I had my pick of restaurants tonight as I’m celebrating getting way too old, and Cuchillo topped the list. I’ve been once before and thoroughly enjoyed it, so it was time for another go.
Even though it’s located in one of the worst parts of town, it has a really cool vibe as it’s in an older building with lots of exposed brick. You’ll find tasteful Mexican themed decorations throughout.
It boasts a huge tequila selection, and the food on offer is modern and upscale Mexican.
They have a large family style table running down the middle of the restaurant, fun if you’re with a group. We wanted a quiet, private table though as it was just the two of us.
We took our time and tried a number of small plates and a variety of cocktails over a couple of hours.
Round one
Bring me the Pisco King
I think I would prefer this on the rocks; the flavour was a bit on the bitter side but still pretty drinkable. The hibiscus lent a nice floral note. The pink peppercorn salt, sugar rim enhanced each sip and elevated the drink. Without it, it would not be the same.
Piña Borracha
A really well balanced drink. A hint of cinnamon brought warmth and complemented the grilled pineapple juice well. Love the single, large ice cube.
For our first bite we went with the Chorizo Verde Scotch Egg.
A modern Latino take on the English classic, this soft boiled egg was encased in flavourful and slightly spicy chorizo sausage. It was absolutely delicious. The mustard aioli brought a pungent yet complementary element, and the pickled poblanos added a touch of acidity. This was Merilynn’s first Scotch egg and she really enjoyed the concept. I thought it was a well rounded, flavourful dish.
Round two
Paloma Prima
This drink could have used a touch of sweetness to counter the bitter, but it was still quite drinkable.
Tears of Venus
The tea lent an interesting flavour note, while the dragon fruit brought its own distinct profile. Wasn’t one of our favourites.
For our second plate we went seafood.
Steelhead Trout Ceviche
When it comes to ceviche I usually prefer a white fish. However, I really enjoyed this steelhead version. The fish was tender with a nice citrusy under note, and the pickled Peruvian cucumber provided a nice acidic element. Lychee gave it a sweet touch that brought it all together.
After finishing our second round, we picked another ceviche to sample.
Peruvian Scallop Ceviche
I usually hate raw scallops but this was the best dish of the night. The scallops had a firm yet tender texture that went very well with the street corn. Homemade tortilla chips elevated this to another level.
I skipped another cocktail in favour of a tequila flight.
After chatting with the bartender for a bit, I realized she had a ton of knowledge about tequila. I gather she frequently travels to Jalisco to visit the producers directly.
I asked her to put together a flight of some of her favourites, reposados and añejos only. She assembled an excellent sampling for me. From left to right:
#1 Siempre Reposado
Aged in American oak, it’s smooth with fruity notes and vanilla forward.
#2 Atanasio Primera Reposado
This small batch, family made reposado was aged for just 3 months in oak to allow the agave-forward flavour to really shine. It certainly had the most complex flavour of the three that I tried but was not as smooth as the other two. It kicked you in the mouth pretty hard. Also the most expensive of the three.
#3 Mijenta Añejo
Luxuriously smooth with hints of vanilla and caramel, this is a true sipping tequila and my favourite of the three. This is a bottle I want to have in my liquor cabinet.
We’d been there about an hour and a half by this point, and it turned out we were still a bit peckish. And what would a trip to a nice Mexican restaurant be without trying some tacos?
Cabeza de Puerto
Fraser Valley pork, black refried beans and fresh made chicharrones. The pork was amazing, crispy yet tender with intense pork flavour that you just cannot get with supermarket-bought porcine. And those chicharrones were incredible. The crunch gave it great texture. I need to buy a bag of those. Or learn to make them myself.
We skipped dessert tonight. There were only churros on the menu. Mind you, pretty elevated churros. But as much as I love Mexican food, Mexican dessert is not my favourite.
Final thoughts
A wonderful meal overall. The atmosphere is fantastic, the food was excellent, and the tequila and cocktails were great. The scallop ceviche was the standout, and that Mijenta Añejo is going on my shopping list. Cuchillo is a great spot for a date night or a special occasion, and a fine way to celebrate getting way too old. I’ll definitely be back.
9/10