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Reviewed: Tuc Craft, Gringo and Los Cuervos Taqueria

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Photo via Los Cuevos Taqueria

Mia Stainsby heads off to Tuc Craft Kitchen in Gastown this week and discovers food that's 'robust with intense flavours'. On the plus side, orange-glazed lamb ribs were 'fall-apart tender', parsnip and smashed potato fries were 'partly good' and hanger steak à la Bourguignon and the cabernet-braised beef cheeks were 'rustic and hearty'. Alas, a leberkaese dip was 'pretty much awful' and an Ocean Wise ling cod 'fell to the bland side'. However, thanks to service that's 'attentive, cheerful and knowledgeable' TUC still score 3/5.

Alexandra Gill, in a fit of industriousness takes in two reviews this week. We knew that two weeks of being nice would take it out of her. She's back in razor-sharp form at Gringo calling it "a raucous reenactment of the all-you-can-drink pirate-ship cruise you took in Cancun, but can barely remember, when you were 19." Sniffing "I guess people drinking out of buckets are not fussy" at the drinks, the food does not fare much better, "Gringo has five types of tacos and none I would recommend." Making this a tale of two tacos, next she makes for Los Cuervos Taqueria Y Cantina and finds a cantina with a 'laid-back attitude' which 'offers very good value'. Tacos 'with intriguing fillings' include a 'deeply gamey' bison skirt steak and a lightly battered avocado 'which was surprisingly meaty'. She loves the 'addictively delicious 'deep-fried flautas and a pulled chicken with chipotle-tomato sauce, lettuce and crema was 'a lip-smacking balance of smoky, rich and fresh.' But there is, of course, one fly in the ointment; the margaritas are mixed with agave syrup instead of Triple Sec or Cointreau which she feels 'cheapens the cocktail with a rough finish."
· Tuc's Into Comfort Food [Vancouver Sun]
· A Disappointing Taco with a Drunken Cancun Vibe [Globe and Mail]
· Local Ingredients; Good value Elevate this Taqueria [Globe and Mail]


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