La Carnita
Cuisine: Latin, Mexican
10Best Says
La Carnita launched in the summer of 2011 as a taco stand without a home. Founder and chef Andrew Richmond spent much of the next year hosting taco pop-ups at events and random locations across... Read More
La Carnita launched in the summer of 2011 as a taco stand without a home. Founder and chef Andrew Richmond spent much of the next year hosting taco pop-ups at events and random locations across Toronto, winning diners over one amazing taco at a time. So when Richmond opened a permanent space for La Carnita in June 2012, the fans were ecstatic. Now, Toronto taco lovers fill the restaurant's tables nightly for its rotating taco menu that might include its popular battered cod topped with pickled red cabbage. On the side, there's grilled Mexican corn, covered in crema, queso fresco and chili powder. And La Carnita's paletas, Mexican ice pops in a variety of flavours, are the perfect way to end a great meal.
