Country 079 – Bolivia (Emporio De Los Sandwiches)

Emporio De Los SandwichesLocation: 894 Wilson Avenue, North York
Website: None.

Emporio De Los Sandwiches is a delightful little bakery right around the corner from Yorkdale Mall that specializes in empanadas and seriously tasty-looking sweet pastries.  I went in intending to only get a couple of empanadas, but the desserts were transfixing.  I had a hard time narrowing it down to just a couple; they all looked so good.

Emporio De Los Sandwiches

Don’t ask me what those desserts are, however; nothing was labeled.  I asked the woman behind the counter what they were called — she told me and they were extremely Latin sounding.  I felt bad asking her to repeat herself or write it down, so that was that.

I’m not exactly Suresh Doss, in case you haven’t figured that out yet.

Emporio De Los Sandwiches

I know what the empanadas are, at least!  So I’m not completely useless.  One was beef, and the other was chorizo (even my feeble brain can recall words such as “beef” and “chorizo”).

They were both good, though the beef was clearly the better of the two.  The chorizo was a bit dry and underseasoned; it was fine, especially since the quality of the pastry itself was quite good, but it was pretty average.

Emporio De Los Sandwiches

The beef, on the other hand, had an assertive flavour and a satisfyingly saucy consistency, featuring chunks of eggs and veggies to spice things up (metaphorically — neither empanada was spicy at all).

The desserts were the same story: one great, one not so much.

Emporio De Los Sandwiches

The round one was seriously delicious; the pastry was fluffy and doughnut-like, and the creamy custard and sweet dulce de leche went perfectly together.

The square one was odd.  It basically tasted like a ridiculously fat square of dry, plain pie crust.  It was hard and crunchy and barely sweet at all (I think the sugar on top was the only source of sweetness).

Emporio De Los Sandwiches

It kinda went over my head.  I don’t get the appeal.  I’m pretty sure the woman behind the counter mentioned a caramel filling, so I’m going to assume that something was missing.

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Country 078 – Uruguay (La Pasiva)

La PasivaLocation: 896 Wilson Avenue, North York
Websitehttps://www.facebook.com/pages/La-Pasiva/174822035894964

Apparently steak and eggs are a pretty big deal in Latin America; I’ve had a version of this meal for Colombia, Ecuador, and now Uruguay.

The one they’re serving at La Pasiva wound up being almost exactly the same as the one I had at Comedor Popular Ecuatoriano.  It’s a relatively simple dish: steak and eggs, a salad, and potatoes (you can choose between potato salad and fries — I went with potato salad).

La Pasiva

I liked it even better than the version at Comedor Popular Ecuatoriano.  The well done, thinly-cut steak was a little bit tough — but it was still much more tender than Comedor’s version, and the seasoning was nice and zingy.

It’s also a nice reminder of why steak and eggs is a classic dish; they go very well together.

La Pasiva

The salad, with its standard vinaigrette, didn’t particularly stand out, but the potato salad was quite delightful.  I’m generally not a fan of potato salad, mostly because it almost always features raw onion, and that’s not my favourite flavour (putting it mildly).  But La Pasiva’s version was refreshingly onion-free; it was a little bit sweeter than I’d like, but the potatoes were nice and creamy, and it had enough of a vinegary bite to cut the sweetness.

I also tried the pasiva (because you should never leave a restaurant without trying its namesake dish), which consists of two hot dogs wrapped in fatty ham and served with melty cheese on top.  It’s served on an enormous pile of fries.

La Pasiva

Was it good?  I mean, yeah, of course it was good.  Did you not read what I just wrote?  It’s a hot dog wrapped in ham and covered with gooey cheese.  The hot dog had a nice smokey flavour, and the whole thing was quite satisfying.

La Pasiva

The fries — which were thinly-cut and were very similar to what you’ll find at McDonald’s — were okay, but they had clearly been sitting out for a while, so they weren’t hot and they were somewhat dried out.

Country 056 – Norway (Karelia Kitchen)


Location
: 1194 Bloor Street West, Toronto
Websitehttp://kareliakitchen.com/

I feel like ordering cured fish at a Nordic restaurant  might be a bit on the nose, but I suppose there’s a reason why we so closely associate that stuff with Scandinavian countries.

Karelia Kitchen has a pretty bustling brunch crowd — the only reason my dining companion and I were able to get a table is that someone had skipped out on their reservation.  They were about to flat-out turn us away, without even the option to wait.  Suffice it to say, reservations are advised.

I ordered the potato pancakes, which come with hot-smoked trout, beet and horseradish cured gravlax, and a poached duck egg.

The highlight was easily the gravlax.  I’ve certainly had a pretty healthy amount of smoked salmon over my lifetime, but gravlax has eluded me.  It’s similar, but instead of being smoked, it’s cured in a mixture of sugar and salt (and in this case, beet juice and horseradish).

It was fantastic — the texture was silkier and more melt-in-your-mouth tender than any smoked salmon I’ve had before, and without any strong smoky flavours to get in the way, the flavour of the fish itself was much more pronounced.  It also had a really subtle sweetness that complimented the fish perfectly without overwhelming.

I don’t think I tasted any horseradish, which is a shame — it would have been a nice addition, but the gravlax was so good on its own that it’s hard to complain too vigorously.

The trout was pleasant, but nowhere nearly as transcendent as the gravlax.  It had a pleasantly smoky flavour, but it was a bit dry.

The potato pancakes were about on par with the trout — they were crisp on the outside and tender on the inside, but nothing about them stood out.

The poached duck egg had a pleasantly runny yolk, and a richer flavour than the typical chicken variety.  It all comes together quite well — and of course, that gravlax.  It’s so good.