Quote:
Originally Posted by giallo
^I just don't get it.
Vancouver's food scene is amazing for what it offers, but there are some serious, glaring holes in it. Mexican food seems like a natural fit. One can travel down the coast from Seattle to San Diego, and find insanely good and cheap Mexican food, but once you hit the border, it becomes a green chile and tortilla dead zone. Obviously, the lack of Mexican immigrants is a big factor, but Mexican food is cheap and easy to make. Even in 'high food cost Canada' you can make a basic, four ingredient taco for about $0.40, and sell it for $2. That's 20% food cost. Why do people in Canada insist on making these fusion tacos, and selling them for $6-$8?
I swear, if someone just went back to the basics, and opened an authentic, cheap Mexican hole-in-the-wall taco joint along Main St. or Commercial Drive, they'd clean up.
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Well, we have Los Cuervos, La Taqueria and Tacofino - they all make very decent tacos, comparable to what I've had in the Southwest and LA.
What's missing is a full menu Mexican restaurant, rather than just a tacos place. There, I agree, Vancouver comes up short.
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There are definitely some gaps in Vancouver's restaurant scene, including some of my favourite cuisines.
I mentioned earlier that Vancouver doesn't do Spanish well, but at least we have some restaurants, albeit mediocre ones. I can't think of a single Portuguese restaurant, even though Portuguese cuisine is some of the most exciting food I've ever had.
Vancouver, and particularly West Vancouver, has a large Iranian community, but it's Iranian food is just okay.
Finally, one of the most underrated cuisines in the world is Southern German cuisine. Most of us think of German food as sausages and currywurst - at most a Schnitzel served with potatoes and sauerkraut - but the dishes prepared in southwestern Germany border on French haute cuisine (no surprise, since it's not like a culture that values good food magically ends when you cross the Rhine), complete with heavy cream sauces and foraged mushrooms. If I had the stamina and money to start a restaurant, I'd definitely do a twist on southern German cuisine with Pacific NW ingredients.