Description
by Iván Wadgymar
Sopa de Lentejas y Papa
Organic red lentils and heirloom, red-skinned, yellow-fleshed Mozart potatoes from Iván’s farm in Schomberg are the stars, supported by onion, garlic, cumin and pepper in this hearty, warming soup.
Tamales de Mole (2) (Chicken)
Maizal’s artisanal yellow corn, stuffed with seasoned chicken (from Fresh Farms Poultry Co-op in Harriston), wrapped in corn husks and steamed, then dressed with a complex, homemade mole sauce made from an assortment of chiles, garlic, cacao, sesame, almonds, nuts, cinnamon, and cloves. Served with a side of guacamole and homemade totopos.
–or–
Tlacoyos de Maíz Azul Rellenos de Frijol (2) (Vegetarian)
Tlacoyos are thick, pointed ovals of griddled organic blue corn masa, stuffed with organic black turtle beans (from Samsara Fields in Norfolk County), topped with grilled nopales cactus, salsa and cotija cheese, served with a side of guacamole and homemade totopos.
Arroz con Leche
Creamy Mexican-style rice pudding, with milk, organic rice, cinnamon, raisins, and cacao nibs.
