Hot
Food served properly hot and fresh. Off the heat, into your hands.
Launching soon
Los Atascados
Los AtascadosMexican food made for getting gloriously stuck into.
We're building the kind of market stall you smell before you see. Chile, char and hot fat. Tortillas that steam when you open them. Portions that need both hands.
No stall yet, no menu yet. Just a very specific idea about how good market food should be.
The idea
The stall you notice before you know what you're ordering.
It starts with smell. Onion hitting hot steel, chile blooming in oil, a griddle that has been going since morning. You follow your nose across the market and then you see it: colour, steam, a queue that moves.
Then it's texture. Crisp edges, soft middles, something pickled, something creamy, something with real heat. Portions built for hunger, not for photos. Handed over fast, eaten standing up.
What we're building
Five things we won't compromise on
Before the logo, before the menu, before the sign goes up — this is the part we already know.
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Generous
No sad little portions. You should need both hands and a napkin.
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Fast
Built for real market traffic, not restaurant theatre. Queue moves.
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Loud flavour
Food should taste like something. Chile, char, acid, salt, herbs.
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Worth the mess
If it drips down your wrist, we built it right.
Where
Visit
Waterloo Region, Ontario
Planning our home at St. Jacobs Farmers' Market
Waterloo Region eats well, and the market is where it does it. That is where we want to be. Nothing is finalised yet — when it is, this is the first place it will say so.
Trading days and hours are not set yet, so we are not publishing any.
Launch list
Be there when it opens
One email when we know where and when. No weekly newsletter, no discount codes you didn't ask for.
Follow
Watch it get built
Accounts are being set up. As soon as they exist, the links land right here — we are not going to point you at a handle that is not ours.