Grand Electric for flavour thrills… Or lineups… Or noise… Or cramped quarters and backless benches. For a less stressful taco moment, Rebozos College Street (scion of Rebozos Rogers Road) is delightful. The tacos are built on very fresh corn tortillas with enough coriander, onion and heat for fun.">

Kates: for lineup-free tacos — and the best tres leches in town — Rebozos is where it’s at


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Toronto’s taco-philia knows no bounds. Taquerias are springing up everywhere, and no, not one if them comes close to Grand Electric for flavour thrills… Or lineups… Or noise… Or cramped quarters and backless benches. For a less stressful taco moment, Rebozos College Street (scion of Rebozos Rogers Road) is delightful. The tacos are built on very fresh corn tortillas with enough coriander, onion and heat for fun.

Best in house is cochinita pibil, Mexico’s answer to pulled pork. The sweet hot pork on tender corn tortilla is street food heaven, and the pozole — soup of hominy corn, pulled pork, chiles and lime — is thick and rich. For dessert they do the best tres leches cake in town – moister and milkier than elsewhere.

Rebozos, 424 College Street, 416-356-1840

Joanne Kates trained at the Ecole Cordon Bleu de Cuisine in Paris. She has written articles for numerous publications, including the New York Times, Maclean’s and Chatelaine, and she was the Globe and Mail's restaurant critic for 38 years.

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