Description
by Erika Araujo
Sopa de Fideos
A classic Mexican comfort food; thin, short vermicelli noodles, often lightly toasted, are cooked in a light, tomato-infused broth.
Chiles en Nogada
Sometimes referred to as the “national dish” of Mexico, it is often served to commemorate Mexican Independence Day. Whole Poblano peppers are carefully roasted, skinned and de-seeded before being stuffed with picadillo, a mixture of ground beef, onions spices, and dried fruit. It is then covered in a rich, creamy white walnut-based sauce, and finished with a garnish of pomegranate seeds and parsley, giving it the red, green and white colours of the Mexican flag. Served with fresh corn tortillas and Mexican-style rice.
Also available #vegetarian, with a spiced BeyondMeat™ filling
Pastel De Elote
This delicately sweet, buttery corn cake is made with a combination of masa & rice flour, making it completely gluten-free. Baked in individual corn husk wrappers, they are a lovely embodiment of Mexico’s great gift of corn to the world.
