JC’s Tacos and More
204-414-9187
https://www.jcstacosandmore.com/
April, 2026
I am quite ashamed to say that I have never been to JC’s
Tacos and More until now. They have a long reputation as being one of the best
in the city for authentic Mexican cuisine, and it’s been on my must-visit list
for a long time.
I’ve been to Mexico more than a dozen times, and all over
both coasts. I love Mexican food, and I guess I’m a bit turned off having
Mexican food here because of the terrible Mexican chains that we have, and the
awful influence of Tex-Mex crap. That just brings more shame to why I’ve taken
so long to come here.
The huge billboards outside make sure you don’t get lost, but
from the looks of the building itself, you would never think that this is a
restaurant. It looks more like yesteryear’s bank, converted to some sort of
office building today.
Inside, the place looks spacious, but it’s tiny, with a maximum
capacity of merely 29 people. I’m happy to see the bright, vibrant colours of Mexico
everywhere, although the sports and home-renovation shows on the TVs don’t inspire Mexican
vibes. Some Latinex videos on those screens would go a long way for ambiance.
We start with nacho chips and guacamole. The sauce tastes
wonderfully rich and deep. The last guac I had, we sat on a patio in Playa del
Carmen, and the camarera made it in front of us. That was one of the best guacs
of my life, and this doesn’t stand up to it, but it’s wonderful for using
Winnipeg ingredients.
I ordered the JC Bowl with Al Pastor. Al Pastor, when traditionally made, comes from a trompo, which is a vertical spit. When I make it, I alternate slabs of pork with slices of pineapple, and baste the entire thing generously before packing it into the smoker for about six hours. When it’s ready, I slice the pork from the spit, and it melts under the knife as it does in your mouth.
This is what I hoped for here, but alas, it’s simply fried,
ground pork with slices of pineapples. It’s good! But it’s not authentic, I’m
sad to say. The vegetables taste fresh and crisp, and the light dressing delicately
complements the meat but I would like to see more meat and a better blending of
pineapples.
The Burrito (we asked for pollo) has an imposing size and
promises to deliver a lot of food. The Pico de Gallo (literally translated as peak
of the cock) tastes fresh and crisp, especially considering that we’re dealing
with winter in Winnipeg vegetables.
The burrito itself has lovely flavour, although the chicken
tastes a bit bland to me, and there isn’t very much of it. The burritos I had
in Mexico typically only come with a tortilla wrapping, spread with refried
beans, then rolled over a meat stuffing. Some Mexicans blend a bit of rice in
it, but here, there’s too much arroz, and the rice ends up being the leading
actor. It has good flavour, but I would like to see the rice as more of an
accent than the star (or not be there at all).
Nothing on the plate comes very spicy. The house hot sauces are a green salsa and a chipotle hot sauce, but neither is very picante. They have a nice flavour, with the green sauce tasting very “green” and the chipotle having a deep, smoky flavour.
Yes, the food here tastes very good but in terms of authenticity? It’s a bit lacking. It’s much better than Tex-Mex crap and parsecs ahead of Taco Hell, and other such chains, but it’s also a long way from Mexico.
Prices here are not light—lunch for two with one glass of wine and a Mexican refresco (soda) comes to $70; the sides add up very quickly.
For continuous updates, please follow me on Facebook @RayYuenRestaurantReview. As usual, thanks for reading and good food to you!
Certified Kansas City Barbecue Society Judge – Badge #97736
Certified Steak Cook-off Association Judge – Badge #7788
Canadian Barbecue Society Member
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