Besides the weather, one thing Vancouver foodies constantly complain about is the lack of Latin food in this city. The well travelled that frequent the coastal States are highly familiar with the taco stands spattered around town that make for excellent bi-pedal snacking. In a city known for diners with adventurous palates, many have questioned why the phenomenon has yet to be replicated here. Fortunately for Vancouver, we are finally starting to see a little more Latin heat on the scene. Even better, you don’t have to leave Yaletown to get it with the latest addition of Salsa & Agave Mexican Grill to the ‘hood.

Far from extravagant, Salsa and Agave is certainly on the casual side. It’s the kind of place you stop into for lunch or a quick meal before the hockey game, and fuel those NHL team rivalries. While this is even more fun with a bottle of cerveza in your hand, unfortunately S&A has yet to obtain their liquor license (thanks to the city strike) and the closest you will come to tequila is just a mere hint from the resto’s moniker (Agave – the Mexican plant from which the sap is distilled to create tequila).

Maria Rodriguez is the chef and owner and her Mexican heritage is evident throughout the menu. There’s a vast selection of tacos. There’s pastor (a tasty pork in a red spice sauce), carne asada (grilled beef toungue), barbacoa (lamb), chorizo (Mexican sausage) and vegetariano (green pepper, onion and mushrooms). You can mix and match four for $8 or just snack on one for $2. There are also many varieties of burritos, tostadas, tortas and sopes (thicker corn tortillas). Meals start with taco chips with a selection of salsas so you won’t feel the hunger pangs during the brief wait for mains.

If you’re in the mood for a bigger meal, Rodriquez serves up satisfying entrees such as the mole poblano con pollo ($12). It’s a tender chicken breast topped with mole sauce and served on a plate stacked with rice, beans and soft corn tortillas. Bigger appetites will also appreciate the carne tampiquena - beef tenderloin is served up with a tomatillo sauce, a chicken enchilada and another plateful of rice beans and corn tortillas. You will not leave hungry.

The warm and welcome service is wonderful. Rodriguez’s son, Ivan Arriaga oversees the front of the house where you’ll catch everyone from visiting students from Mexico to businessmen tired of yet another sandwich.