Que Pasa Mexican Foods

[UPDATE November 2002] Que Pasa has moved to Richmond. Their new address is 12031 No.5 Road Richmond, 604 241 5781

Most Vancouverites are familiar with Que Pasa chips, salsa and prepared dishes like burritos available in local grocery stores. At the Que Pasa store, there is a much wider range of deli products.

Kim Chau Vietnamese Deli

Kim Chau has a great assortment of deli delights that you won't find in other deli's.

One of the main features is Kim Chau's selection of Vietnamese sandwiches. These subs marry French influenced crusty rolls with Vietnamese fillings like assorted deli meats, pate, meatballs and shredded tofu, and lightly pickled vegetables. They're a real steal for under $3!

You can also buy the deli meats, fish and meatballs and other ready to cook deli ingredients and condiments to cook up your own Vietnamese delicacies.

VanEats Launches June 11, 2000

Welcome to VanEats!

VanEats is our guide to dining and cooking in Vancouver.

Our mission: to share our love of food and our Vancouver food discoveries.

Thanks for checking our web site out!

...Roland Tanglao and Barb Wong


Barb's Fave Restaurants June 2000

It's very difficult to try to narrow down my favourite eateries. There are so many fabulous restaurants in Vancouver, that I've got a favourite in almost every category, price range and style of dining. Here are a few of my current fave spots. As a foodie's palate is fickle, these are subject to change at any time!


November 2003 UPDATE: Check out our 2003 Diva update.

East Van Farmers' Market 2000 Open

The East Vancouver Farmers' Market is in full swing again.

Pasta with Tomatoes and Arugula

2 cloves garlic, minced
1 Tbsp. olive oil
4 roma tomatoes, chopped
1/2 tsp. anchovy paste
2 cups arugula, coarsely chopped
Salt, pepper
1 1/2 cups dried pasta, such as penne

Saute garlic in olive oil until fragrant. Add tomatoes and simmer until tomatoes break down, but sauce is still chunky. Season with salt and pepper.
Meanwhile, cook penne in boiling water until al dente.
Drain pasta and toss with tomato sauce and arugula.

Makes 2 main servings or 4 first course servings

Tuscan White Bean Salad

1 19 oz./542 mL can white kidney beans
1 cup asparagus, cut in 1" pieces
1 roma tomato, seeded and diced
1/2 large red pepper, diced
1 Tbsp. fresh rosemary, chopped
1 large clove garlic, minced
2 Tbsp. extra virgin olive oil
Salt, pepper
1 cup arugula

Drain and rinse beans. Blanch asparagus briefly.
Toss together all ingredients except arugula. Season with salt and pepper.
Cover and refrigerate at least 3 hours, preferably overnight.
Just before serving, toss with arugula.

Serves 4 to 6 as a side salad


7 cloves garlic crushed
7 tablespoons red wine vinegar
7 tablespoons soy sauce
1/2 pound pork cut into bite size chunks

Combine all ingredients and marinate in fridge for as long as you wish. The longer the better.

Bring to a boil and simmer on low until pork is done (usually about 10 minutes).

You can use chicken or a mixture of chicken and pork instead. You can also vary the amount of sauce depending on how saucy you like it.

The trick is to keep the 1 part vinegar, 1 part soy sauce, 1 part garlic ratio.


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