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Jul 25, 2013 06:18 PM

Los Cuervos Taqueria opening soon

Next Tuesday, opening at 603 Kingsway from the chef at le faux bourgeois. Supposed to have inexpensive drinks as well. Glad to see some more taco competition in town. I found the vegetarian tacos at La Taqueria Pinche Taco to be pretty poor (enjoyed the fish taco); I found the fish taco at Cuchillo overpriced and extremely greasy..and the one at Tacofino also overpriced--and their vegetarian options are all limited to deep fried options.

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  1. That address is Che Baba Yoga's space. So CB is staying, but the studio is kaput ?

    Sal y Limon must be doing a facepalm .....

    12 Replies
    1. re: LotusRapper

      Not sure the deal with CB..never been inside there, never knew exactly what goes on there. Yeah sal y limon better step up their game..I went once and the vegetable soup was basically water with the same vegetables inside my vegetable taco..I liked their salsa bar, though.

      1. re: LotusRapper

        We walked by a couple weeks ago and they were renovating the westmost part of the CB complex for the new resto. Cool that it will be tacos from the FB chef (Franco-tacos, mayhap?!). Still haven't found tacos I really like here that meet all my criteria, though the fish taco at Tacofino comes close if you get it on the corn tortilla, failing only on the price, as 1NYguy notes.

        1. re: grayelf

          Che Baba - restaurant and yoga - have been closed for ages. They've taken back the full space for Los Cuervos. It's quite different menu-wise from Sal Y Limon so hopefully they can cheerfully co-exist. It's the owner of Les Faux in partnership with the Go Fish peeps (I think).

          1. re: frasernkingsway

            Not surprised Che Baba closed. When you consider you can get much better meals and service (for same or less $) next door at LFB, CB had its days numbered.

            1. re: LotusRapper


              Deets on the opening and ownership from Scout. Menu sounds enticing (so hoping they will have proper flautas!)

              1. re: grayelf

                This has a nice ring:

                " ..... Les Faux’s longtime chef, the affable Gilles L’Heureux. Gilles lived in Mexico City and spent 7 years working in taco shacks and such, so he knows his stuff back to front. It has long been a dream of his to bring what he learned to Vancouver."

                1. re: LotusRapper

                  Yeah, I'm not quite daring to hope we might get some real chilango food in Vancouver...

                  1. re: grayelf

                    We don't need no stinkin' Fresas!!

                      1. re: grayelf

                        Sounds like they need a cocktail called Kingsway & Fresa.

                      2. re: Sam Salmon

                        Hey ! Teachers ! Leave them kids alone !

                      3. re: grayelf

                        We're trying it tonight so I'll report back. Can't speak to the authenticity/chilango-ness however.

          2. I checked it out today..very nice, casual but interesting room and open kitchen. The shrimp taco was awesome..very high marks. The tuna in the tuna taco however was a bit dry/tough..I don't think tuna is the best choice for a taco especially if you cook it all the way through. The other thing that made me think twice was seeing the chef put my tuna on the grill, and then with the same hand, plate somebody's churros. That is probably happening in closed restaurant kitchens all over, but I'd never do that myself.

            1. We checked it out tonight - had a variety of tacos - all good but we didn't try the tuna and the prawn one was the best. Flautas were okay and quesadilla was also okay but we'd stick with tacos next time. The churros were delicious and the mixed drinks were good but a bit weak. Also it's all finger food - no cutlery - which I hadn't expected and it got a bit messy.

              1. I also went to check it out last night. We tried many of the long list of available tacos - the housemade chorizo was outstanding and I really like the prawn. I've always wondered why more taquerias don't do a prawn here. Can you really go wrong with fried seafood and guac?

                A couple of notes: we tried the tuna - it was cooked well done. I guess when I think tuna, I assume it's going to be just seared. Otherwise, why not just use a fish that does not dry out so much when it's totally cooked through? Also, the tacos are all served on 6" tortillas which felt like a lot of wrapper. This is not to say that they were shy on ingredient - especially not for the price point of $3.5-4/big taco - but the wide diameter made them feel a little like little burritos.

                3 Replies
                1. re: NoMoreSnuggles

                  I had the exact same experience with the tuna. They should be using a fish like snapper, mahi mahi, or similar if cooking all the way through. Loved the fried shrimp taco.

                  1. re: 1newyorkguy

                    I'd love it if someone put some fried calamari in a taco.

                    1. re: LotusRapper

                      Oh my god - yes! With some chipotle crema.... want.