Tortilla Flats


Because I like real Mexican food so much, I’ve always felt that Tex-Mex was just a scam.  But eventually I decided to try this style of cooking,  just to see how it actually is.  If Tex-Mex cuisine is anything like the cooking at Tortilla Flats: it would have gone out of style years ago.  If I was given a time machine, I would use it to stop myself from eating there (of course, I would be breaking about a dozen time-travel laws, but you see my point).


There are only two reasons why I would eat here again.  One, because I was paid a lot to do so… and two, there has been an apocalypse and this is the only food left.


The food came to the table so incredibly fast, that when I first saw the waiter with the plates I thought it was for another table.  The plates (the actual dinnerware) were hot but the food was cold.  Which means they either used a microwave or a magnifying glass and a lamp.  Nana got the Enchiladas, unfortunately for her.  There was some sort of gluttonous starchiness to the filling with hardly any actual chicken pieces. The refried beans were unlike any other we’ve ever had.  They had some vinegary sourness to them.


I’ve never had a real Chimichanga in my life but this one was essentially just a “Pizza Pocket”.  You know when you go to a learning institution and the cafeteria is filled with frozen food products?  The rice was so bland when I tasted it, I thought that the yellow could only have come from food colouring.

Steak Sandwich & Fries

The reason I picked this sandwich was because there was Pico de Gallo on it.  At least that was what the menu said.  Apparently a few token tomatoes count as Pico de Gallo.  The steak sauce that the menu promised was non-existent.  To be fair, the steak was at least actually cooked and not microwaved, but it simply lacked that extra flavour that should be there.  Despite looking home-made, the taste of the fries reminded me of something you’d get at a fast-food chain.  Just cold, dead potatoes with too much salt on top.

Nana's leftovers

Aha!!! The enchilada’s in their true form.  Nana just couldn’t eat anymore.  And we did not get a to-go box.

A teenager, a microwave and the frozen food aisle at the grocery store could out-cook this place.

Tortilla Flats 485 Queen Street W

Tortilla Flats on Urbanspoon


About callumeatstoronto

Hi, my name is Callum. Even though I am only 17 years old, I have been working on my palette and enjoy many foreign foods. I've been doing this blog for a a few years now, mostly for family-owned restaurants in Toronto. As I've gotten familiar with this whole blogging thing, I've started to add posts on other food related topics and not just do restaurant critiques. My interests include; space, astro-physics, Sci-Fi, dinosaurs and of course Food. I hope you enjoy my blog!

8 responses »

  1. Hi Callum! That sounds like it was a pretty disappointing meal. I’m sorry you experienced it. I guess that’s one of the perils of food blogging. One note about “real” Mexican food. Mexican food is regional! There are many areas of Mexico and they each have a rich and complex style of cooking. For example: there’s Oaxacan food, from the Oaxaca region of Mexico – that regional cuisine has wonderful emphasis on moles and other spices. Veracruz and Baja style, each seafood heavy and influenced by their respective coastal cultures. Jalisco style, etc! Tex-Mex and California style Mexican both evolved from where the two respective American regions rubbed up against Mexico and the local cuisines started to blend. They’re both delicious when done right, but a whole ‘nother ball of yarn. I guess what I’m trying to say is, what we non-Mexicans think of as “real Mexican food” really isn’t because Mexican food hasn’t got just one definitive style. Lately when I’m eating regional ethnic food, I just ask myself if it’s GOOD! That meal you had didn’t look very good 😦 here’s hoping you find a Mexican meal that satisfies soon!

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