The Caifan restaurant, rue Saint-Denis, is revealed under a new identity with Piel Canela. The new project from the Barranco Partners group is dedicated to Latin-inspired brunches, with the added bonus of specialty coffees and breads from Mexican artisan bakery Carlota.
Karla Guzmán is behind the savory and sweet creations, accompanied by sous chef Edgard Trujillo and pastry chef Victoria de Oliva. The chef of Mexican origin (Pujol, Tapeo, Caifan) draws on her roots and her memories to offer a menu that pays homage to her native country.
Tlatoyo, a corn pancake stuffed with black beans and queso fresco – a Mexican market classic, Karla explains – is served with duck breast and a tomatillo salsa inspired by her grandmother’s. You can also opt for chilaquiles topped with cecina, a traditional meat provided by a Mexican woman newly arrived in Quebec, or French toast accompanied by maracuya cream and pineapple compote.
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PHOTO ALAIN ROBERGE, THE PRESS
Piel Canela’s French toast, with maracuya cream and pineapple compote
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PHOTO ALAIN ROBERGE, THE PRESS
Piel Canela chilaquiles that can be garnished with cecina if desired.
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PHOTO ALAIN ROBERGE, THE PRESS
Smoothies and specialty coffees are all more indulgent than the last.
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PHOTO ALAIN ROBERGE, THE PRESS
Piel Canela co-owners Fidel Vasquez (left) and Renatto Mirando (right), along with chef Karla Guzmán
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PHOTO ALAIN ROBERGE, THE PRESS
Piel Canela is located in the Caifan restaurant, rue Saint-Denis.
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Don’t miss the fruity and colorful cocktails and smoothies, as well as the coffees created by the group’s very creative mixologist, Jeremy Escolano. Café de olla, a traditional drink flavored with cinnamon and piloncillo, promises to take you on a journey.
Piel Canela is firmly anchored in the Montreal scene by combining Latin American tastes with local ingredients. We go there for a brunch that is certainly out of the ordinary, executed with passion by the chef.
Thursday to Monday, 9 a.m. to 2:30 p.m.
4542, rue Saint-Denis, Montreal
Visit the Piel Canela website