Much has been written about Corazón de Maíz’ sopa Azteca — commonly called “tortilla soup” — so I’ll take on its taco. (Though I did have soup to start, and can report it’s a splendid version, as good as it’s ever been.)It’s also filling. Unless there’s an afternoon siesta planned, tackling more than one taco after a bowl of sopa will be tough going. And when there’s only one choice to be made in terms of taco filling, always best to order the pork. Stuffed into a corn tortilla (not made here, but the quality seems fine) is immensely flavourful, moist and slightly fired up pulled pork, along with refried beans, onion, tomato, sweet peppers, jalapeno, pico de gallo, pully cheese. and fresh cilantro.
I dollop on the excellent house guacamole, and head for the salsa bar to personalize the package. The sauces are house made and worth exploring, from the mildest (soft green garlic and jalapeno) to something called the encabronar (which means to infuriate in Spanish), with saucey stops along the way. If you’re not sure, there are directions. Or you can ask for help: if chef/owners Mariana and Erick aren’t too busy, they are happy to offer guidance.
Corazón de Maíz 55 ByWard Market Square, 613-244-1661