The classic cantina was always more than just a bar with cheap eats, it was a social institution, a shared space for conversation, connection and commiseration deeply embedded in the Mexican psyche. Over beer, mezcal and botanas (snacks) and a soundtrack of melencholy rancheras or wistful boleros, lost loves were mourned, hopes and dreams shared, political plots hatched, and lifelong friendships cemented — and so the soul of a culture was nourished. Though humble in its roots, the cantina has grown and expanded over the decades to celebrate the richness of Mexican culture as expressed through its food, drink and music.
Tonight talented chef Miguel Argüello celebrates the authentic Cantina experience, using artisanal, locally grown and processed Maizal masa, organic proteins, and techniques learned from a lifetime in the kitchen—from the barbacoa pits of Central Mexico to the sophisticated restaurants of Toronto. Join us a for a delicious night of succulent bites, strong drinks, and sad songs.
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The Milagro Margarita
A crisp, classic balance of Milagro Tequila, fresh-pressed lime, and organic agave syrup.
Tuna Tostada
Fresh tuna loin on a crunchy corn base, topped with a savory "Michelada Negra" sauce reduction, creamy avocado, and a bright hit of lime.
A family-style shared table featuring handmade tortillas pressed to order to cradle three exquisite dishes:
Organic Picanha - Thinly sliced, premium organic beef cap, seared to perfection.
Camarón al Ajillo - Plump shrimp sautéed with golden garlic, olive oil, and guajillo chili.
Chile Relleno - Fire-roasted poblano peppers stuffed with melted queso fresco.
One secret of Mexican gastronomy is that homemade salsas are as important as what they garnish.
Salsa Macha - A rich, nutty, and smoky oil-based chili sauce.
Tomatillo & Avocado - Bright, zesty green salsa with a creamy finish.
Fresh Chimichurri - A vibrant herb-driven sauce to perfectly complement the picanha.
Tres Leches "De la Güera"
A legendary, ultra-moist three-milk cake—the ultimate traditional comfort dessert.
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With over 20 years of experience, Miguel Argüello’s culinary journey is rooted in his family’s Barbacoa business in Central Mexico and years perfecting coastal flavors in Mexican seafood restaurants. In Toronto, Miguel has been a key force in iconic kitchens like Hanmoto and Seoul Shaker, and is currently the chef-owner of Dam & Sad Songs. This menu is a soulful blend of his heritage and his deep tenure in Toronto’s professional food scene. @sadsongscantina
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Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.
