After making Mexican cuisine shine in a micro-local on rue Beaubien, Caifan is reborn in Le Plateau-Mont-Royal in a much larger space of 4,500 square feet.
Damaged by the pandemic and the forced closure of restaurants, the original Caifan survived for some time before closing its doors. It was when the premises next door to Barranco became available that Fidel Vasquez, general manager of Barranco Partners, which also owns Nikkei, contacted chef Eduardo Acosta to bring to fruition the Mexican restaurant project he had in mind. for a while.
For this new address, Eduardo Acosta, a former Tapeo employee, had carte blanche. Those who have tasted (and certainly appreciated) his cuisine will find at this new address the same passion of the chef for the flavors of his country of origin. “We see it as an evolution,” says Eduardo Acosta. It’s the same essence, the same concept, the same recipes. We are doing the best we can now that we have many more resources. »
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PHOTO FRANÇOIS ROY, THE PRESS
Tacos arrara with flank steak are served with macha oil made from roasted peppers, escabeche And radish.
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PHOTO FRANÇOIS ROY, THE PRESS
The costra de res is a dish composed of melted cheese on the plancha stuffed with beef cooked sous vide, on a bean puree (frijoles), served with tortillas.
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PHOTO FRANÇOIS ROY, THE PRESS
Guava Colada, a rum-based cocktail, garnished with Mexican chili syrup
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PHOTO FRANÇOIS ROY, THE PRESS
The Mayahuel, made with rum and Flor de Sevilla gin, produces its effect.
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On the menu, there are around ten varieties of tacos, including al pastor with pork, l’arrara with flank steak and rosarito with white fish. The offering, made up of sharing plates, also includes signature creations and lesser-known dishes such as cochinita, a typical Mayan dish composed of pork cooked slowly at low temperature with ancestral spices imported from Mexico, and costra de queso composed with a crispy cheese crust rolled and stuffed with a meat or vegetable filling.
What Eduardo Acosta offers, passionate about history and anthropology, is a taste journey to the different regions of the country and to the heart of the history of Mexican gastronomy, which has greatly evolved over time, contacts colonials and cultural exchanges. “We have dishes that come from northern Mexico, Oaxaca, the capital, Baja California, Jalisco, Yucatan. We propose a trip culinary with drinks, sauces. Everyone thinks they know Mexican food, but most people don’t. They know Tex-Mex. »
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PHOTO FRANÇOIS ROY, THE PRESS
Caifan moved into a 4,500 square foot premises on rue Saint-Denis.
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PHOTO FRANÇOIS ROY, THE PRESS
The design of the place is by Stéphanie Bélanger of Rebel Design and the wall works are by Montreal artist Teetz.
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PHOTO FRANÇOIS ROY, THE PRESS
This festive and clandestine spirit is also reflected in the design of the place, designed by Stéphanie Bélanger of Rebel Design, and the street art-style wall works created by Montreal artist Teetz.
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PHOTO FRANÇOIS ROY, THE PRESS
Chef Eduardo Acosta and Fidel Vasquez, managing director of Barranco Partners, are partners in the restaurant.
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PHOTO FRANÇOIS ROY, THE PRESS
Caifan is located in the premises adjacent to Barranco, a restaurant of the group which serves Peruvian cuisine.
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Something rather rare in the city, the kitchen will be open until midnight on certain weekday evenings. With its long bar, its private room in the basement, its DJ space, its wine list, its choice of 26 cocktails and non-alcoholic cocktails created by mixologists Jérémi Escolano and Johnny Martinez, the place is ideal for partying. “It’s not a club, but a festive restaurant that serves food a little later,” explains Fidel Vasquez. We have a great cocktail menu and a sommelier on site. We want to offer a complete experience. » This festive and clandestine spirit is also reflected in the design of the place, thought up by Stéphanie Bélanger of Rebel Design, and the street art style wall works created by Montreal artist Teetz.
Caifan also mentions an expression in “Spanglish” (it’s nice to me) which means “this is good” and which was used by pachucos in the 1930s. These Americans crossing the border to escape prohibition gathered clandestinely in bars to eat Mexican food and drink tequila.
4542, rue Saint-Denis, Montreal