Frisaca Mexican Cuisine

Frisaca is a low-key restaurant serving hearty servings of Mexican brunch and tequila cocktails. Hidden behind its dive-like exterior is an impressive menu of eats using traditional Mexican recipes. Straddling the line between a Mexican roadside beer haunt and American dive bar, it's surprisingly large, extending into the back with enough room to host Wednesday karaoke nights and live mariachi acts Owner Salvador Cerna, whose former gigs include the Scarborough staple Mexitaco and now-closed nacho and Betty's, says Frisaca is a portmanteau of his three children's names.  Everything from the tortillas to the sauces are made in-house. Guac and chips are awesome. Tortillas are oven-baked instead of fried, and contain no oil or salt. That doesn't make them any less delicious, just extra crispy and flavourful. There are 7 types of tacos here ($14 per order of four). The Rude Rabbit vegan comes with prickly pear cactus, three types of sauteed peppers, and a side of salsa and guac. There's another with chicken, but the cochinita pibil is my favourite, offering up marinated slow-roasted braised pork in a special achiote paste. It's served with a side of xnipec, a habanero pepper salsa from Yucatan. Available during the week but most popular during weekends are brunch dishes like the huevos rancheros, the huevos con chilaquiles, enchiladas doused in salsa verde with refried beans and steamed arroz rojo (a Mexican-style tomato rice) with carrots.