gerald

And please don't forget the most important ingredient ..... Pork! Chicken and beef are great but pork (butt) has to be a player in any great taqueria IMHO. .....and when you say swap is the Flying Wedge's original location downsizing or disappearing? ← See that, I'm already pissing people off, sorry no carnitas to start. wedge is flip flopping. gotta run my ribsteaks are cooking on my new infrared bbq

It is our old locale, it is a temp store for 6 months then we will swap spots with the wedge in the winter. our menu is going to be simple, tacos, burritos, quesdillas homemade tortillas for the tacos, homemade guac and agi. simple simple simple, fresh fresh fresh, tasty tasty tasty

With all due respect for an enterprising entrepenuer willing to take a finacial risk, are you not setting yourself up for massive critisism if you're not taco truck delicious? And part of the taco wagon appeal is lunch costs a sum total of about three bucks. Good luck, best wishes, and being almost as good as a Bellingham taqueria would be a major victory. ← As our recipes come from a taco truck in LA I feel confident that we will measure up. As for cost, i guess its been a while since you have been to a taco truck, A taco and drink will set you back 3 bucks, a order of taco's and a drink, about 6-7, depending on the real estate.

The taco shack will open 1935 cornwall ave. As authentic as the taco trucks from LA whatever that authentic definition is edited for date july 13th

yup, actually going to make our own ← Well Amigo Mio you're about to learn a helluva lot about Maiz-more than you ever thought possible. It's easy to work with but sours quickly you need a helluva lotta turnover to make producing tortillas pay. I say this as a long time customer of Mexican tortillerrias-most of which would go broke overnight without Govt subsidies. Que Pasa un Buen Tortilla! ← thanks sam, already have, hopefully pills wll take the headache away ← Is there a possibility of selling packages of tortillas? Frozen perhaps? ← i would love to, but lets not put the cart before the horse, hopefully one day

yup, actually going to make our own ← Well Amigo Mio you're about to learn a helluva lot about Maiz-more than you ever thought possible. It's easy to work with but sours quickly you need a helluva lotta turnover to make producing tortillas pay. I say this as a long time customer of Mexican tortillerrias-most of which would go broke overnight without Govt subsidies. Que Pasa un Buen Tortilla! ← thanks sam, already have, hopefully pills wll take the headache away

yup, actually going to make our own

Taco Loco is a working name because we are crazy about taco's.

Taco Loco Story Growing up in Southern California had its benefits for Daved Benefield, Beautiful, weather, no winters and great food. The weather gave Daved an opportunity to play outside everyday, his favourite sport, Football, where mild mannered Daved became Mr Furious. Everyday after playing football Mr Furious would go to his favourite Taco truck and get some true tacos, so good that at one point he didn’t know whether he was playing football for the game or the tacos. When Daved Came to Canada to play football in the CFL it was his one great disappointment, he couldn’t find a true, real, fresh taco anywhere. So every trip home was spent at his friend’s taco truck eating and learning. Daved would always say “one day I’m going to open a taco place, a taco place worthy of Mr Furious” THAT DAY IS NOW! After a 14 year CFL career, Daved decided he needed to make some crazy good tacos, true to the recipes of his friend back home. So he retired and sought out his friend and former teammate Noah Cantor (Owner of Vera’s Burger Shack). After a brief discussion (and a kitchen Demo of the recipes), Noah and his Partner in Vera’s (Gerald Tritt) said sure. So, a couple of hundred test tacos later (“okay Daved, Just make one more to try”) Mr Furious and Team Vera’s have joined together to bring you the best tacos we can possibly make. Hope you enjoy Taco Loco So Fresh it’ll make you crazy Opening around July 11, 1935 Cornwall Ave (the original vera's in kits)

Working six days a week and dressing yourself is not necessarily incompatible with wealth, or even enormous wealth. It may even be a pre-requisite, unless fortunate enough to be born into an enormously wealthy family. The Earl's franchise probably does just fine compared to the rest of us proletariat. Calling her writing "Patently false" might be a little strong? ← Enormous wealth is measured as what, millions, billions, trillions, an espresso machine in your house. I would agree with Mr. Maw, in the context of what wealth is, the Fullers may have money but I have yet to see them on any list (significant or otherwise) of wealthy canadians. Hopefully one day ALL restauranteurs will be enormously wealthy (personally if it was legislated I would not object)

sounds like an unusual steak. maybe you mean hanger? ← Fortunately, Jason, I believe most people that dine and use this website knew what I meant. Perhaps, Jason, you need to spend more time on editing your website. Thank You sounds like an unusual steak. maybe you mean hanger? (as long as we are on the subject of english and spelling and such, I believe you are missing some capitals) Again, thank you.

We just noticed the extreme slab ice cream station at Vera's tonight. mmmmm...I'll be back for some of THAT. The 'unicorn' challenge looks intruiging. That challenge alone I think was like $29? Leaving $15 for like 50 skewers of satay from Hawker's Delight. ← one of our staff tried it got 3/4 of the way through then called in sick for 3 days, after cleaning HER system out. Come to think of it can that be considered abuse of an employee

breakfast-cinnamon bun and coffee from sollys lunch- vera's llunch special dinner- hsg for hangar steak back to vera's in kits for some extrem slab ice cream- with peanut mms and choc sauce and a walk on kits beach

Hello everyone Vera's is pleased to announce that we will be opening our new location in kits this week, its right next door to the old one. In the coming weeks we will also be including a liquor license, salads with flavour shots, and ice cream with flavour shots. address 1925 cornwall ave

nor do I

That's really too bad. Could I request to have my burger done medium or medium-rare at Vera's? I had a burger at the Davie location last week and it was cooked all the way through, and dry. ← if you ask for a burger medium, it is not a problem, mid rare could be. I'm sorry about the doneness, if you could tell me the day and time that would be great, I have been hitting my staff pretty hard about cooking times. I have had mystery shoppers in all the stores in the last week to specifically deal with the cook times.

The general notion is that tartare is hand cut and ground from a "better" cut of meat and the reality is that in most cases that meat is free of bacteria. However, as most ground beef is "older" in terms of the grinding process, their can be a higher incidence. put simply, you probably would not have steak tartare if the steak was ground, frozen for a year thawed and then mixed, which could be the case unless you know where the beef is from. last but not least heating activates the bacteria and growth is exponentially increased.

I think the beef we eat now (vs growing up in the late 70's) is MUCH more intensively reared. Have you ever been within 20 miles of a modern feedlot? It would put you off beef for a little while (in my case that means 2 hours). I think that places that grind their own meat would be more open to it. Feenies burgers are quite pink - and I think they are organic free range and ground at the restaurant. Vera's has a tasty organic burger - but I am sure the logistics of managing multiple locations makes having to cook burgers to different levels of doness very very difficult. ← Right on all counts lee, (and by virtue of quoting, feedbag too) A place that grinds their own meat might be more willing to serve a burger mediu rare (however if the surface of the meat has been tainted which is the case most of the time, the best grinder and the best cut can still make you ill), we try to make sure that all of our burgers are pink, juices run clear cooked to 160 degrees, unfortunately you would not believe how many of those burgers come back, further when you try to educate the customer they gloss over thinking we are trying to kill them. Case in point, I was at our ubc location and I had a burger, in my opinion it was cooked perfectly (as described above). The manager of one of the retail stores was have a dbl burger at the same time, he brought it back "undercooked", i checked it-perfect. Now he said it was no big deal and just cook it a little more on the grill, If any of you are in a restaurant that will put a piece of anything back on the grill after bites are taken out of it, run. We made him a fresh burger that was medium-well to well. AS for eating undercooked burgers when we were kids the first known strain of the E. coli O157:H7 bacteria was in 1982, so that could explain why the prevelance of the sickness has grown (E. coli O157:H7 is the really bad ecoli) that being said, ecoli can be found just about anywhere, and often times it might be something totally unrelated to the ground beef, but because of ecoli outbreaks in places like jack in the box the general public thinks it must be the meat. Anyhow, enough rambling, i will be in to have a burger at hsg, neil, do i need to call in advance for grinding (or can i just show up at 8pm on a saturday night, in a hurry of course) , and i want yam fries with my burger.

Oy - thanks for rubbing it in. Not allowed to drive, travel, or do anything at all because of my neck issues. Fill me in on the details - I am jealous! But I am really most curious about how Vancouver diners are supposed to request their burgers done to their liking - if it is legal to serve a burger rarer than medium than why won't restaurants do it upon request - unless it's a health threat? And if it is dangerous to serve hamburger beef at anything rarer than medium at a restaurant, than is it problematic to cook it only to medium-rare on our home grill? ← Hi Laura The issue with doneness is that if someone did get sick eventhough they asked for it to be done medium or medium rare, the restaurant could be liable. As for the health threat, even the best cuts of meat can have the ecoli bacteria on them, so once ground if there is any bacteria then undercooking the meat can cause sickness. As I said upthread their are restaurants that will serve less than done burgers but some have gone so far as to make people sign waivers. That being said, those restaurants are in the states, where they had to enact a law (in wisconsin) to prevent obese people from suing restaurants for making them fat, true story. As an aside the ecoli bacteria is in every persons intestinal tract, sometimes it takes a little push to get that little sucker going.

Regarding requesting burgers prepared at less-than-medium, at every local place I have been I ask for it to be cooked 'as rare as possible' given their understood limitations. Noone has ever actually brought me a blue-rare burger. Noone has ever brought me anything other than a medium or well-done burger, at least here in Canada. Usually they give the explanation that the degree 'doneness' they are licensed to serve, i.e medium/medium-well, is the best they can offer, because of the internal temperature that the meat must, ummm, meet . (In the States, I am able to be totally indulgent and ask for medium rare and actually get it. Yum. Juices all over the plate. Sidebar.) So my question is that if there is no actual law about doneness, AND I trust the chosen dining joint in terms of product quality, can I/should I badger an ignorant server to give'r as I want? Do any restaurants in town offer burgers cooked at a rarer temp than the standard medium/well? ← Hi Laura Unfortunately the reality is that virtually anytime you give someone a burger with any pink in it< they send it back and tell you it is undercooked. We are constantly working with our staff on cook times and doneness, and by ensuring that the burger is a 160 degrees with an internal probe does tell you that the burger is cooked sufficiently to kill any bacteria. How many places actually test that correctly, using a correctly calibrated probe. Probably not many, further hoe many use the probe, the burger is not upto temp and de-contaminate the probe with an alcohol swab, not many. We are working with all our stores to do probes and temp checks on a regular basis, but it still a work in progress. By the way, the reason that burger places are reluctant to do any burgers mid rare or even medium is because if someone actually got sick liability would fall on the restaurant. I have heard of places actually having waivers to sign if people want their burgers done rare-mid rare or medium.

I have changed my photo I hope everyone likes it. photo didn't take sorry edited due to my stupidity (which is unquestioned)

we have blue cheese as an cheese option for our burgers

The space has been up for offers for a while now. ← I believe that is wehre the new fish cafe is going to be located

Great to see you Guys at the show today - Good luck with the new store - congratulations ← Good to see you too, i'll look forward to your announcement soon. ← Congrats Marcus I hear you are opening a second branch of fish cafe in kits, when will you be open

Vera's Burger Shack is very proud to announce that we will be open at our new store at 15989 108th ave Surrey for dinner this evening (barring any unforeseen problems)