it was devoured.
For dessert, we both ordered the churros, which are filled with goats' milk caramel, topped with lemon zest, and served with blueberry coulis and berries. These nearly sent me over the edge, but they were way too addictive to leave even one behind. Perfectly crunchy and golden brown on the outside, soft and moist on the inside, and dusted generously with cinnamon and sugar. The caramel was super-creamy and rich with the sweet tang of goats' milk, and made the churros all the more decadent. If you ever eat here, you must get these for dessert. I honestly would visit Frida again just for the churros.
Overall, Frida serves delicious, flavourful, authentic Mexican food that is beautifully presented. I actually find the presentation is what sets Frida apart from many other Mexican restaurants; it's what makes it feel more luxurious and "upscale." (There is a time for cheap, dirty-yet-somehow-charming taco places, but there is a time when you just want fancier Mexican food. Frida is for the latter.) The restaurant itself is sleek, modern, and contemporary while still retaining a very cozy, intimate feel. And, of course, as the restaurant is named after and inspired by her, there are are Frida Kahlo paintings hanging all over the walls. Our waitress was nice enough, but seemed a little hurried and impatient at times; it is understandable through all the hustle and bustle of Winterlicious, though, especially on a Saturday night when a faster turnover rate is important. Their regular menu is a little on the pricier side, but I would definitely come back whenever the craving for real Mexican food hits and that dirty taco place just won't cut it.
Frida
999 Eglinton Avenue West
Toronto, ON M6C 2C7
(416) 787-2221
Tortilla chips with salsa verde and jalapeño tomatillo salsa
Pork Carnitas Mini Tacos
Mexico City Style Lamb Enchiladas
We decided to split all of our dishes so we could try more things. The first appetizer we chose was the pork carnitas mini tacos. Five mini tortilla shells are filled with carnitas-style slow-braised pork, then topped with fresh guacamole and pico de gallo salsa. The pork was tender, flavourful, and slightly smoky, and the fresh chunky guacamole and zesty pico de gallo complimented it perfectly. This was probably my favourite dish of the night; I could seriously have eaten like, 18 of them. The second appetizer we had was the Mexico City-style lamb enchiladas. Three soft corn tortillas are filled with lamb barbacoa (Mexican pit-barbequed lamb), and then topped with a tomato-morita sauce, cotija cheese, and diced onions. The lamb was juicy and the sauce had just the perfect amount of spice to it, but I did wish the meat itself was a bit more flavourful (I honestly couldn't tell that it was lamb).
Pollo Pibil
Camarones al Ajillo
For the main courses, we decided on the two meat options. The first one was the Pollo Pibil: Yucatan-style chicken slow-cooked in banana leaves, annatto seeds, and encurtida, served with Mexican garlic rice and Ontario vegetables. I loved the sauce that the chicken was drenched in. I actually have no idea what it is called, but it reminded me of a spicier, slightly sweeter version of butter chicken. The white meat was a touch dry, but was otherwise fantastic. The second dish was the Camarones al Ajillo: jumbo shrimps gently braised with caramelized garlic butter and extra virgin olive oil, served with a bed of rice, green beans, seared spinach, and sweet parsnip. The shrimps were plump and juicy and very flavourful; I'm not sure what really makes this dish Mexican because it's really just garlic shrimp... but you can be damn sure every bit of it was devoured.
Churros de la Esquina
For dessert, we both ordered the churros, which are filled with goats' milk caramel, topped with lemon zest, and served with blueberry coulis and berries. These nearly sent me over the edge, but they were way too addictive to leave even one behind. Perfectly crunchy and golden brown on the outside, soft and moist on the inside, and dusted generously with cinnamon and sugar. The caramel was super-creamy and rich with the sweet tang of goats' milk, and made the churros all the more decadent. If you ever eat here, you must get these for dessert. I honestly would visit Frida again just for the churros.
Overall, Frida serves delicious, flavourful, authentic Mexican food that is beautifully presented. I actually find the presentation is what sets Frida apart from many other Mexican restaurants; it's what makes it feel more luxurious and "upscale." (There is a time for cheap, dirty-yet-somehow-charming taco places, but there is a time when you just want fancier Mexican food. Frida is for the latter.) The restaurant itself is sleek, modern, and contemporary while still retaining a very cozy, intimate feel. And, of course, as the restaurant is named after and inspired by her, there are are Frida Kahlo paintings hanging all over the walls. Our waitress was nice enough, but seemed a little hurried and impatient at times; it is understandable through all the hustle and bustle of Winterlicious, though, especially on a Saturday night when a faster turnover rate is important. Their regular menu is a little on the pricier side, but I would definitely come back whenever the craving for real Mexican food hits and that dirty taco place just won't cut it.
Frida
999 Eglinton Avenue West
Toronto, ON M6C 2C7
(416) 787-2221
TOTALLY GOING TO CHECK THEM OUT. SO HUNGRY, DENISE!
ReplyDeleteYou should, Liz!!! It's on the pricier side for Mexican food, but it's DEEEEEELICIOUS!
DeleteI feel like I really should look into Mexican food more often...