Nothing says summer quite like tacos and tequila, and Whistler has a new haunt to lounge away an evening while enjoying both.
Radiante Taqueria Terrace is now open at the Fairmont Chateau Whistler, bringing the warmth of Mexican cuisine to the base of Blackcomb Mountain. Nestled in a garden patio, guests can walk in and melt into comfortable, well-shaded seats.
The offering officially launched June 27 and is a pop-up inspired by the Fairmont’s chef, Alejandro Verdi. Verdi grew up in the Mayan Riviera and apprenticed with his grandparents before going on to become an expert French and Italian chef, merging cultural styles while staying rooted in family tradition.
“It’s an honour to be able to represent Mexican cuisine at the Fairmont, and I feel proud to be able to teach young cooks my culture though food,” Verdi said about the launch.
The food and drink menu are thoughtfully designed, with eight “fiesta bites” to choose from.
Small plates with vibrant patterns are cooked al-fresco, fitting with the relaxed and approachable atmosphere of the pop-up.
Sikil p’ak, or seed salsa with house-made tortilla chips, is served for each guest to start. The salsa is a traditional offering that varies in flavour and presentation depending on the region. It’s thick like hummus—and that’s where the comparison ends. The flavour is indescribably delicious, and the house-made tortilla chips have the perfect ratio of crunch and salt, with notes of citrus from the salsa leaving you feeling refreshed.
Verdi said sikil p’ak comes from Yucatán Peninsula and is Mayan for seed and tomato, the main ingredients for the ancient recipe.
“My recipe is very simple: Roma tomatoes, onions, garlic, pumpkin seeds, lime juice (freshly squeezed), habanero chili and cilantro. Roasted and blend it to a fine paste,” he said.
Verdi chose sikil p’ak for its simplicity and flavour that pairs well as a summer dish.
“[It’s] one of my favourite botanas (snacks) to eat when I’m back home,” he said.
For my taste test, I tried the sinaloa shrimp taco, ceviche, street corn and pasilla braised short rib taco.
While all these bites were delightful, the street corn shone. Perhaps it’s my penchant for maize, but more likely, it’s the incredible mixture of queso fresco, lime, piquin chile and sour cream. The rich, creamy flavour merged with notes of citrus and a hint of heat on the lightly flame kissed cob. Garnished with delicate purple flowers resting gently on creamy sauce flowing over the vibrant yellow profile, it’s the sort of delight which has your mouth watering just thinking or writing about it.
For beverages, I tried the palomaloma and the glacier margarita.
The former comes in a glass beehive cup and a glass straw. As delightful as the vitric was, it was the flavour I found most impressive, quenching away the summer heat with the grapefruit and lime balanced with the sweetness of agave and the salty spice of gochujang syrup.
The glacier margarita surprised me when my server dropped it off—the beverage looks more like a martini than a margarita, but the flavour was on point.
Bar manager for Radiante, Nick Humphreys, explained the drink menu exclusively features Don Julio and Corona through direct partnership.
“We partner with Don Julio because we think that it's a fantastic tequila and all of the product that they do are awesome,” he said.
While there are great cocktails to order, guests can build their own margaritas, too, with options for tequila, flavour, the rim, blended or on the rocks.
Featuring ceviche and tacos, coronas and cocktails, the patio glows from 4 to 10 p.m., making the whole evening feel like magic hour.
It’s sure to be a place Whistlerites will savour all summer.
Read more at chateau-whistler.com/dine/radiante-taqueria-terrace.
