Times Colonist December 28, 2008

2008 Restaurants To Remeber Pam Grant

Pick up some Mexican grocery staples while you're here, chowing down on a bowl of hearty pozole and a tamale steamed in corn husk and served with mole sauce that will make you think you're in Mexico City. The taco selection includes beef barbacoa and nopal, made with stripped cactus paddles flavoured with chili and tomato; we were warned that the latter were very spicy. We also tried chicken marinated in spicy tomato-based salsa roja, cochinita pibil (a Yucatan specialty of slow-cooked marinated pork) and al pastor (grilled pork and pineapple). For something with a little more heat, try smoky, slightly astringent tinga, made with green tomatoes, onions, pulled beef, pork and chorizo sausage simmered in chiptle sauce. Cheap and delicious.