Family gatherings in Mexico are cherished occasions, an opportunity for bonding over a nicely prepared meal. Chef Paola Solorzano offers us a wonderful opportunity to share a bit that experience with you.
This special dinner will feature several unique and authentic Mexican regional specialities including mixiotes, a pre-Hispanic dish from the Mexican basin area around Puebla and Tlaxcala, a dish typically reserved for special occasions such as a Sunday dinner at Abuela’s.
Mixiote is a Nuahuatl-derived word that refers both to a thin membrane peeled off the huge, spiky leaves of the maguey (agave) plant, and to the traditional dishes prepared by wrapping meat in this parchment and cooking it.
Sopa de Fideo
Thin rice vermicelli noodles are cooked in a rich tomato broth garnished with fresh Mexican oregano and queso fresco.
Your choice of chicken, rabbit, or portobello mushroom and chayote squash cooked wrapped in parchment, where it slowly braises in a guajillo pepper sauce and the unique flavour of maguey leaves, and garnished with fresh nopal (the paddles of the prickly pear cactus) and purple potato. Served alongside refried black beans, arroz verde cooked with poblano pepper, cilantro and parsley, and Paola’s homemade corn tortillas.
Paola makes her rompope (a Mexican rum-spiked eggnog) from scratch, following the nuns’ original recipe from the XVII century, and then turn it into a flan! As decadent as it sounds.
The meal will be served with a some refreshing aguas frescas: horchata, a rice-based drink spiced with cinnamon and vanilla, and Agua de Jamaica, a pink hibiscus flower iced tea.
B.Y.O.B. — no corkage fee
NOTE: please specify rabbit, chicken or vegetarian in the “Order Notes” field at the checkout.
Born and raised in Mexico, Chef Paola Solorzano comes from a large family of abuelas (grandmothers), sisters, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes, stories and secrets that invariably end in flavourful feasts.
With her broad knowledge of Mexican ingredients and flavours, and Culinary Management and Nutrition certificates from George Brown College under her belt, Paola co-founded Santo Pecado, a successful new catering company specializing in authentic traditional Mexican dishes.
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