Xola

What is Xola? Perched along Queen Street East in The Beach, Xola is an intimate, 20-seat cantina spearheaded by chef Mali Fernandez. The dining room is warm and lively, framed by a crimson feature wall, glowing Edison bulbs, and chalkboard menus. Dining here feels less like visiting a commercial dining room and more like being welcomed into a family kitchen in Mexico.

Xola Menu & What to Order Fernandez pulls inspiration from Veracruz and Mexico City, eschewing generic tropes for deep, slow-cooked regional profiles. The cochinita pibil—a tender, citrusy braised pork shoulder famously celebrated by filmmaker Guillermo del Toro—is a non-negotiable order. The rich Ontario lamb barbacoa simmered with guajillo, pasilla, and dark beer rivals the crispy Baja fish tacos for top billing, while vegetarian-friendly huitlacoche quesadillas and crunchy chapulines (grasshopper tacos) cater to curious palates. Pair the savoury spread with a freshly shaken house margarita or a pour from their curated mezcal shelf.

Know Before You Go Given the tight footprint of under two dozen seats, snagging a table during prime weekend hours without a reservation can mean a wait; booking ahead directly is strongly advised. The 501 Queen streetcar stops practically outside the door, while street parking is available along Queen and side avenues. Take note that the kitchen only operates for evening dinner service and remains closed on Tuesdays.