Conejo Negro
Where? Conejo Negro (Little Italy, Toronto, Ontario, Canada) Map Menu
When? Thursday October 2, 2025
Who? My parents
Food Style? Caribbean, Creole and Latin American
Conejo Negro (thanks to Duolingo, I know that this means Black Rabbit) is new to the neighbourhood at Ossington and College, but it's certainly made its mark with the Michelin guide, earning a Bib Gourmand in 2024 for exceptional food at a moderate price. Though the interior is small, the after-work crowd is beginning to stream in for drinks and food, and they have a backyard patio which is popular in summer. It's very much one of those trendy places with a great vibe, and given the interesting fusion of Caribbean, Creole and Latin American cuisines, none of which are readily available in New Zealand, I'm keen to showcase the best of Toronto's multiculturalism to my parents.
Appetiser
Firecracker Shrimp: fried shrimp, firecracker sauce
Great flavour, spicy and very appetizing. My parents make sure that there is no sauce leftover, and it's clear that I've definitely picked up some foodie habits from them.
Side #1
Collards and hocks: braised Southern greens, smoked ham hocks, carrots, peppers, onions, pepper sauce
I'm usually not a fan of collard greens, but I'm quite impressed by how well it pairs with the lovely smokiness and char on the ham hocks.
Side #2
Grilled okra: spice grilled okra, garlic and lime crema, chili oil
Really strong flavours with some great heat in there. That crema balances the dish perfectly by reducing the intensity of the chili.
Mains #1
Caribbean style braised beef: collards, cheddar grits, pepper sauce
Lovely and soft, but perhaps lacking a little seasoning in the meat itself. Once you eat it with the sauce though, bam - it’s excellent. We ordered some pumpkin rice to help soak up that delicious sauce. The grits are rich and have an intense cheesy flavour, and they're very filling.
Mains #2
Fried chicken: chicken thigh, smoked hot honey, house pickled veg
Wonderfully crispy on the outside and juicy on the inside with a nice honey hint. Love the acidity of the pickled vegetables to take that oily, fried edge off, but the jalapeños are very spicy and now I’m sweating a bit. We've taken our time getting through all the pickles and the wait staff have attempted to clear the table three times with the pickles still on the plate, a huge faux pas in our opinion. We paid for those pickles and as Asians we are going to eat them.
My parents can’t decide which dessert to get because they’re both so good so we end up getting both. ¿Por que no los dos?
Dessert #1
Tres leches: dulce de leche, toasted coconut
It’s so delicious and moist, my parents have never tried a cake like this and I was afraid that it would be too sweet. But the toasted coconut has that beautiful crunch and saltiness, adding complexity to the cake. It’s such a classic Latin American dessert and here it's executed perfectly.
Dessert #2
Sticky banana rum cake: rum caramel sauce, vanilla ice cream, pralines
Very reminiscent of New Orleans' most famous dessert, the bananas foster, where the bananas are cooked and then flambéd with rum. Love that they've thrown in some pralines as well, which is another very New Orleans element. The rum is strong and evident, and my father gives his approval. The pralines are a bit too sweet but add a wonderful crunch to the moist cake and ice cream.
My parents have thoroughly enjoyed the meal, and I'm glad they've had the chance to try out these kinds of cuisine. It's truly an interesting blend of flavours and we're lucky that they're so easy to find in Toronto.
Posted by Jeremy at 7:56pm on Thursday October 23, 2025 :: 0 comments :: 