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TacoLot Offers California-inspired Tacos

California-inspired Tacos from TacoLot California-inspired Tacos from TacoLot
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Ottawa has been besieged by tacos of late. Some purveyors, called taquerías by local food writers, offer authentic Mexican tacos made with corn tortillas. Others specialize in more Californian-takes made with both corn and flour tortillas. Between the popup that is Los Tacos de Maura (it’s a Latin dance club otherwise), Corazon de Mais (which is heavily frequented by restaurant chefs and cooks), and food trucks (like pioneering Jackie Jolliffe’s Stone Soup Food Works), taco options abound. And, such isn’t a bad thing. Until now, Ottawa only knew Tex-Mex tacos and what passes for a taco at fast food chain Taco Bell.

Los Tacos de Mauro
Los Tacos de Mauro (349 Dalhouse Street) serves tacos like they are served in Mexico, complete with moles (pronounced “mo-lays”) they either make or import. Rice is not instant. Black beans are slow cooked. Tortillas are made from corn. Tacos can be filled with pork (even chicharones), chicken, lamb, or beef ($8-9.50/3). Rumour has it there is also a secret Spanish menu that includes corn tamales here.

Tacos de Chicharon a la Mexicana from Los tacos de Mauro ($8.50)Tacos Dorados de Pollo from Los tacos de Mauro ($9)

Corazon de Mais
Corazon de Mais (55 Byward Market Square) decided to concentrate on keeping its menu small, serving three kinds of tacos: beef, pork, and chicken ($3 each or $7.50/3). Chicken is a chopped chicken breast. Pork and beef are slow braised and pulled. While this taqueria does offer flour tortillas, co-owner Erick Igari will encourage you to go with their blue corn or white corn options. The latter is made of 95% corn, he bemoans, explaining he has a supplier scouring Chicago for perishable 100% corn tortillas. At the end of a weekday, you may see staff from Los Tacos de Mauro, eating at Corazon de Mais and chatting with its chef Mariana Torio. The tortilla soup is a must-try here, smacking of smoked chipotle peppers, epazote, and house-made chicken stock.

Pork Taco, topped with Pico de Gallo at Corazon de MaisBeef Taco, topped with Pico de Gallo at Corazon de Mais

Stone Soup Truck
Jackie of Stone Soup Food Works is a friend of foodiePrints. We admire her passion for serving food that is both good for you and something you can feel good eating. All of her suppliers are local, chosen from among the 1300 farms in Ottawa. She is the member of Ottawa’s food industry who introduced us to amazing Paul Slomp of Grazing Days. Slomp decided to raise grass fed cows because he missed farm-life. It is his beef you will find in Jackie’s dishes from the green truck presently on rotation at Ottawa’s summer festivals. Jackie just finished a 24-day stretch, serving tacos to thousands of Bluesfest-goers who wanted something besides fast food fare. Her tacos ($4 each or $11/3) are dual corn or flour tortillas two-handers, filled with the good stuff: braised and pulled local beef, chopped chicken, or organic beans.

Chicken Taco from Stone Soup Truck ($4)Bean, Pork, and Chicken Tacos from Stone Stoup Truck ($11/3)

TacoLot
TacoLot (999 Wellington Street W.) is the now four month-old brain child of long time cook and musician John Reilly-Roe. He opened the creative eatery at the end of April.

Carefully placed hints about the cinder block shack turned taqueria perpetuated themselves across social networks, going “viral.” On Twitter and Facebook, TacoLot was heralded as the beginning of a new era in dining.

It is unlike most other eateries. Comparatively, Tacolot has no dining room. Patrons dine al fresco in a former used car lot. It has no front of house. It offers neither plate-ware nor flatware. For a time, it had neither gas range nor oven, only vintage ceramic crock pots.

TacoLotTacoLot Service Window

TacoLot during Opening WeekChicken and Pork Al Pastor at TacoLot

Still, tacos sold out quickly during TacoLot’s opening week. An intended day’s mise-en-place disappeared by early afternoon; meat, fish, and vegetarian tacos selling out before dinner service could even begin. Fish and shrimp tacos routinely sell out today.

TacoLot’s tacos differ from those offered by other taquerias in town. Explained Reilly-Roe, who lived in California for many years, “We need to eat good fresh food!”

This is why TacoLot’s taco platters ($12-15/platter) consist of two tacos, salad, rice and beans, and fresh fruit. Essentially, Reilly-Roe wants to share some of his sun-drenched food experiences with Ottawa.

Strangely, however, you will find no avocados on TacoLot’s tacos, be they sliced or mashed into guac.

Now eight employees strong, TacoLot can be found everywhere, participating in community events. At Hintonburg’s ArtsPark, an artist-oriented urban fair, TacoLot served salmon or cod burritos ($7/each). They were filled with either rice or quinoa, pico de gallo, lettuce, and nori.

TacoLot at ArtsParkFish Burritos from the TacoLot Stand at ArtsPark

At this year’s annual Curry Cook-Off to raise funds for the Fringe Festival, TacoLot’s entry took second place.

Chef’s Playground
To keep things cutting edge, Reilly-Roe came up with a unique idea: dedicate part of TacoLot’s Sunday afternoons (from 1pm to 3pm) to raising funds for local charities like the Ottawa Food Bank. He invited recognized chefs from Ottawa’s finer dining establishments and challenged them to create and serve their takes on the humble taco.

“Raising money for charity is always a good thing,” he said.

Besides, “Ottawa is unique in that much of the industry knows one another.” There are few genuine rivalries.

Reilly-Roe intended his “Playground” to offer chefs a learning experience. At the same time, it provides him with ideas for his menu and it has ignited some friendly competition.

“Each chef wants to know what everyone else is making,” he mused. “They are pulling out the stops!”

Matt Carmichael, former executive chef of E18hteen, Social, and Sidedoor Contemporary Kitchen, was first to participate, serving a breaded tilapia fish taco ($8 each).

Inaugural Chef's Playground at TacoLotChef Matt Carmichael's Fish Taco at TacoLot

He raised $500 for the Ottawa Food Bank, selling over 60 tacos in under three hours.

This past weekend, Chef Jamie Stunt of Oz Cafe (361 Elgin Street) was on hand, serving tacos made with smoked goat, pickled peach, yogurt, and chili-mint sauce ($8 each).

Chef Jamie Stunt during Chef's Playground at TacoLotChef Jamie Stunt's Smoked Goat Taco at TacoLot

Upcoming participating chef Patricia Larken of Black Cat Bistro (428 Preston Street) made a surprise visit, helping Carmichael out during the inaugural Chef’s Playground. Just as Carmichael’s taco sported an aioli featuring achiote paste (made with ground annatto seeds) and bitter (seville) orange, she is working on a cochinita pibil taco. Eying TacoLot’s barbecue grill and smoker, Larken explained cochinita pibil is pork that is marinated in achiote and seville orange and pit roasted until tender.

Reilly-Roe encourages everyone to come out to TacoLot to enjoy some “beautiful food.” On Sundays, the tacos are “outlandish…something fresh that doesn’t happen anywhere else in Ottawa.”

He has chefs signed on to participate until November 4th. More wanted to participate than there were Sundays available.

Follow TacoLot’s Facebook page to see which chef is coming up this week.

For the time being, TacoLot is still cash-only and has no liquor license. But, one could easily pick up a platter and head over to the Elmdale Tavern (1084 Wellington Street W.), which is several steps down the street. Owner Nathalie Myles’ tavern license stipulates the Elmdale can’t serve food beyond the in-house pickled cheese and bags of chips behind the bar. In exchange, she has many local craft brews on tap, more than most other bars in Ottawa.

Beer and tacos anyone?

Particulars:
TacoLot
999 Wellington Street W.

TacoLot on Urbanspoon

Los Tacos de Mauro
349 Dalhousie Street
(613)562-9756

Los Tacos de Mauro on Urbanspoon

Mild-mannered IT professional by day and food blogger by night, I founded foodiePrints with a single intention, to share my love of all things food. My first post shared a recipe. Many followed. Eventually, I learned Ottawa prepares and serves great food. Thereafter, I started meeting restaurateurs, chefs, cooks, farmers, and other local producers, all good people. Ideas for food-related content swirled in my head. foodiePrints grew into a place to put them. From exploring foreign and domestic cuisines to shopping for exotic ingredients and cobbling together my takes on dishes in my meager kitchen, there are stories to tell. Welcome to foodiePrints. Here, you will find stories about food and drink, cooking, and eating in Canada’s capital. Be it food-related or just food-for-thought, I hope you find something tasty here.

Comments

Jack

Right on , Ravi. The worst tacos I ever tasted. The frozen ones at loblaws are better. I'm surprised the guy is in business.

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Christine

I've always been jealous of all the food bloggers in California and all their articles about tacos. I'll definitely head out and give some of these places a visit. Thanks for the write up Don!

Brett Arden

I really appreciate all these amazing tacos, but I'm still waiting for someone to come along and make authentic Mexican tacos like al pastor, carnitas, cabeza, barbacoa, and carne asada. Everyone just wants to recreate tacos from scratch when the traditional stuff is so fantastic to begin with.

solange

As a Mexican living in Ottawa I can attest that Tacos de Mauro indeed serves authentic tasting Mexican food. The pork and lamb tacos taste just like those back home, but their other dishes are also very tasty. One of the most authentic mexican restaurants I've been to in Canada. Definitely recommended!

Jim

I'm so excited to see a variety of foods and styles in Ottawa. I love the idea of trying dishes I wouldn't have had access to -- or even known about!

Ravi Shanghavi

Tacolot is total garbage, we've gone three times. Opening day, the taco's were dry and tasteless. Figured hey, it's the first time.. every return trip same story. No flavour.. and the meat is horribly dry. Total waste of time and money. In the opinion of everyone I know who's been, this guy should have stayed in Cali, perhaps ate a bit more than Tacobell.. He certainly didn't bring any culinary skills back. Using store-bought shells, and overcooking, and under seasoning your food. Wow.. how badly can you screw up a taco?? PRETTY BADLY, at Tacolot that's for sure. Even went on a Celebrity chef sunday, more wasted effort. Just close it. Ottawa needs good Taco's, Ravi Shanghavi

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