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Pacific cod fish taco.
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Shishito peppers with tamarind salt. Photo by Laura McGuire.
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Kabocha squash tostada and red chorizo taco. Photo by Laura McGuire.
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Taco Bar interior.
Tacofino’s Taco Bar
Surf and spice.
Tacofino in Canada is not slowing down. When food trucks turned the culinary tide in the 2000s, Portland’s weren’t the only moveable feasts on the West Coast garnering serious buzz—Tofino’s Tacofino did, too. Jason Sussman and Kaeli Robinsong, chefs and co-founders of the Vancouver Island truck, have now opened multiple brick-and-mortar Tacofino restaurant in Vancouver. Go for the classic Pacific cod taco and stay for the crisp Oaxacan corn fritters with cotija cheese, kabocha squash tostadas, red chorizo tacos bristling with kale, and glazed beef rib with chilaquiles (pick the bone up, Flintstone-style, after sharing around). Interiors by designer Shiloh Sukkau are cool and coastal with hints of Tofino’s surf culture throughout. Tacofino Victoria adds another restaurant to the now-BC-staple’s repertoire.
