Review: As the city approaches peak taco, Campechano stands out from the crowd
Campechano ★★★
504 Adelaide St. W., 416-777-2800
More on Campechano
At the latest entrant into Toronto’s casual-Mexican scene, fresh sea bass ceviche (pictured above), swimming in citrus, honours tradition with its tongue-puckering brightness. The restaurant’s namesake taco, a mix of beef and too-tame chorizo, is elevated by a sprinkling of crunchy chicharrones. But as the city approaches peak taco, it takes something special to stand out. Here, it’s the tortillas made with imported corn that’s ground in-house. The vegetal notes in the delicate discs shine in the quesadillas, stuffed with beef or mushrooms and loads of oaxaca cheese. The lone dessert, a lightly spiced flan, exists at the delectable crossroads of cheesecake, butterscotch pudding and crème brulée.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/review-campechano-mexican-king-west-tacos/&title=Review: As the city approaches peak taco, Campechano stands out from the crowd&picture=https://torontolife.com/wp-content/uploads/2016/01/toronto-restaurants-campechano-taqueria-mexican-king-west-ceviche.jpg&description=Campechano ★★★
504 Adelaide St. W., 416-777-2800
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At the latest entrant into Toronto’s casual-Mexican scene, fresh sea bass ceviche (pictured above), swimming in citrus, honours tradition with its tongue-puckering brightness. The restaurant’s namesake taco, a mix of beef and too-tame chorizo, is elevated by a sprinkling of crunchy chicharrones. But as the city approaches peak taco, it takes something special to stand out. Here, it’s the tortillas made with imported corn that’s ground in-house. The vegetal notes in the delicate discs shine in the quesadillas, stuffed with beef or mushrooms and loads of oaxaca cheese. The lone dessert, a lightly spiced flan, exists at the delectable crossroads of cheesecake, butterscotch pudding and crème brulée.){kind=link}