Name: Chula Taberna Mexicana Contact: 1058 Gerrard St E., 416-901-9859, chula.ca, @chulataberna Neighbourhood: Leslieville Previously: McGugan’s Owners: Bryan Burke and Adam Dolley (Loaded Pierogi, El Local Loco) Chef: Irina Tirtirau (El Local Loco)
The food
Snacks like ceviche, Mexican corn and avocado fries; tacos; burrito bowls; and larger mains including grilled fish and flank steak. A smoker out back is used for brisket and whole pigs that are roasted every Sunday. Weekend brunch features various takes on eggs Benny, one of which is topped with a whole grilled lobster tail. There’s a kids’ menu with chorizo corn dogs and quesadillas.
Tacos, available individually or in threes, clockwise from top left: smoked beef brisket with cherry tomatoes, pickled onions, shaved carrot, cotija cheese, corn and salsa roja, $6/$17; chicken with smoked queso, pico de gallo, jalapeño, pickled cabbage guacamole and crema, $6/$17; beer-battered haddock with guacamole, pickled vegetables, cucumber, avocado crema and cilantro, $5/$14.
The drinks
Plenty of beer, a list of house wines, tequila and mescal flights, sangria by the glass and a whole whack of margaritas and signature cocktails, including some frozen ones.
There’s seating for 110 between a bar and dining room on the main floor, an upstairs private room for 34 and two patios (backyard and rooftop) each outfitted with their own tiki bar.
Vibrant, energetic pops of colour throughout include commissioned murals by artists Luis Rojas, Jesus Mora and Cesar Correa.
Besides having a dedicated bar, the large rooftop space is enclosed with corrugated steel panel walls and filled with a mix of tables and comfortable patio furniture.
The outdoor thatched-roof bars are where the frozen margaritas are made.
The bar in the main dining room hosts the restaurant’s tequila.
Chef: Irina Tirtirau (El Local Loco)
The food
Snacks like ceviche, Mexican corn and avocado fries; tacos; burrito bowls; and larger mains including grilled fish and flank steak. A smoker out back is used for brisket and whole pigs that are roasted every Sunday. Weekend brunch features various takes on eggs Benny, one of which is topped with a whole grilled lobster tail. There's a kids' menu with chorizo corn dogs and quesadillas.
[caption id="attachment_430994" align="alignnone" width="1593"] Shrimp ceviche: tostada, mint, radish, sweet peppers, avocado, jalapeño. $11.[/caption]
[caption id="attachment_430993" align="alignnone" width="1593"] Grilled mahi mahi: cucumber, radish, pico de gallo, pineapple salsa, tequila lime dressing, organic sprouts. $16.[/caption]
[caption id="attachment_430997" align="aligncenter" width="1593"] Smoked chicken lollipops: habanero brine, adobo honey glaze, pickled slaw. $12.[/caption]
[caption id="attachment_430987" align="aligncenter" width="1593"] Tacos, available individually or in threes, clockwise from top left: smoked beef brisket with cherry tomatoes, pickled onions, shaved carrot, cotija cheese, corn and salsa roja, $6/$17; chicken with smoked queso, pico de gallo, jalapeño, pickled cabbage guacamole and crema, $6/$17; beer-battered haddock with guacamole, pickled vegetables, cucumber, avocado crema and cilantro, $5/$14.[/caption]
The drinks
Plenty of beer, a list of house wines, tequila and mescal flights, sangria by the glass and a whole whack of margaritas and signature cocktails, including some frozen ones.
[caption id="attachment_430995" align="aligncenter" width="708"] Classica Margarita: Cazadores Blanco tequila, lime, agave syrup, salt rim. $9.[/caption]
[caption id="attachment_431012" align="aligncenter" width="1593"] Mami Chula: Cazadores Blanco tequila, champagne, grenadine, lemon, Himalayan pink-salt rim, fresh strawberry. $10.[/caption]
[caption id="attachment_430996" align="aligncenter" width="1593"] Arandano Caipirinha: Leblon cachaça, blueberries, mint, lime juice agave syrup. $11.[/caption]
[caption id="attachment_431011" align="aligncenter" width="1593"] Tequila flights (blanco, reposado, añejo) range from $25 for Tromba to $75 for Clase Azul.[/caption]
[caption id="attachment_430986" align="aligncenter" width="708"] Caribana: coconut milk, pineapple juice, lime juice, agave syrup, $6.[/caption]
The space
There's seating for 110 between a bar and dining room on the main floor, an upstairs private room for 34 and two patios (backyard and rooftop) each outfitted with their own tiki bar.
[caption id="attachment_431001" align="aligncenter" width="1593"] Vibrant, energetic pops of colour throughout include commissioned murals by artists Luis Rojas, Jesus Mora and Cesar Correa.[/caption]
[caption id="attachment_431006" align="aligncenter" width="1593"] Besides having a dedicated bar, the large rooftop space is enclosed with corrugated steel panel walls and filled with a mix of tables and comfortable patio furniture.[/caption]
[caption id="attachment_431003" align="aligncenter" width="1593"] The outdoor thatched-roof bars are where the frozen margaritas are made.[/caption]
[caption id="attachment_430999" align="aligncenter" width="1593"] The bar in the main dining room hosts the restaurant’s tequila.[/caption]
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