Embodying the freewheeling spirit of Toronto’s meals scene is Steven Molnar, the half Japanese, half Hungarian head chef of Quetzal, a buzzing Michelin-starred Mexican restaurant. The elegantly inked chef, is the calmest skilled cook dinner I’ve ever met. Having developed an curiosity in meals from his mum, he’s on a mission to honour and showcase Mexican delicacies in a manner that’s by no means been finished earlier than in Canada. Not one for chopping corners, he grinds and presses his tortillas on website from heirloom corn. “I found a brand new world of flavours within the markets round Mexico,” he says throughout a rammed Friday night time service on the restaurant, the place shiny younger issues have gathered for mezcal cocktails and tacos al pastor. “The acidity and spice I discovered within the sauces opened up a brand new a part of my mind. Oaxaca is such a particular place, and spending time there modified the complete trajectory of my life.”