• Promotions

    Dine TO. & Barrio

    We have some good news for you, our beloved guests! Have you heard about Dine TO.? Dine TO is a program promoted by the City of Toronto, sponsored by AMEX and with many great restaurants participating. The idea is to come out with affordable three coursed menus for you to try a pocket version of different cuisine across the city. Of course Barrio enrolled on Dine TO. and we are ready to present a three coursed menu for lunch and dinner, from September 17th to October 3rd. Check the menu below and we hope you enjoy it!

  • Tequila and Spirits

    Arriba, abajo, al centro, adentro!

    The Brief History of Tequila A fermented beverage from the agave plant known as pulque was consumed in pre-Columbian central Mexico before European contact. There are archeological data that backs the origins and importance of agave back to 300 A.D. when antique civilizations revered the plant as a deity named Mayahuel, the goddess of fertility. They used the blue agave plant to produce their ceremonial wine known as Pulque. During the colonization events, the Spanish colonizers ran out of Brandy, they were not used to the strong taste of the ferment native drink, and they discovered that the drinks made from the agave could be distilled, completing the process of producing Tequila.

  • Barrio Team

    El Noroeste Caliente

    He is one of the creative minds behind the drinking menu of Barrio Cerveceria. Ernesto grew up in Monterrey, surrounded by the mountains, the second largest city of Mexico and the capital of the state of Nuevo Leon, known for its traditional Carne Asada, and super hot weather. He moved to St. Antonio, Texas when he was 27 years old, looking for new opportunities and that’s when he started his career in the hospitality industry. With 15 years of experience as a bartender, today he is the Head Bartender at Barrio Cerveceria and an important part of our team.

  • Mexican Cuisine

    The Mexican Peppers

    Peppers are an important and essential part of the Mexican cuisine. It goes beyond the production of Dopamine – which is partially responsible for the joy and happiness embedded in the Mexican people, but it also dates from the pre-Colombian times, when the Aztecs introduced peppers to their community, and discovered that the peppers could have multiple usage, from “spicing up” weapons, using peppers for punishment, exploiting its medicinal properties and jazzing up their diets.