What’s the perfect way to enjoy the summer heat? Sipping delicious cocktails and indulging in scrumptious tacos and tostadas on a sun-drenched patio would be the optimal way to do it.

We discovered Ophelia this past week, a new Mexican restaurant in the heart of Vancouver’s Olympic Village serving up authentic Latin American cuisine in a dining environment filled with captivating murals and artwork.

*Captivating mural by Mexican Visual Artist Saicker*

THE INTERIORS

Ophelia's immersive interior reveals a colourful, candle-lit dining room adorned with hand-painted Alebrijesare, decorative Mexican folk-art wooden sculptures that depict whimsical and mystical creatures. The centerpiece of the dining space is the awe-inspiring floor-to-ceiling mural of Ophelia painted by renowned Mexican visual artist Saicker (César Alegría).

*Vibrant potted plants and melted candles at the entrance nook*

*The walls are covered in distinctive artwork, murals and patterns reminiscent of Mexican’s vibrant culture*

THE TEAM

Ophelia is the latest venture from business partners behind The Flying Pig restaurant group (with locations in Yaletown, Gastown, Olympic Village, and Victoria) and Yaletown's WildTale. Executive Chef Francisco Higareda will helm the kitchen at Ophelia, a restaurant that pays homage in name and in spirit to Higareda's Spanish-born mother, who inspired his passion for cooking and a lifelong love of food.

Originally hailing from Veracruz, Mexico, Higareda trained at culinary schools in Mexico City and Buenos Aires before relocating to Europe to work on the line in Michelin-star restaurants in Spain and France. He went on to open two restaurants in Chihuahua, Mexico, and then came to Vancouver in 2016 to join the team at The Flying Pig and WildTale.

*The right way to start a meal with tostados paired with delicious cocktails*

THE FOOD

The chef-driven dinner menu features a tantalizing array of authentic Mexican appetizers, entrees, tacos and sides. Drawing on his Latin American roots, Higareda's menu includes house-made specialty dishes such as Sopa de Tortilla, Pulpo en Mole Blanco (corn-crusted octopus with chorizo and white mole), Enchiladas Grantinadas with braised chicken, and Costilla de Cerdo (roasted pork chop with chicharron cheddar mashed potatoes and pipian verde sauce).

Hand-crafted citrus-forward libations by Beverage Manager Tim Cole are the perfect complement to Higareda's cuisine, unique mezcal and tequila tasting flights allow guests to sample premium spirits from south-of-the-border, and housemade margaritas are offered in a variety of signature flavours.

*Aztec Old Fashioned with Gran Centenario Añejo, Chocolate y Mole Bitters Piloncillo, Dark Chocolate*

*Santa Muerte Sour with Montelobos Mezcal, Squid Ink Tincture, Lemon Agave, Egg White*

We recommend grabbing a seat on the patio to savour the unique cocktail offerings, and be aware that these cocktails have 2oz of alcohol in them so they pack an extra kick. Since the day when we visited landed on one of the hottest days in Vancouver, we appreciated that the staff suggested for us to start our meal with Tuna Tostadas, which offered a refreshing break from the heat with sliced Ahi Tuna, Chipotle Aioli, burnt salsa and avocado purée. The tostadas are piled high with ahi tuna cubes, ensuring each bite is a flavourful blend of all the flavourful ingredients.

The vegan tacos are bursting with flavour with Guajillo marinated Portobello Mushroom, cilantro, and onion with spicy almond sauce. Bite into the juicy portobello mushrooms and experience the lovely medley of crispy onions and spices meshing with the mushrooms. Who knew vegan could taste so good?

*Vegan Tacos on corn tortillla with guajillo marinated portobello mushrooms*

If you are looking for something a little more filling, the Taco de Arracherra y Bone Marrow (Bone Marrow Tacos) topped with grilled skirt steak, cheddar cheese, cilantro, serrano aioli and roasted bone marrow is an indulgent option. The cheddar cheese is melted onto the flour tortilla, and you can scrap off the bone marrow onto each of the 3 tacos to add extra texture and flavour; if you prefer to eat the bone marrow by itself to indulge in its full flavour we wouldn’t judge!

Asides from appetizers and a long list of taco options, the menu also features a range of meat and seafood dinner entrées perfect for those visiting for dinner. One of their signature dishes that is a favourite of many patrons is the Pulpo en Mole Blanco, corn crusted octopus with chorizo to add a spicy kick to each bite, and cilantro rice to balance out the flavourful octopus. The team shared that the octopus gets its extremely tender texture from being sous vide for close to 5 hours before being flash fried prior to serving. How tender is the octopus? It literally cuts with a fork!

*One of Ophelia’s signature Mexican dishes - Pulpo en Mole Blanco*

If you still have room remaining for dessert following our appetizers, tacos and entrées recommendations, check to see if they have the Pastel de Tres Leches on the dessert menu for the day, because this decadent sponge cake soaked in three kinds of milk (aka three-milk cake) topped with tangy berries and and whipped cream is a must-try, especially for those who love sweets.

Ophelia offers a refreshing dining spot for those seeking out a sunny patio to enjoy happy hour, or a vibrant, art-filled dining space for those where they can settle in to explore the variety of items on the menu. Ophelia is now open Tuesday to Thursday from 4 to 11 p.m. and Friday to Saturday from 4 p.m. to midnight.