Chef Anthony Rose is about to celebrate his birthday in the best way possible–surrounded by his nearest and dearest.
The proud Scorpion is the Chef and restauranteur behind the fantastic eats at Fat Pasha, Madame Beouf, Schmatltz Appetizing and Fet Zun.
To us, he’s the “King of Dupont St” who brought great food and style to a strip of Dupont that was mostly warehouses and auto shops (we loved it then, too).
Here’s how Chef Anthony Rose shops for his big day.
How I Shop for my Birthday
I’ll celebrate my birthday with my best friends and family here in Toronto –my girlfriend, mom, sister, and best friend, Rob.
It’ll be a low-key potluck. Nothing fussy, just good, homey stuff. I’ll serve chicken tacos. I buy a Rotisserie chicken and shred it up, toss in some pico de gallo, and maybe a bit of guac (if I’m feeling fancy.) I keep it easy so I can enjoy spending time with my people.
My brother always shows up with a homemade pie. My mom will bring her famous Caesar salad, and my sister will put together a killer charcuterie board.
Essential Ingredients for Great Tacos
In my opinion tacos are all about the basics:
- Solid tortillas: Corn or flour, whatever you use, just make sure they’re fresh. Alba Lisa tortillas are one of my favourite things to buy at Fiesta. They’re par-cooked. You throw them on a cast iron surface without any oil. They blister and puff up on both sides.
- Pico de gallo: You gotta have ripe tomatoes, fresh onion, a squeeze of lime, and cilantro if you’re not one of those people who thinks it tastes like soap (hi mom!)
- Guac: Man, that’s just avocado, a bit of onion, maybe some cilantro, and salt. Nothing else belongs there – I mean, keep the mango and pomegranate out of my guac, please. Just simple, fresh ingredients that don’t need to work too hard. And no lime or acid of any kind (read my recipe for guac below).
- Queso Fresco: Portuguese Cheese Co. is perfect for tacos. It’s salty, briny, and so easy to use.
What Restaurant This Belongs At
These tacos are very Madame Boeuf. That restaurant has this “cozy cottage meets neighborhood hangout” thing going on. It’s the kind of place where tacos and other laid-back food just make sense. Nothing too flashy – just good food that feels like home. Madame Boeuf’s got that whole vibe, where you can sit down, have some great food, and just relax. Tacos would fit right in.
My Fiesta Favourite
Fiesta’s got these things called Pegrolls. They’re like pierogis but with a twist – stuffed with potato and cheese, local as they come. Honestly, they’re dangerous; I can’t walk by the freezer aisle without grabbing a bag. Pop ’em in the oven or fry them up, and they’re like the ultimate comfort snack. And even more delicious? The owner’s Ukrainian-Canadian and makes them right here in Toronto.
Anthony’s Guac + Chips
There are three simple rules to live by when making guacamole:
- Do not use lime, baking soda, or citric acid or anything of the sort. The acid kills the guacamole and overshadows the creamy goodness of love in your mouth.
- If someone is allergic to or hates cilantro, then they don’t eat your guacamole. Hi Mom!!
- Always ask for guacamole and chips as your last meal if you’re on death row. Guacamole tacos with chicharróns is one of the best meals I have ever eaten. Thank you, Mexico City.
Ingredients:
- 12 large yellow corn tortillas
- 2 Tbsp kosher salt
- 4 ripe avocados
- 1/2 cup small dice red onion
- 1/2 cup. chopped cilantro
- Vegetable oil for frying
Method:
- Prepare your deep fryer or a large pot and heat the oil to 365°. A kitchen thermometer is useful here, and make sure to use enough oil so that the tortilla pieces can move around freely. Cut your tortillas into six equal pieces and fry in batches until golden and crispy, about 3 to 4 minutes. Don’t overcrowd the fryer and make sure to let the oil come back up to temperature between batch
- Once the chips have cooked, remove them from the oil and place them on a plate lined with paper towel to drain any excess oil. Season with 1 tbsp salt for seasoning chips
- For the quacamole scoop out your avocados, place in a large bowl, and combine with the onions, jalapeños, cilantro, and the remaining kosher salt. Mash with a fork until it’s as smooth or chunky as you like.
Visit Chef Anthony Rose on Dupont Street or follow him on Instagram or subscribe to his hilarious Substack