🍽️ Restaurant Review
📍 Quick Facts
• Location: 4015 Market Street SE, Calgary, AB T3M 1M4
• Phone Number: 825-258-5972
• Website: anejo.ca
• Cuisine Type: Mexican / Tequila Bar
Añejo officially opened its doors in Seton this week, and we were pretty excited to snag a reservation on their very first day. We’ve been watching this elevated Mexican restaurant and tequila bar take shape since construction began back in the spring, so getting a table on opening day felt like the perfect way to finally see what all the buzz was about.
Añejo is a hip and happening Mexican restaurant and tequila bar in Calgary, known for serving up fresh, vibrant Mexican fare. It’s also home to Canada’s largest tequila selection, with more than 200 varieties to choose from.
The atmosphere was high-energy from the moment we walked in, with lively music, a bustling dining room and plenty of energy around us. With two daily happy hours, including discounted classic tacos, margaritas and tequila from 3–5 p.m. and again from 10 p.m. until close, we can see how this could easily become a lively late-night spot too.
We were expecting a few hiccups, as everything was brand new. We believe it’s not whether you encounter issues; it’s how those issues are dealt with, especially on opening day.
Parked right in front of the building, easy. Worth mentioning: if you park in the parking lot, you have to register for ‘free parking,’ so ask your server for a QR code to make sure you don’t get a ticket.
We were greeted at the front door by the hostess and shown to our table. We had requested standard seating and asked to be moved to a high top, which would have taken us into the heart of the restaurant, but the high tops were all booked up for opening day… we’ll know for next time.
We were seated, and Anna introduced herself as our server. She was bright, chipper and friendly, and brought us menus and water right away.
She left us to get acquainted with the menu. Our goal was to order a lot of shareable plates; we only live a kilometre away, and with any luck, we’d be back often. So we were interested in learning the menu.
Anna returned and asked if we had any questions about the menu. When she heard that he didn’t drink alcohol, she quickly pointed out the section with non-alcoholic cocktails and recommended a few favourites. We ordered non-alcoholic beer and a cherry lime ‘No-jito’ to go with our water.
We don’t drink alcohol, but we have to admit, the Patron tree sure looked impressive. A flight of mini Patron bottles is brought right to the table, making quite the presentation. It’s another fun little touch that adds to the whole Añejo experience.
We ordered tableside guac; I’d seen pictures online and couldn’t wait to try it. Anna asked if we wanted cilantro, and when she got a mixed response, recommended a little bowl alongside so we could add it to our own taste. Great thinking.
For our mains, we ordered the signature Tortilla Soup with the optional chicken tinga, because, well, it’s chicken, along with the classic tacos. There were six on the menu, so we ordered one of each to try them all. We opted for the softer flour shells instead of corn.
We chatted with other diners while we waited. Jan and Kathy seemed like lovely people, and it was nice to be seated alongside them.
Tableside guacamole arrived, and we loved the show. Anna had no trouble chatting with us as she mixed her Mexican concoction. No awkwardness here; she was relaxed and poised. That says a lot for opening day.
We did have to ask for side plates and cutlery, but we definitely attribute that to opening-day issues. They were quick to bring them when requested.
We dug into the guacamole and thought it was lovely but needed a little extra acid for our taste. Because it’s prepared directly at your table, you get to customize the spice and seasoning level to your liking. Anna quickly got us a small dish of lime juice so we could add our own as needed. The extra acid did the deed, and we loved the guac. Creamy, fresh, with the right amounts of garlic, onion and jalapeño.
The restaurant cuts and deep-fries its corn tortilla chips fresh daily. They’re a nice touch.
Soup and tacos arrived at the same time. I’m assuming they thought they were separate meals, one for each of us, and didn’t know we were sharing.
Good to note for our next adventure.
Both dishes came with lime slices, and we were encouraged to add the acid for brightness. We wouldn’t have it any other way 😉
The soup was a rich, savoury tomato broth topped with fresh avocado, crispy tostada squares, and chilli oil. There was a little heat, along with savoury garlic and onion notes. Chicken tinga was a nice addition, transforming it from a light appetizer into a rich, deeply satisfying dish.
Both the chilli oil (smoked peppers?) and chicken added an earthy, charred smokiness to the soup. Very good.
We’re listing tacos in order from our least favourite to our top choice.
Pork Chorizo: Bold, punchy and highly seasoned, with crumbled pork chorizo and plenty of flavour. This was a good taco; it was tender and seasoned well. We’re just not fans of chorizo. As far as chorizo goes, it was one of the better I’ve tried.
Vegetable Pozole: Savoury and earthy, packed with warm, smoky Mexican spices and a mild, slow-braised chilli undertone. Green cabbage gave it a crunchy bite. It was a little too tomato-and-chilli-forward for my taste. I was missing the meat. Tasty but not my cuppa.
Vegetable Pozole: The mushrooms themselves have a remarkably meaty, soft and juicy texture from being slow-braised, almost mimicking the mouthfeel of slow-cooked, shredded meat. Red cabbage and pumpkin seeds brought texture. Rich and earthy.
Chicken Tinga: Shredded chicken in a rich adobo sauce, with shredded red cabbage and jalapeños adding crunch. There was a smoky, sweet heat to it.
I’m surprised that chicken is in the middle of the pack; it’s usually my fave and go-to. It wasn’t that the chicken was not good, ’cause it was. It was more that the next two were really awesome. Worth mentioning that I did have to break the chicken apart in my taco; there was one clump when it should have been all shredded throughout.
Crispy Fish: White fish in a crispy, golden-fried batter. The fish stays neutral, providing a backdrop for the topping. The sauce was creamy and rich, with a slightly smoky, tangy aioli. The fish was delicate and flaky.
Braised Beef: Incredibly tender meat with sharp, tangy garnishes. Bang on barbacoa style with a quickle; pickled red onions and jalapeño brightened things up and provided freshness. Top marks!
To top off an already amazing experience, just when we were getting ready to order dessert, the chef appeared and surprised us with a complimentary order of their churros with dulce de leche.
They were easily the best churros we have ever eaten—offering the perfect balance of a crispy exterior and a soft, pillowy interior. The rich dulce de leche sauce absolutely elevated them to the next level.
The combination hit that culinary sweet spot for us, with the crisp, airy churro balanced by the rich, cooked-milk warmth of the dulce de leche. There was almost a milk-and-cookies quality to it that made the whole thing especially memorable. These churros stood out enough to earn a Calgary Uncovered Worth Uncovering designation.
Añejo really understands the little things that make great service memorable. The chef surprising us with the churros was such a thoughtful way to cap off our evening. It was completely unexpected, and that kind of gesture goes a long way.
Especially considering this was their opening day, the food was excellent, and the service was top-notch and attentive. Añejo is a great addition to the growing food scene in the Deep Southeast, and with the food, atmosphere and service all hitting the mark, it’s definitely a spot we’ll be returning to.
📊 Scorecard
🍴 FOOD — 4.5 / 5
✨ EXPERIENCE — 4.5 / 5
Average of Service & Hospitality, Atmosphere & Vibe, and Value for Money.
- Service & Hospitality — 5 / 5
- Atmosphere & Vibe — 4.5 / 5
- Value for Money — 4.5 / 5
That gives an Experience average of 4.5/5.
