At Cacao, Alvarez highlights flavours from places beyond his home country, including Ecuador, Colombia, Brazil, and Mexico, ingredients such as various types of Latin American maize, guava, plantain, leche de tigre, pipian verde, and all sorts of chilies. What makes his approach unique is that he incorporates them into distinctly Canadian items like bison, elk, and B.C. seafood.
— Gail Johnson, The Georgia Straight