How a Pandemic Cooking Project Became a Pop-up, and Then a Permanent, Albeit Hidden, Restaurant Counter – MONTREALINABOX

After operating as a pop-up out of Old Montreal restaurant Bocata this summer, Chilean empanada and sandwich counter Super Loco now has a permanent, though inconspicuous, locale in the Mile End.

The project was born in the early months of the pandemic, when Bocata chef Nicolas Salinas began experimenting with baking Chilean bread and empanadas in his home kitchen. “It was his passion project,” co-owner Roberto Porres says.

“He started doing it just for himself and posting about it on Instagram and then he kind of just started providing them for his friends and family. People would be like ‘Can I get six of those for tomorrow?’ It was very organic, and at a certain point he said, ‘People are really liking this, so why don’t we do it at Bocata?”

Chef Nicola SalinasSuper Loco/Supplied

But as summer came to a close, and with it the prospect of foot traffic in Old Montreal (which already was suffering from a lack of tourism and dip in office workers), the team decided to make a permanent relocation to the more residential…


How a Pandemic Cooking Project Became a Pop-up, and Then a Permanent, Albeit Hidden, Restaurant Counter – MONTREALINABOX – Source

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