#FOOD: CHEF ESAU GARCIA JOINS FICOA AS EXECUTIVE CHEF

Chef Esau Garcia, whose résumé includes time at Toronto’s MICHELIN-recognized Madrina Bar y Tapas, has officially joined Ficoa as Executive Chef—ushering in a new chapter for the Neo-Latin fine dining restaurant in Little Italy. The internationally trained Mexican chef, known for his soulful precision, brings over 13 years of global experience spanning Mexico, Australia, and Toronto’s top kitchens. Ficoa, which opened last year under the direction of serial restaurateur Patricia Toro, has become known for its seasonal, boundary-pushing interpretation of Latin flavours—an approach Garcia now helps shape through a globally informed lens.

About chef Esau Garcia
Born in Camargo, Chihuahua, Garcia found his calling early, drawn to the alchemy of flavour and the emotional depth of traditional Mexican cooking. His career has taken him from Totti’s in Australia, where he refined his approach to wood-fired and modern classics, to high-profile roles in some of Toronto’s most recognized dining rooms, including Rosalinda, Lena, and Madrina Bar y Tapas, where he served as Chef de Cuisine.

A shared culinary philosophy

Garcia’s philosophy—respect the ingredients, honour tradition, elevate the plate—aligns seamlessly with Toro’s vision for Ficoa: a restaurant that uses Latin culinary traditions not as a static reference point but as a living, evolving foundation for creativity. Together, they aim to reimagine what Latin fine dining can be in Canada.

His style is refined yet soulful—dishes that evoke memory while confidently forging new ground. At Ficoa, this approach will not only deepen the restaurant’s identity but also help redefine Toronto’s understanding of Latin-American cuisine altogether.

Menu offerings
Tasting Menu | $120
Available Wednesday–Saturday | 5–10 PM
Ficoa’s signature tasting menu, priced at $120, is a personal and exploratory expression of the culinary vision for the restaurant under the culinary direction of chef Esau, who now works alongside founder Patricia to shape the shared vision. Drawing from their Latin American roots and the global influences gathered through Esau’s travels the experience weaves together tradition and modernity. Dishes layer umami-rich ingredients, refined techniques, and luxurious accents like caviar and truffles into dishes that remain grounded in the essence of traditional Latin American cuisine. It’s a thoughtful evolution that reflects where Ficoa has been, and where it’s now headed.

To complement the tasting, guests may choose from a trio of pairing options:
Wine: $80 — Five 3oz pours

Cocktail: $100 — Five custom cocktails

Mixed: $120 — A curated blend of wine and cocktail pairings

One of the standout dishes on Ficoa’s new tasting menu is Garcia’s take on the anticucho—a beloved Peruvian classic reimagined through a Northern Mexican lens. Drawing from the vaquero (cowboy) culture of his region, Garcia blends culinary traditions to create a deeply personal skewer that’s both rustic and refined. Beef and bacon are layered and flame-kissed over charcoal to smoky perfection, served atop a rich, charred black garlic salsa made with tomato, onion, jalapeño, and chorizo—an earthy, complex sauce that nods to mole while adding a distinctly modern twist.

A “secret” upgrade is also available upon request: an “extra boujee” tasting menu that pushes the experience even further.

À La Carte
Available Wednesday–Saturday | 5–10 PM
For those looking to build their own dining experience, Ficoa offers an à la carte menu that applies the same philosophy of reverence and reimagination with inclusivity in mind. Every dish is a careful balance: Elevated yet rooted, refined without losing sight of its cultural lineage. Esau and Patricia approach the plate with the same intention: to honour the dish, its flavours, and the stories they carry, while introducing thoughtful new perspectives.

Take, for instance, the Papas a la Huancaína. A dish that holds deep personal resonance for Patricia—evoking memories of home in Ecuador—it’s traditionally served with boiled potatoes, hard-boiled egg, and a creamy huancaína sauce. At Ficoa, Esau preserves the essence while reshaping its form: The sauce becomes an airy foam; the egg is replaced with a three-day cured version, rich with umami; and a scattering of dehydrated black olives adds texture and depth. The result is both familiar and entirely new.
Or consider the ceviche, rooted in the Peruvian tradition of citrus-cured fish paired with corn and sweet potato. Guided by Patricia’s commitment to seasonality, Esau introduces delicate, ingredient-driven twists—folding in peak-summer Ontario strawberries into the pico de gallo, for example. He also serves the dish with a silken sweet potato purée, a nod to tradition, refined with technique. The flavours remain faithful to their lineage, but the execution speaks to a chef engaged in a thoughtful, ongoing dialogue with the ingredients—and the cultures—they represent.

Brunch
Available Friday–Sunday | 10 AM–2 PM
Ficoa’s brunch brings Latin American breakfast favourites into conversation with familiar brunch classics. The result is a morning menu that’s both comforting and inventive—plantains, masa, eggs, and pastries reimagined with vibrant twists and unexpected textures.

Beverage program

Cocktails
Ficoa’s cocktails are conceived in tandem with the kitchen, led by house mixologist Brenden McFarlane who takes cues from the same regional and cultural references that shape Esau’s dishes. Classics are reinterpreted with modern flair—think coconut-forward drinks, spice, acidity, and balance—crafted to echo and elevate the flavours on the plate.

Wine

The wine list features a rotating selection from Ontario producers and importers, with plans to expand to include bottles from Chile, Argentina, and Mexico—continuing the story of Latin American influence through the glass.
Interior

The changes at Ficoa extend beyond the kitchen. The restaurant has also undergone a thoughtful interior refresh, enhancing its atmosphere to match the new culinary direction. Guests can now expect a warm, cozy yet refined setting—complete with blue velvet seating, sleek furniture silhouettes, and soft, dimmed lighting that sets the tone for a more intimate, elevated dining experience.

Special events

In addition to its evolving menu, Ficoa is known for hosting thoughtfully curated events that bring people together around food, culture, and conversation. Tomorrow evening from 5:30-6:30 PM, the restaurant will welcome Valley of Mother of God Gin’s “Mother of All Talks”, a free-to-attend monthly keynote speaker series held at locations across Toronto. Each edition explores a different theme, inviting dynamic voices to share personal reflections that spark dialogue and connection.

This month’s theme, Family and Food, is brought to life with support from San Pellegrino and features keynote speeches from three powerful speakers: Cristina Carpio, Editor-in-Chief at Evolve Magazine, media personality and former host and producer of CTV Morning Live; Martine Bauer, award-winning chef and co-founder of the Pompette Group; and Ficoa’s own Patricia Toro, each offering personal reflections on the theme Family and Food.

Looking ahead, Ficoa will also host a bar battle in the coming months, collaborating with some of Toronto’s top mixologists to showcase creativity, competition, and cocktails at the highest level.