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Ranked by verified ratings, mentions, and signature picks.
Eat Morels scores blend thousands of public reviews from across the web with ratings from Eat Morels diners — as diners weigh in, their ratings take the lead.
Latin American & Caribbean · Old Toronto · $
The floral, slightly funky loroco blossom paired with melted cheese inside a golden masa shell — a combination unique to El Salvador and unavailable almost anywhere else in Toronto
Mexican · Old Toronto · $$
Latin American & Caribbean · North York · $
Taqueria · Old Toronto · $
Mexican · York · $
Corn‑masa flatbread filled with chicken and cheese, served with cabbage and tomato sauce
Thick handmade corn masa rounds stuffed to order — revueltas (cheese, beans, chicharrón) is the classic combination — served with tangy fermented curtido and salsa roja that cut through the richness
Taqueria · North York · $
Thick, hand-pressed corn masa rounds stuffed with cheese, beans, chicharrón, or revueltas — crisped on the griddle until the outside has just enough chew against the molten interior
The definitive mixed filling — chicharrón, cheese, and refried beans packed into thick handmade masa, best eaten immediately with curtido piled generously on top
Latin American & Caribbean · Etobicoke · $$
Handmade corn masa cakes stuffed with your choice of cheese, chicharrón, beans, or revueltas — served with tangy fermented curtido slaw and salsa roja, the undisputed centerpiece of the menu
Thick handmade masa discs stuffed with the classic combination of cheese, refried beans, and chicharrón — the best reason to come here
Cheese and loroco flower filling with a mild, herby note that sets it apart from plain cheese — the vegetarian standout and a taste you won't find everywhere
The Salvadoran trifecta — pork, refried beans, and cheese packed into a thick masa disc, griddled until the outside crisps and the filling melts into one unified layer
The classic combo of beans, cheese, and chicharrón packed into a thick griddled masa round — the definitive version to benchmark the kitchen against
The simplest version — just melted cheese inside fresh masa — for diners who want to taste the dough itself without distraction
Ground pork and melted cheese tucked into thick corn masa — rich, savory, and the most filling of the single-protein options
The purist's order — simple cheese filling that lets the quality of the masa speak, with good char from the griddle and pull in every bite
Ground seasoned pork filling with enough fat to keep the interior moist, a savorier counterpoint to the revueltas
The vegetarian standby — refried black beans and melted cheese, dependable and satisfying when made with properly seasoned beans
