A new Mexican cocina has landed on Toronto’s harbourfront, bringing a whole lot of tacos and tequila to the water’s edge.
Mita Mita opened earlier this month on Queens Quay West. Inside, the space is inspired by the colour, craft and easy heat of Mexico. Outside, Lake Ontario sets the scene for tapas and frozen margs.
And there’s one menu item that’s almost guaranteed to dominate your Insta feed this summer: a soft-serve margarita. It’s made with Cuervo Tradicional Plata, dry orange liqueur and fresh lime juice, comes in strawberry, pineapple or mixed flavours, and is served with a creamy soft-serve twist.
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The cocktail list goes well beyond margaritas, too. The Mango Loco Margarita blends tequila with mango purée, chamoy and agave for a sweet-and-spicy kick, while the Mezcalita Calientita turns up the heat with jalapeño and serrano-infused mezcal, cilantro and citrus. For something even more tropical, sip on a Horchata Piña Colada: it combines spiced rum with horchata, coconut cream and pineapple juice.
So, the drinks are obviously the big summer draw, but the food is just as much of a reason to visit. There’s fresh seafood and shareable plates to indulge in. Start with the shrimp aguachile, which pairs raw shrimp with cucumber, red onion and a house marinade, while the salmon tostada layers jalapeño aioli with marinated pineapple, pickled jalapeño and coriander for a bright, slightly sweet bite.
If you’re with a group, try the bubbling choriqueso, loaded with Chihuahua cheese and house-made chorizo (a perfect order alongside a basket of tortilla chips).
Of course, tacos are at the heart of the menu, all served on handmade corn tortillas. The queso birria comes packed with slow-stewed beef, melted Chihuahua cheese and a side of rich consommé for dipping, while seafood fans will probably love the soft-shell crab taco, piled with avocado, pico de gallo and jalapeño aioli, or the Baja fish taco topped with Valentina aioli and pickled onion.
If you’re staying for dinner, the larger plates follow the same fresh, coastal theme. The whole butterflied seabass comes dressed with salsa divorciada, pickled onions and pico de gallo, while the chile-rubbed octopus is served with fingerling potatoes with charred green onion, tomato and crispy leeks.
Whatever you eat, complement it with the Piña Colada Basque Cheesecake: it’s topped with pineapple compote and toasted coconut and, of course, keeps the tropical theme going!
Mita Mita is located at 207 Queens Quay W. Follow @mitamitato for updates.
