GOOD CHOICE RESTAURANT | I love the serendipity of living and eating in this city! From the outside, Good Choice Restaurant (6007 Fraser St., 604-325-9788) doesn’t inspire confidence. It looks like a joint that doesn’t care too much, but I’m telling you, it does. Staff are smiley and make a fuss over you. Plates are changed frequently, tea is topped up without asking. Most importantly, the kitchen sends out seriously good food for $12 to $15 a dish. Chef Raymond Ma’s chiu chow duck and his stir-fried scallops with celery, ginger, and XO sauce won accolades at the Chinese Restaurant Awards, but there are many more noteworthy dishes. The stir-fried shrimp with tea leaves are cooked perfectly, just edging past the point of translucence, and the singing chicken had me singing along. Other standouts: beef brisket cooked in a sweet soy sauce, sliced thin and served on a bed of sliced cucumbers; salted, spiced, and baked whole free-range chicken presented to the diner before it’s whisked back to the kitchen to be carved; a delicate fried-rice dish with crab roe, dried scallops, and Chinese sausage. Good Choice might be a silly name, but it’s a fitting one. —Mia Stainsby

PHNOM PENH | In all the years I’ve been going to Phnom Penh (224 E. Georgia St., 604-682-5777)—through various lovers, two husbands, and a legion of out-of-town friends—I’ve always had the same dishes: the famed butter beef, the chicken wings that seemingly every table orders, the tasty lemon pepper squid, and an order of pea tips for contrast. A dinner last summer with Asian food expert Stephen Wong that was designed to impress a Japanese friend failed miserably in its intent—she didn’t like any of the food—but it gave me a whole new set of favourites to order, like the giant, sizzling bánh xèo (Vietnamese crepe) stuffed with pork bean sprouts and vegetables, and the Vietnamese chicken salad with cabbage, carrot, and mint. Best of all was the spicy, garlicky Dungeness crab. It has to be ordered in advance (but not very far in advance, since they just nip down the street for a live one). Have it house style, fried and crunchy, with browned onions and loads of cilantro. Don’t bother with the crackers; use your teeth so you can suck the sweet, sour, crispy, spicy outside shell as well as the juicy meat inside. It’s noisy, messy, and sublime, and goes for market price, which means a big one is about $40. —Christina Burridge

CAMPAGNOLO ROMA | The high point was debating whether we could in fact taste the pig brains in the squash and taleggio dish. Doug said no. Leanne argued that you couldn’t taste it, but could mouth-feel it because brains have the texture of toothpaste. I said, no, brains are like spongy rubber. Libor said, no, they’re only like that when they’ve been cured. So went the evening when Campagnolo Roma (2297 E. Hastings St., 604-569-0456. Campagnoloroma.com), which has brought inventive Italian to a mini-mall on East Hastings, put on a unique family-style dinner in November that specialized in alternative animal parts—part of the culinary zero-waste movement, I supposed. The meal included slices of pig heart with artichoke, rigatoni with calves’ intestines (like little tubes of powdery octopus), tripe in tomato sauce, the aforementioned brains, a beet-celeriac salad with pig-snout crackling and thin strips of pig ear, and a chocolate and pig-blood pudding. Here’s what I learned: 1. Tripe makes me heave (though Libor, from the Czech Republic, had multiple helpings). 2. Pig ear tastes like unrendered bacon fat mixed with gelatin. 3. I can eat a lot of strange stuff if it’s artfully disguised. —Frances Bula

TACOFINO | There’s been a lot of hullabaloo about our food carts, but unless you work in the downtown core, they’re of little everyday consequence. I work in South Granville, so it was no small moment a few months back when word spread through the office that Tacofino’s blue truck (Burrard & Dunsmuir, Mon-Fri, 11 a.m.-3 p.m., for weekends check Twitter, 778-870-6436.Tacofino.com) was in the ’hood. I was vaguely familiar with Tacofino from its Tofino roots, but also aware that Mexican food in Vancouver is of two varieties: the chichi style of crap served to people who like to “Cadillac” their margharitas, and the smaller joints that fuss over inherently casual food and then charge too much for it. The introduction of four wheels and an internal combustion engine seemed just the thing to change that. And Tacofino’s fish taco proved to be a wake-up call. It wasn’t just that they use crisp lingcod, which has just a glisten of oil left on it and that workingman’s flavour that halibut can’t match. It was the subtle chipotle mayo that was actually made with chipotle. It was the crunch of the cabbage, the salsa fresca that was, in fact, fresca. I sat in my office, hunched over, elbows splayed sideways, revelling in this glorious mess every day for a week. Then, just like that, the truck was gone. Greener pastures turned out to be the oh-so-cool streets of South Main, and for a while I made the 12-block pilgrimage, but eating alone on a park bench was too sad-Keanu to bear. We had a good thing for a few days, now it’s over. But their spot’s still free. —Neal McLennan

SZECHUAN CHONGQING | My most memorable meal is one I repeat several times a month. Sunday mornings at the Szechuan Chongqing (2808 Commerical Dr., 604-254-7434) with the men in my life (my twin boys and David) communing over our favourite dishes is a sacrosanct ritual that binds us deeply. As we sit down, our sleepy waiter says automatically, “Deluxe Tan Tan?” and soon a steaming bowl of soupy noodles with glistening meat sauce made of ground pork, sesame paste, pickled vegetables, and chili oil arrives. It changes subtly—sometimes it’s a little more fiery, sometimes it’s creamier with extra sesame paste—but it’s always comforting and sustaining. Talk is silenced for a few moments as we contemplate each earthy, savoury, spicy mouthful. Our customary dishes continue: silky won tons in spicy peanut sauce with their addictive smoky intensity; crispy fried chive and prawn dumplings; tender pan-fried pork dumplings that squirt juicy broth; and, maybe, if we feel the need to atone for Saturday night excesses, a virtuous and garlicky platter of wok-fried bok choy or pea shoots. In this city we enjoy a rich variety of tiptop Chinese cuisine, but for me, a Sunday anointing of Chongqing’s solid standards is a memorable family pleasure. Can’t wait for next weekend. —DJ Kearney

HAWKSWORTH | Before dining at Hawksworth, I’d been on a run of reviewing mostly average, casual comfort food spots with counter service and long lineups. Collectively, they were so far removed from anything remotely elegant that the experience at the newly unleashed Hawksworth (801 W. Georgia St., 604-673-7000. Hawksworthrestaurant.com) in the renovated Rosewood Hotel Georgia came in bold relief. Much had been written and whispered of the food, and our meal was as good as the gossip attested, the best I’d had in ages. After supping on Sloppy Joe cuisine for so long, I couldn’t help but slash through the foie gras parfait, vacuum the delicate spot prawn and bacon soup, and massacre the chorizo-wrapped halibut. I literally destroyed my supper with a hunger born of tedious exposure to low-brow ubiquity. But what spun me most was the restaurant’s adherence to forgotten service protocols. From spreading linen napkins on laps to proper mise en place, they didn’t put a foot wrong, and I luxuriated in the attention to detail. We don’t do “fancy” well in Vancouver. It’s not in our nature to either deliver it or subject ourselves to it. Hawksworth reminded me of what we’re missing, and it’s plenty. —Andrew Morrison

SAVE ON MEATS | In a year of extensive travel and dining, the meal that stays with me was a quiet lunch at Save On Meats (43 W. Hastings St., 604-569-3568. Saveonmeats.ca). It was the first warm day of summer, and I was welcomed to the spare dining counter by an enthusiastic service team. The menu was chock full of diner classics, made from scratch and priced for incredible value. I tucked in to the Save On Meats Burger, which was generously portioned and humming with juicy, beefy goodness. The man on the next stool chatted with me about the other restaurants that once thrived in the area. (He also told me that, years ago, he hitchhiked with Tom Cochrane and gave him the idea for “Life Is a Highway”). As a child, my family regularly visited the area, making weekly excursions to Chinatown for groceries and other provisions, walking over to Woodward’s to shop, perhaps stopping by The Only for a bowl of seafood chowder. Over the neighbourhood’s long years of decline, Save On Meats soldiered on, providing real food to a neglected clientele, until it closed in 2009. For long-time Vancouverites like myself, it was deeply gratifying to see a revitalized restaurant reopen last year, once again serving the community at the heart of the Downtown Eastside. —Lee Man

ENSEMBLE | Wine-pairing dinners can be hit-or-miss (beware the winemaker who delivers a 20-minute lecture on sur lie while your soup gets cold), but a fall evening at Ensemble (840 Thurlow St., 604-569-1770. Ensemblerestaurant.com) saw former Top Chef Canada competitors Dale MacKay, Rob Rossi (Bestellen, Toronto), and Connie DeSousa (Charcut, Calgary) collaborating on a meal that was both educational and infinitely pleasurable. We began with canapés that included a creamy chicken liver mousse served on crackers dotted with caraway seeds, paired with a Premier Cru Champagne (its yeasty, toasty richness playing off the cracker spice). Rossi’s scallop crudo was paired with a “sensitively oaked” chardonnay, whose toasty notes harmonized with bottarga (pressed and shaved fish roe) and a smoked Maldon salt. DeSousa’s bison heart kielbasa was rich and gamey, but the organ meat gave the sausage a succulent texture, and the accompanying soft, fruity syrah provided wonderful balance. The highlight of the night, though, was MacKay’s black cod with pork Thai broth. Simple in appearance—a piece of fish floating in a lagoon of slightly cloudy soup—the revelation was the simultaneously sweet, sour, and salty broth (the result of slow-simmering 27 ingredients) that perfectly offset the buttery-rich fish. Bok choy, smoked maitake mushrooms, and a dash of chili oil that left a slight tingle on the lips completed the deceptively complex bowl. —Rebecca Philps

CIOPPINO’S | A celebratory October dinner at Cioppino’s (1133 Hamilton St., 604-688-7466.Cioppinos.wordpress.com). Unable to decide what to order, we asked if chef Pino Posteraro would decide for us. He obliged with a procession of brilliant surprises, starting with escargots in a red wine and port reduction, the richness offset by polenta and a mound of truffle-infused ricotta. Next came prosciutto-wrapped loin of rabbit, cooked sous vide, perfectly tender and moist in a Riesling reduction. Then farmed sturgeon from the Sunshine Coast, Sicilian style (cooked before being lightly coated in garlic-infused olive oil and pulverized bread crumbs). My distant recollection of sturgeon was of smoked oily blandness; these rounds were firm but not heavy, clean and flavourful, lifted by the acidic bite of preserved cherry tomatoes. A pasta dish—a play on mac ’n’ cheese (including efficiently used rabbit bits) was followed by Quebec venison—rare, sliced paper thin, served with a juniper and nutmeg jus. A simple tarte Tatin with apple gelato capped this extraordinary meal. We’d eaten at Cioppino’s many times, yet never tasted any of these dishes. It’s tantalizing fun not knowing what the next offering might be; when each course is a revelation, it’s unforgettable. —Jesse Spencer

Posted Jan 1 2012 by Vancouver Magazine

Once upon a summer there was a food truck in a gravel parking lot in Tofino called Tacofino. We frequented it plenty, because it was good, really good, as in awesome tacos and the best-tortilla-soup-we’d-ever-had good. Rejoice, Vancouver, for now that goodness is here among us, rocking lunches on the corner at Robson and Howe. Keep up with their movements here. Should you ever catch up to ‘em, pounce.

Posted on June 2011 by Scout Magazine

Looking for some adventure? You’ve come to the right city. No matter what time of year, when you start your day in Vancouver, it can take you anywhere.

Vancouver’s mastery of food was once a well-kept secret known only by the people who live here. Nowadays, it feels like hardly a week goes by before an internationally-renown chef opens a new restaurant or local talent innovates on Vancouver’s longstanding tradition of sustainable Northwest cuisine.

Locally sourced, ocean-wise ingredients are a way of life in Vancouver, not just a trend. Sushi and Japanese izakaya restaurants are still, by far, two of the most popular dining experiences in the city.

The Asian influence in our cuisine here turned up almost everywhere in this video, from the Mussels Congolaise at Chambar to Japadog’s uniquely Vancouver street creations to gourmet sushi at Lift Bar and Grill.

Street food has also gained some serious popularity over the past couple years, proving that Vancouver diners are searching for dining experiences that extend far beyond the stereotypical North American “three square meals.” As afternoon snacks and second suppers gain in popularity, so does Vancouver’s international culinary reputation.

A great way to experience the diversity of Vancouver’s dining scene would be to visit during Dine Out Vancouver™. This is Canada’s largest restaurant festival and it attracts tens of thousands food lovers from around the world.
This year’s festival takes place January 20 to February 5, 2012. For more information, please visit: tourismvancouver.com/dov.

A list of the restaurants and food carts we visited for our segment:

1. Chambar – http://chambar.com
2. Lift Bar and Grill – http://liftbarandgrill.com
3. Imperial Chinese Seafood Restaurant – http://imperialrest.com
4. Cupcakes by Heather & Lori – http://originalcupcakes.com
5. Japadog – http://japadog.com/en
6. Tacofino – http://tacofino.com
7. Fassil – http://fassil.ca
8. Pho Central
9. Himalaya Restaurant

Posted on Nov 1, 2011 by Inside Vancouver

Vancouver has taken a very proactive approach in the establishment of food carts, issuing annual licenses on a limited basis. Each year only a small amount of trucks are introduced after an extensive evaluation process, with vendor vying for space and permits to sell their food. The hopes are that in a few years there will be dozens and dozens of more mobile places to eat, but the city is in no rush to get there. Quality and control is paramount, even if it does create a few bottlenecks in the process. Those lucky enough to be selected hold the privilege in high esteem and it’s this dedication that translates to customers.

Our first stop with Michelle was at Japadog, a Vancouver institution that is now legendary. Put the Western hotdog with Japanese ingredients and out comes the Japadog, something that I can definitely support. Our hotdog had Japanese mayo and nori and was pure heaven. Pace yourself, I said, we have several more places to eat. But I didn’t want to. I wanted to try them all.

Our second stop was at Soho Road, and I shall tell you this: easily my favorite stop of the tour, hands down. I’m not sure if it was owner Sarb Mund’s jovial smile, the warm cup of chai on the rainy day, or the tandoor oven inside his truck that was busy firing naan and chicken. I’ve never seen a moveable tandoor, let alone inside a truck, and marveled as I watched skewered meat hang and cook, followed by naan dough as it cooked by sticking alongside the clay oven’s walls. He only serves a few things, but those few things are done exceptionally well, if not perfect. Yea, I’ll say they were perfect. The Butter Chicken Naan was heavenly, perfectly spiced and tender, with scoops of chopped cucumber and onion for contrast. Rolled up and served, this was perfect street food. Soho Road is on my list of places to immediately return to. Thank you, Sarb!

Our third stop of the day was at Finest At Sea, a food cart that specializes in wild caught seafood. Finest at Sea’s cart is an offshoot of their retail establishment, in business since 1977. We tasted a Curried Halibut, Eggplant & Coleslaw Naan Wrap and washed it down with Green Tea with Ginger and Lime. You couldn’t have fresher, more exhilarating flavors if you tried. Absolutely spectacular.

The last on our stop was Tacofino, a favorite of locals who never shied away from sharing their faves. I’m going to admit that I was a weeeeeeeeeee bit incredulous about trying a taco so far from home, especially a Baja-style fish taco. Up until this point nothing in Vancouver has been less than amazing, would Tacofino be the first to disappoint? You’ll be happy to know that I can say “ABSOLUTELY NOT.” Crispy battered cod with a delicious tempura coating, chipotle mayo, shredded cabbage and salsa fresca on a tortilla met with complete approval from this man. It was exactly what a fish taco should be, minus the chilly rain that was pouring down. I can forgive you for that, Vancouver. Sadly to say I missed the tasting of the Chocolate Diablo Cookie as I was completely stuffed and just couldn’t take one more bite but apparently it’s a favorite, too.

For more information on Michelle’s Foodie Tour please visit www.foodietour.ca. Public tours are available from April through November, with private tours available year round for 4 or more guests. Michelle’s twitter is here and her facebook is here. Thank you, Michelle, you are wonderful!

POSTED November 22nd, 2011 BY MATT @ MATTBITES.COM

The Tofino food truck that is all the rage has finally brought its goodness to Vancouver with its baja-inspired tacos. From black bean or pork gringas (grilled tacos – pictured below) and really amazing battered cod loaded up with pico de gallo and crispy cabbage; let the mouth watering begin. For a mere $3.5 up to $6.5 the kids working this truck are slaving away to make you a deeeeeelicious taco.

All the great tacos at Tacofino are made from scratch with wholesome ingredients. And they try hard to serve up local, seasonal, and sustainable options. And though they do have veggie selections the vegans are SOL.

Thanks to Tacofino I’ve developed a new addiction: the tuna ta-taco; rare tuna tacos with seaweed and mango…how could you go wrong? Except for the fact that they’re too good and you get addicted after the first bite. Fortunately this addiction is running me a mere $6.50 a pop – it’s definitely worth it to avoid the excruciating withdrawal that comes from not getting my daily fix. However, there has been the downside of blowing off plans with friends or arriving at work half an hour late because I was fiending for the tacos.

BTW I hope you like sauce running down your forearms because there’s no other way to go with the tuna.

If for some reason you are not in a taco mood they have other goodness in the truck – like jarritos (mexican soda made with cane sugar), ice cream sandwiches, and slushies.

Tacofino has one huge downfall. They move around. Usually during the week they’re at Robson and Howe from 11-3 and then they’re at English bay (across from the Raincity Grill) from 4-7. And on weekends they are allegedly at English Bay all day. But they might randomly be in Kits on West 4th. Or nowhere because they took the day off. Or they’re running late. Or they left early. Or their truck broke. Or for whatever reason they are NOT there for you when you NEED them. That’s okay, don’t get upset. You have to think of going to Tacofino as a scavenger hunt. You can’t make plans to go to Tacofino – you just have to be happy to find them. So if you do have the good fortune to stumble across their truck bless your good luck and order a couple fish tacos … and a tuna for me, thanks.

Added bonus: they take debit.

Because we can’t all get out to Tofino every weekend. Though we should try.

POSTED July 28th, 2011 BY TASTYTURNTABLE.COM

“It has indeed been an exciting week for us in Vancouver,” said Kaeli Robinsong of Tacofino.

Due to uncertainty around whether their vending truck can remain in Tofino, Robinsong and partner Jason Sussman began working on two applications for downtown food vending licensing in Vancouver.

In attempt to keep all their options open after a winter with no income, the duo applied for two Vancouver permits — one for Tacofino and one for a Vietnamese food truck.

On Monday, it was announced that both their permit applications were accepted.

“While we will be opening up a Tacofino truck in Vancouver for the summer, we are still hopeful that [Tofino] council will grant us a second temporary use permit in Tofino,” said Robinsong.

The pair purchased a second truck for the Vancouver location, as ultimately, Robinsong and Sussman still call Tofino home.

“If we receive the temporary use permit that we applied for, we will keep our residence in Tofino, and one of us will open our truck there with our amazing local Tofino staff, while the other makes a go of it in Vancouver,” she said. “We feel like Tofino is our home, we hope to be able to stay.”

“We hope that [Tofino] council doesn’t view our success in the Vancouver street food program as an indication that we are withdrawing our application for a temporary use permit. We are not,” Robinsong said.

According to a City of Vancouver media release, the food vendor applications were reviewed by a Vancouver-based panel of experts including Vancouver chefs Vikram Vij and Karen Barnaby; Ian Tosteston, CEO of the BC Restaurant and Food Services Association; representatives from the local Business Improvement Associations; nutritionists; specialists from the farmers’ market and fair trade sectors; and two youth members.

An online survey was also provided to collect public input on food preferences.

The 19 winners were chosen by their menu diversity that included “healthy local ingredients.”

Each winning vendor was awarded a confirmed street location, mostly in the downtown area.

“Adding these new flavours to our street food this summer will certainly kick things up a notch and at the same time offer people nutritious food choices that benefit our local economy,” said Vancouver mayor Gregor Robertson. “This is affordable street food and it reflects Vancouver’s cultural diversity, and it creates some truly new opportunities for local entrepreneurs.”

The City of Vancouver estimates close to 100 food vendors will be set up on the streets offering residents and tourists diverse, international food options.

Tacofino will be located at 1800 Morton Street in Vancouver, while the Vietnamese truck, Kiss Kiss Banh Banh will be located in the Northwest corner of Howe and Robson streets.

POSTED April 7th, 2011 BY Yasmin Aboelsaud, Westerly News

The city announced the winners of this year’s 19 new street food vending licenses in a chilly morning downpour behind city hall April 4. The winners will join 17 food vendors who won spots last year in a city lottery. The city hopes to see the new vendors operating by early summer. In total, there will be about 100 vendors on city streets.

Sadhu Johnston, deputy city manager, said staff short-listed about 100 applicants to 54 contenders. A panel of judges reviewed the applications for their business plans and food and referred about 25 finalists back to staff, which considered the panel’s recommendations alongside results of the city’s online survey. The survey on street food garnered nearly 2,000 responses and revealed strong public demand for Mexican, Indian, Thai, barbecue, organic and healthy foods.

The city didn’t disclose the points received by the winning vendors, but those with the highest scores had the first choice in spots. All of the 2011 victorious vendors chose locations downtown with one in Gastown, although spots in other business districts were options.

Johnston said the city was surprised so many vendors chose big food vending trucks rather than carts. One quarter of the vendors approved in the last two years will occupy curbside spots instead of sidewalks. Johnston estimated half of this year’s winning vendors are food business newbies and half have a food business background.

Some applicants secured two locations this year. Re-Up BBQ, which won a spot in last year’s lottery, secured a second spot near Robson Square where it will sling beef brisket sandwiches and chili.

Roaming Dragon won a spot for Asian fusion, including pork sliders, soba noodle soup and duck salad at Burrard and Smithe, plus a second spot for comfort foods including shepherd’s pie and matzo balls at Burrard and Robson.

Ryan Spong, a partner with Tacofino, says it makes good financial sense to run two trucks from one commissary kitchen. Jason Sussman of Tacofino will operate Kiss Kiss Banh Banh, selling Vietnamese subs, salads and coffee at Howe and Robson. Kaeli Robinsong, his wife, will sell Baja-inspired tacos at Denman and Davie.

Andrew Fielding, owner of The Kaboom Box, which sells Oceanwise Certified seafood, burgers and poutine at Granville and Robson, said when it comes to earning a living from a street food business, “Let’s just say I’m an optimist.”

Off the Wagon tacos, which was unlucky in the lottery last year, won a spot this year. “We’re totally stoked,” said Dana Whaley.

Off the Wagon chose a curbside spot at Howe and Dunsmuir to offer flexibility in case construction pops up. Cartel Taco will sell Korean fusion tacos at Dunsmuir and Richards. Chawalla will sell stuffed paratha at Howe and Robson. Other new vendors will sell Greek food, English-style kebabs, grilled cheese sandwiches and Japanese takoyaki, or octopus balls, with juice and smoothies in Gastown. None of the vendors said they would sell items that cost more than $10.

Charles Gauthier, executive director of the Downtown Vancouver Business Improvement Association, said street food trucks and carts would compliment brick-and-mortar restaurants in Vancouver and that street food vendors are “integral to the downtown economy.”

crossi@vancourier.com

Twitter: @Cheryl_Rossi

© Copyright (c) Vancouver Courier

POSTED April 5th, 2011 BY Cheryl Rossi, VANCOURIER.COM

The press release:

“After two successful years in Tofino, acclaimed taco vendors Tacofino will be hitting the Vancouver streets after impressing the judges and landing a license to sell its Baja-inspired tacos on Vancouver streets.

Possibly the best Mexican, or at least the best fish tacos in BC, Tacofino’s offerings are made from scratch with love but without the wait by Kaeli Robinsong.

“Tacofino was born out of a desire to create a unique dining experience by offering quality, freshness and affordability with an environmental and nutritional conscience,” says Kaeli. “Our menu is inspired by our world travels, taking the Baja-style taco to another level.”

Tacofino’s offerings will include: Baja-style Fish Tacos, Burritos, Tortilla Soup, Tuna Ta-takos, and local seasonal specials such as Roasted Squash Tacos, Baja-style Trap-Caught Spot Prawn Tacos and Wild Mushroom Quesadillas.

The Tacofino truck has been a phenomenon in Tofino. It’s a vibrant, bright orange, with Vancouver Island artist Lee Robinsong’s painting of the Virgin de Guadalupe holding a taco. The Tacofino truck will be hard to miss when it takes up its street-food license at the corner of Denman and Davie. Its sister truck will be serving an expanded Vietnamese-inspired menu at Robson and Howe beside the new Robson Square operated by Tacofino co-founder, Jason Sussman. Tacofino will also be catering private and public events around town, and will be roaming to locations throughout the city.

POSTED April 5th, 2011 BY MIA STAINSBY

They have a pretty healthy size menu for a food truck with some options for burritos, tacos and gringas……but I’ve yet to explore all the variations.  I’ve been stuck on the Fish Tacos and the Tuna Tacos.  It’s hard to stray away from what you know is so damn good!  All the items are freshly prepared on the truck and served with a friendly smile.

My friend tried the Gringas and he is stuck on them.  What is a Ginga?  Well, my friend best describes them as a marriage of a Taco and a Grilled Cheese Sandwich.  The drinks are served mexican style as well. The Freshies are crushed ice drinks which are perfect as an apres surf refreshment.  Lemon-Ginger, yes!

If you’re lucky enough to visit Tacofino on a day they are serving their Diablo Chocolate Cookie Ice Cream Sandwiches, you must drop in for one!  Two homemade rich chocolate cookies sandwiching 2-3 inches of creamy vanilla ice cream.  Do it!

POSTED October 28, 2010 BY VANCOUVERSLOP.COM