From page 3% kitchen is by securing a table in the popular restaurant. That way you can digest not only the aromias and tastes of the restau- rant’s foad, but also eyeball its in- creasingly interesting Southwest- ern decor and rub shoulders with its spirited clientele. When the Mitchells took over the 3108 Edgemont address back in 1988, thy locale had already been suffused with flavors Espanioh: from its predecessor, E/ Meson, Since then, flavors Mexican and Southwestern U.S.A. have been added, along with a neighborhood warmth and homey character that the more austere E! Meson lacked. And the restaurant’s interior, with its bold turquoise, terra-cotta and purple color scheme, keeps acquiring more cactuses, more brightly painted terra-cotta pots, more photos of rural Latin Ameri- can landscapes and people, and more knicks and knacks that add to the visual appeal of the overall! Norte dining experience. The restaurant's kitchen, mean- while, continues to perfect the finer points of what is a spicy and robust rural Latin American cuisine. Menu prices remain reasonable. Appetitos, Ensaladas and other lighter meal items range primarily from $4.50 to $6.50 for a host of enticing nachos, tacos, fundidios and other finger foods; mean- while, big-plate entrees such as enchiladas, quesadillas, fajitas and burritos go for around $8 up to $13. For diners married with kids, the Norte’s Little Amigos’ menu corner offers five items (Chimi Dog, Mexican Pizza), all for $4.25. And the kitchen remains adven- turous and inspired. Entrees marry hot-blooded Mexican chilis and salsas with fresh West Coast in- gredients and Californian and outhwestern flamboyance: Shrimp and Papaya Quesadilla with orange verde sauce and pina salsa ($11.75); Rojo Burrito featur- ing shredded beef in a red chili sauce topped in Colorado sauce and sour cream ($11.95); New Mexico Enchilada, featuring fresh spinach, sauteed mushrooms and jack cheese rolled in blue corn tortillas with ancho chili sauce ($8.75). ‘The restaurant’s Menu del Dia can also be counted on to stir the digestive juices. On a recent Fri- day night, it included Salmon and Asparagus Burrito ($13.25) and Chicken and Chorizo Quesadilla ($12.25). Though dealing with a cuisine whose bean and chili focus can render accompaniment a study in varying shades of black and brown, plate presentation at Cafe Norte is now rarely dull, Our two excellent entrees were accompanied with a melange of rice and corn, a smail side of potatas bravas topped with a sour cream-based sauce and a delicious iib-sticking dollop of jet-black refried black beans. The Chicken and Mango Chimichanga, a flour tortilla plug- ged full of stir-fried chicken ina mango saisa and topped with an orange verde sauce, also came with a side of golden pineapple salsa that added savory snap and color. My Ranch-style Chicken En- service chilada was stuffed to the flour tortilla seams with shredded chicken, red and green peppers and other vegetables and topped with shredded jack cheese and a spirited bell pepper ranchera sauce. | ordered a special side dish of three-alarm chipotle chili salsa that packed a wicked back-throat burn, but also had a wonderfully smoky flavor. Norte entrees deliver ample starch (rice, flour, tortilla, potatas bravas), which makes for filling meals. So take it easy on that basket of Norte chips and salsa hefore your main meal or you will, as your mother was so fond of say- ing, ruin your appetite. And this is no place for ruining appetites, for the food is rich and hearty and the atmosphere is full of much neighborly merriment and the service is friendly and ef- ficient. Cafe Norte's wine list is small, but all selections are available by the glass, and there are some good bottles to be had ($15 to $30). Cafe Norte remains the North’ Shore’s best Mexican restaurant in one of the North Shore’s most cohesive and well-defined neigh- borhoods. Hunger Awarencss Week (April 10 to 17} Activities scheduled to raise funds for the valuable Food Run- ners program during the aforementioned week include the Saturday, April 10, “The Main Course”’ fun run in Stanley Park and the third annual ‘Taste of the Nation” food and wine noshing event featuring food and drink from over 40 local restau- rants and 20 wineries. The Taste is scheduled to take place at the Vancouver Hotel on Thursday, April 15, starting at 7 mM, p North Shore restaurants taking part in the Taste include the Beach Side Cafe, the Salmon House on the Hill and Cafe Norte. Assorted cooking classes led by prominent Jocal chefs will be held on the North Shore and elsewhere * around the Lower Mainland dur- ing Hunger Awareness Week. On Wednesday, April 14, guest chef Karen Barnaby frorn Van- couver’s Raintree restaurant will present a class at Tools and Tech- niques in ‘West Vancouver, 250 16th St. (call 925-1835), Tickets to cooking classes and all Hunger Awareness Week events can be purchased through the Community Box Office. Cal! 280- 2801. Read Timothy Renshaw’s TABLE HOPPING every Wednesday in the North Shore News It’s 2 movable feast for the senses 1 © WASHABLE OVEN MITTS 4 * Cozy & warm Wednesday, April 7, 1993 - North Shore News - 33 Dance classes offered | WELL-KNOWN North Shore = 7:30 p.m. at recCentre modern daneer and Andrews to April 29. choreographer Christine Elsey Her modern dance class, is teaching two courses this running Monday and Thursday month, evenings from 8:30 to 10 p.m. Her stress-management at Captlano College Sportsplex, classes combine a vanety of includes traditional modern therapeutic approaches such as dance stretch warmups, Feldenkrais and Alexander — strength and alignment exer- techniques as well as yoga. cises as well ag stimulating Elsey says the course removes dance combinations. physical and mental stress and The movements will be promotes overall flexibility and = drawn for a combination of general back maintenance. ballet, modern dance and jazz. 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