Calgary has reached a point where excellent tacos are no longer a rarity. Not long ago, finding a terrific taco on a proper tortilla was a challenge, but with a strong Mexican-Canadian community and diners eager for fresh Latin-American cuisine, the city is now in a favorable position. However, there is always room for more, as Elizabeth Rios and Marc Parent believed when they launched their Chile N Mango catering company a couple of years ago.
A Dream Realized
After traveling the world, Rios, originally from Mexico, and Parent, from Canada, settled in Calgary. Rios, with a background in hospitality, set out to fulfill her lifelong dream of running her own food business. She envisioned introducing clients to a true Mexican taquiza experience, similar to a taco buffet where guests build their own tacos with traditionally prepared toppings. "I wanted to offer the real experiences you see in Mexico when you hire a caterer, where these ladies make tortillas on the spot, serving to the people," Rios explains. "You can see all the styles of the sides, the toppings for your tacos. There's a smell and a vibe to it."
From Catering to a Permanent Home
Chile N Mango's catering business thrived, with Rios initially cooking out of the AHS-approved commercial kitchen at SunnyCider as needed. As demand grew, Parent and Rios made a deal with SunnyCider to move into the kitchen full-time, providing food for the taproom and their catering clients. Several different food services have operated in the roomy taproom before, but Chile N Mango has been there for about five months with no plans to leave. Cider lovers can still enjoy Sunny's beverages, while Chile N Mango maintains a distinct presence. Ideally, customers will enjoy a hybrid experience, pairing cider with a Mexican meal. "The direction we're taking is all about experiences," Parent says. "What we're trying to do with the restaurant here is not to be just another taco place. You're coming here with friends to share food, share experience and share some drinks."
The Menu
Rios emphasizes the street tacos ($6 to $7 each or $18 for three) that she makes for catering, though in the restaurant they come fully assembled. Toppings include slow-cooked beef suadero, chorizo and potato, carnitas, and the popular beef birria. The menu also features a selection of tortas ($17 to $18), Chihuahua-style burritos ($16 to $18), and snacks like flautas ($16) and a properly chunky guacamole ($8). To encourage sharing, the kitchen offers platters for two to four people, stacked with tacos, flautas, and other goodies ($35 to $65). While the menu resembles other Mexican spots in town, Rios has a particular command of flavor and isn't afraid to bump up the spice level (she is the "chile," while Parent admits to being the "mango"). She also has a deep love for Mexican traditions, and though she puts her own twist on dishes, they are all based on what she learned to cook in Mexico.
