Yum, yum: Fortuna Mezcal

“Champagne is for the rich. Fortuna is for the wise.” 

These words greet you on the Fortuna Mezcal website, and we quite agree. We had the chance to try Fortuna Mezcal during Fortuna Week a few weeks ago, at a tasting held by the creator of the brand, Don Ignacio. We sat rapt as he walked us through the making, distilling and tasting process of this alcohol and explained the differences between tequila and his sustainable, artisanal mezcal, and also the taste differences between the various types (white, dorado, reposado and añejo) and proofs of mezcal. 

Basically, most mezcal comes from the Oaxaca region of Mexico, and is created using a specific type of agave plant – the maguey, vs. the blue agave that tequila is made with. It has a strong, smooth, smokey flavour and is typically taken just straight up. We were a bit concerned about this form of tasting at first (bad university memories of cheap Jose Cuervo flooding back) but were surprised by just how smoothly and easily it went down. 

What we especially liked about Fortuna is their commitment to sustainability, responsible growing and harvesting practices, and giving back to the Oaxaca region of Mexico, in order to preserve the longstanding tradition of mezcal making in the community. More details here.

We also discovered that you can use this spirit to make delicious cocktails and in honour of it being Friday, thought we’d share one of our favourite mezcal recipes with you. As they say, “para todo mal, mezcal, y para todo bien también” – “for everything bad, mezcal, and for everything good, as well.” So whether you’re celebrating the end of a great week or drowning your sorrows, kick off your weekend with a Fresco de Fortuna


All images courtesy of Fortuna Mezcal.


Yum, Yum: Market 707

Nestled beside the ever-popular pool-hopping destination,
Scadding Court, lies Market 707. Just east of Bathurst, at 707 Dundas Avenue, 15 small businesses operate out of modified shipping containers and form the market.  Services range from a bicycle repair shop to dim sum to camel burgers. Here’s a selection of our fave food offerings from 707:

These traditional Salvadorian corn pancakes are made right
before your eyes by owner Terri and are served with curtido, a cabbage slaw with red chilies and vinegar, and tomato salsa. If you’ve never had a pupusa, you’re sorely missing out on a delicious part of Toronto’s multicultural cuisine.

The Original One

Good dim sum can be hard to find outside of Chinatown and
Markham, but The Original One has got it covered. Their barbequed pork
buns are light and fluffy, and the bbq pork is perfectly seasoned. Besides the
fact that they’re $3, they’re steamed and ready to be devoured in four minutes
– the perfect amount of time to peruse the other vendors or try their bubble

Street food is a hot trend in Toronto right now and Gushi is on the bandwagon, serving up Japanese-style street food. Now if you want skewers done right, you should probably go to the restaurant named after them. Gushi is Japanese for skewers, including the $1.75 tasty shrimp skewer we sampled above. Lightly battered in Panko and topped with homemade teriyaki sauce, Gushi certainly lives up to its name.

Owner Dali Chehimi with the camel slider he prepared for us

Mmm, camel.

Ever had a camel burger? Didn’t think so. We have though, and can we just say that after you get over the whole omg-I-just-ate-a-camel thing, they’re mighty tasty. Owner Dali Chehimi is more than happy to let you sample the toppings and tell you where he gets the buns and the meat from (here and here, by the way). We weren’t sure if we could stomach an entire burger, so we opted for the $3.50 slider version topped with homemade harissa and caramelized onions. If you’re not up for the camel, Chehimi offers lamb burgers, merguez sausages, and other Tunisian and North African fare.

For a full list of vendors located at Market 707 visit http://www.scaddingcourt.org/market_707/
or follow the Market at @market707. Vendors are open from 11 a.m. to 7 p.m., but time varies depending on the vendor.