Some of may know that I’ve acquainted myself with Mexican food this year after years of avoidance due to my (former) dislike of avocado. I can tell you that I’ve eaten half an avocado recently with no effect.
Having said that, I’m trying to eat at Mexican restaurants since I’ve been missing out. It wasn’t tacos or guacamole that had me excited to try El Caballito, it was their churro pancakes.
Most popular during the evening for after work crowds, late night bites or a night out for drinks and tacos, El Caballito began to serve brunch this month on Saturdays only, filling the void of weekend brunch in that stretch of King West.
Their current brunch menu has 4 choices (3 savoury and 1 sweet), all at $18. You can also get tacos as well.
Huevos Rancheros – fried egg, corn tortilla, mix cheese, refried beans, salsa ranchera, papas bravas and guacamole.
Eggs Benedict – eggs, chipotle hollandaise, brioche bun, refried beans, papas bravas and guacamole.
Churro Pancakes – pancaked churro, chocolate chip, piloncillo syrup and fresh fruit. At first, I thought it was going to be a rounded churro but the churro is the exterior part, holding the fluffy chocolate chip pancake in the centre. Piloncillo is unrefined whole cane sugar and produced by boiling cane juice to the point reducing it to a thick, syrup, then shaped into a cone. Typically used in Latin America, it has more than just sweetness; there’s notes of caramel and smokiness.
It’s a relatively good brunch, but El Caballito is devoid of any natural light because it’s located in the basement level of the building and thus, you’re eating brunch in a setting that’s more of a dark, mood lighting bar.
They do have an outdoor patio, but it was closed during our visit as they haven’t winterized it yet.
220 King St. W.