It only takes a short drive along 14th Avenue NE in Calgary, a maze of industrial supplies and unassuming office buildings, to stumble upon Chile N Mango: one of Calgary’s newest culinary endeavours that brings a new world of flavours (along with a generous helping of spice) to the city’s restaurant scene.
Chile N Mango has set up shop inside of SunnyCider Bar and Kitchen, enlivening the taproom with the bright colours and culinary traditions of a neighbourhood Cantina.
From the moment you walk through the doors, you will be treated to a celebration of Mexican culture, with rows of decorative paper flags (papel picado) hung from the ceiling and banners fastened to the windows that welcome you in big, bold colours. Even before tasting the food, it’s clear to see the passion emanating from the husband-and-wife team who founded Chile N Mango.
Elizabeth, the “Chile” in Chile N Mango, views cooking as a medium to connect with people while keeping tradition alive. She specializes in passing down family recipes, brimming with bold and vibrant flavours, with a personal “spark” that makes every dish her own.
Marc, the “Mango,” balances Elizabeth’s spice with just a hint of sweetness. With Elizabeth’s roots in authentic Mexican cooking and Marc’s natural hospitality, they have created a restaurant that feels less like a commercial establishment and more like an extension of their home.
Recently, Chile N Mango hosted a “Flight Night” – a specially curated menu of tacos and margarita flights – to showcase the sheer range of their menu and the vibrant, spice-forward flavours that come along with every dish.
We were first served baskets of tortilla chips, which came with generous bowlfuls of pico de gallo and guacamole, each brimming with crisp acidity and bright flavours, while jalapeño added a nice kick of heat. Next came the margarita flights: four mini bowl-shaped glasses each containing a unique twist on the classic tequila-based cocktail.
The third course, the standout dish of the evening, was a flight of three tacos served on soft and warm corn tortillas and topped with cilantro and pico de gallo.
The first variation was filled with slow-cooked beef, grilled until light and crispy. The second had pork, seasoned with citrus and spices. Rounding out the trio was a Birria taco, pre-folded and grilled and filled with beef, chiles, and spices.
Pescatarians were served shrimp tacos with a zesty, citrus-forward seasoning and a perfect dash of spice. The regular dine-in menu also offers up a great deal of other protein alternatives and vegetarian options.
There was some debate flying around the table regarding which taco was the favourite (according to some, the Birria was the obvious showstopper), but one clear consensus was that Chile N Mango’s recipe stands toe-to-toe with some of the biggest heavy hitters when it comes to Calgary’s best tacos.
For the final course, we were treated to the full dessert spread: a delicate Tres Leches, crispy Churros, and a rich, silky-smooth Flan. It was an apt conclusion to an evening that successfully showcased the vibrant and refreshing flavours of Mexico’s culinary tradition. Clearly at Chile N
Mango, the passion is high, and the love that Elizabeth and Marc share for their craft makes itself readily apparent in their cooking.
Alongside their dine-in menu, Chile N Mango offers event catering and a “Fiesta Pack,” a party-size tray that can be delivered anywhere in Calgary’s city limits. It includes your choice of 10 burritos or 30 tacos and a wide selection of sides, salsas, and proteins. It can serve 8-10 people, which might just be the perfect size for a backyard get-together as the city looks forward to sunnier days.
Chile N Mango is now open from Tuesday to Saturday in the SunnyCider taproom, only minutes away from Marlborough Mall and Franklin Station.
