The best tacos in Toronto share three things: fresh corn tortillas, fillings cooked with real technique, and salsas made from scratch. From al pastor to crispy chicharrón, the city has a deep taco scene, and at Silent H our tacos come from a Monterrey-born chef cooking his family's food. Here is what separates a great taco from a forgettable one, and where to find them.
What Makes a Great Taco
A great taco is about balance, not size. The tortilla should be fresh corn, warmed so it is soft and pliable, never a hard pre-packaged shell. The filling should taste of real cooking, whether that is slow-braised pork or charred vegetables. And the salsa should be made in-house, bringing acid, heat and freshness to tie it together. Get those three right and you do not need much else.
The Tacos Worth Knowing
Al pastor is marinated pork cooked on a vertical spit with pineapple, sweet and savoury at once, and the taco most people fall for first. Carnitas is pork slow-cooked until tender then crisped, rich and deeply savoury. Chicharrón brings crackling texture. Carne asada is grilled beef, simple and satisfying. A Baja or fish taco keeps things bright with a squeeze of lime, and a well-made vegetable taco, built on grilled or charred produce, stands on its own next to the meat.
Tacos at Silent H
At Silent H, the tacos come from Chef Gerardo Álvarez Saucedo, whose cooking draws on his upbringing in Monterrey rather than a Canadian idea of Mexican food. The Taco de chicharrón is served with avocado mousse, fermented habanero salsa, onion, cilantro and lime, with a vegan option, and the Flauta carnita is rolled with carnita, queso fresco, sour cream and pickled red onion. They are built for sharing, which is exactly how tacos should be eaten. Our happy hour runs every day from 5 to 7, and a taco with a margarita is the move.
How to Order Tacos Like You Mean It
Order a few kinds and share them across the table so everyone tastes more than one. Eat them fresh, as soon as they land, while the tortilla is warm. Do not skip the salsa, and taste before you drown anything. Pair with a margarita or a Paloma, which cut through the richer fillings and lean on the same agave that defines the food. Finish the night downstairs at Aitch, our agave lounge, if you want a late pour.
Frequently Asked Questions
What makes a good taco?
A good taco comes down to three things: a fresh, warm corn tortilla, a filling cooked with real technique, and a scratch-made salsa. Balance matters more than size.
What is the most popular taco?
Al pastor, marinated pork cooked with pineapple, is the most popular taco for most people, followed closely by carnitas and carne asada.
What is al pastor?
Al pastor is pork marinated in chilies and spices, traditionally cooked on a vertical spit with pineapple. It is sweet, savoury and a little charred, and one of Mexico's most beloved taco fillings.
Are corn or flour tortillas better for tacos?
Traditional Mexican tacos use corn tortillas, which are more authentic and gluten-free, with a flavour that stands up to bold fillings. Flour tortillas are more common in northern Mexico and for burritos.
Where are the best tacos in Toronto?
Silent H on King West serves chef-driven tacos from a Monterrey-born chef, including the Taco de chicharrón and Flauta carnita, alongside a daily 5 to 7 happy hour.