It's so much cheaper than Toronto. I left with tulips, sourdough rye bread, tortillas, and some Mexican chorizo. That's what led us to tacos on Saturday.
2 Chorizo sausages, casings removed
3/4 Cup of mushrooms, sliced
Half an onion, sliced
Half a red bell pepper, sliced
1 Yukon gold potato, shredded
For the garnish:
Cook the chorizo on medium-high heat breaking up with a spoon, about 5 minutes. Toss in onion and mushroom and continue to cook for about 8 minutes, stirring occasionally. Add the potato and cook for another 5 minutes. Serve with tortillas and your favourite toppings.