The Spanish DNA combines elements of laziness, ease and enthusiasm, and this spirit is perfectly displayed in the exquisite Tapas Bar. "Tapas" originally focused on side dishes to accompany wine, including a variety of cold cuts such as cheese and olives, as well as hot meats such as fried calamari and baked potatoes. Nowadays, they have evolved into more complete and complex dishes, and can even be combined into a full meal. In Spain, chatting with friends over a glass of fruit wine (Sangria) is just the way to enjoy the essence of Spanish cuisine.
Patria, a traditional Spanish restaurant located in Toronto's King West neighborhood, finally reopened at the end of last year. Retaining the charm of the original location, it is hidden in the alley and guides guests through a narrow and charming passage through a wrought iron gate. The interior has been recreated, with lighting, paintings and wooden furniture giving the space a bright and welcoming feel, while some original touches have been retained, such as the handwoven roses and diamond cross-stitch art installation on the staircase wall. The restaurant plays cheerful Latin American music, and there is a passionate flamenco dance performance on Thursday nights, leading diners to experience the passionate pulse of Spain.
Add more authentic ingredients
Patria has become a representative of authentic Spanish cuisine in Toronto. Based on ingredients imported directly from the local area, Patria serves fresh fish, octopus, shrimp and other seafood every day, paired with a selection of cocktails and beers. All the side dishes in the tapas menu are classics that cannot be missed. We first tasted the Pan con Tomate bread with anchovies. The bread was covered with fresh tomato sauce and pickled anchovies, which was very appetizing. Next is the Garlic Shrimp, which combines sweet and juicy black tiger shrimp with garlic and cinnamon, and then squeezes some lemon juice for a unique flavor. Grilled Bacon Date Rolls (Dátiles) combine bacon, cheese and dates, and are marinated in sherry, giving them a complex taste that is half salty and half sweet, crispy on the outside and soft on the inside. Finally, croquetas are stuffed with mushroom fillings and served with truffle mayonnaise, revealing the rich aroma of the mushrooms beneath the crispy crust in every bite.
Patria has become the focus of the main course with its rich and diverse seafood varieties, especially its popular paella (Paella). It takes 45 minutes to make paella. The most popular one is Patria paella, which combines a variety of seafood and meat, including mussels, shrimp, clams, cod and spicy sausage, and is sprinkled with seasonings. Safflower, Pansy, etc. As for the meat selection, the restaurant inherits open-fire cooking and uses charcoal grilling to replicate the authentic flavor, including grilled lamb chops, grilled rib-eye steak, grilled Iberico pork, etc.
As for desserts, authentic handmade Spanish churros (Churros) are crispy on the outside and soft on the inside, with a hint of cinnamon flavor, and can be tasted with chocolate or dulce de leche. The Saffron Milk Cake (Azáfan Tres Leches) is another surprising choice. The cake is moist and sweet, made from quinces, drizzled with sherry, and paired with sweet potato ice cream to complete the meal. period.
Patria's executive chef Ted Corrado revealed that he has injected creativity into the new menu, including new ingredients and suppliers that were difficult to obtain in the past. The new menu features more authentic Spanish ingredients and dishes, including the Monkish, a charcoal-cooked lard preserved in Iberian ham and served with chili flakes; and the short rib paella, which has been cooked for 24 years. Hourly sous-vide short ribs served with mint sauce and hummus, served atop seared paella.
Satisfied after a full stomach
Corrado shares that his identity as a first-generation Italian-Canadian has had a profound impact on his culinary career. "I have always been surrounded by great food and chefs because my mother, father and grandparents embraced what is now known as the 'slow food experience,' which involves using seasonal ingredients and preserving them," he said. Taught to be self-sufficient, my grandfather not only raised chickens and rabbits in the backyard, but also taught me how to butcher them. My father still grew vegetables in his large backyard when he was in his 80s.
He continued: “I didn’t realize it, but these experiences instilled in me a deep appreciation for food and its power to connect people to the land around them. Food has an uncanny power to bring people together, and that started when I was growing up. Traveling and experiencing other cultures solidified this idea. When I was done traveling and thinking about my future career in my early 20s, I decided that food and hospitality was an area I wanted to explore more deeply.”
“During my trip, I was skiing in the Italian Alps, and after a few hours of skiing it was time for lunch,” he recalls. “When I walked into a chalet, I naturally expected it to be like a North American ski resort. Looking for something casual to eat in the cafe, however, I walked into a dining environment decorated with white tablecloths and a menu on the table, and I was simply surprised to choose the special dish of the day – a grilled dish. Buckwheat Noodles with Cabbage, Potatoes, Sage and Fontina Cheese Not only was this a delicious dish, it made a lasting impression on me and made me understand: no matter what you are doing and where you are in the world. "Food is not just for satisfying hunger, it can be made with care and have great meaning and should not be treated as a trivial matter."
"A barriga llena, corazón contento." (A barriga llena, corazón contento.) This Spanish proverb truly expresses the satisfaction brought by food. This simple lunch became the beginning of his exploration of the world of food. Food is a language that connects people's emotions and memories. Every dish is a story, with the chef's heart and local customs. This connection allows people to have a deeper understanding of the mystery of food.
