When Juan Poot came to Canada 18 years ago, he found it difficult to find the flavours from his Mexican hometown. Growing up in Merida, Mexico, a city rich with Mayan history, Poot enjoyed tacos nearly every day. He said “when I came here, I never saw any Mayan dishes… I wanted to bring the food from my city to another country.”
To compensate for that, Poot opened La Chilaca, a Mexican street-style taqueria in Kensington Market. It is considered one of the most authentic burritos and taco spots in the city. Mexican restaurants are now fairly common in Toronto, but Poot’s approach separates him from the mainstream noise.
His restaurant shares a roof with a handful of South American food vendors so there are many different options. The top seller at Poot’s taqueria is the campechano taco, which is made by peeling corn tortilla from a high stack as the foundation that holds a heap of beef, chorizo, and cheese.
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