Pre-order online until TUE Aug 17, 10pm
Pick up on THU Aug 19, 6-7pm at The Bentway
Mexican culture has a profoundly long history, with settlements reaching back to 10,000 BCE, and a pre-Hispanic agricultural legacy contemporaneous with ancient Egyptians. This rich and ancient tradition, combined with centuries of Spanish colonial influence, has evolved into the full glory of contemporary Mexican cuisine. Tonight Chef Erika Araujo of Ixiim prepares a selection of classic Mexican dishes from Puebla, Veracruz and Mexico City, a colourful and flavourful picnic perfect for a warm summer night.
Empanadas de Atun
Savoury baked or fried turnovers can be found nearly anywhere Spanish culture has had an influence. There countless regional variations throughout Latin America, and these Mexican ones are made with tuna.
Tinga & Salpicon Tostadas
Tostadas are the crunchy, open-face cousins of tacos; crispy fried corn tortillas layered with flavourful spreads, savoury proteins and colourful garnishes for a perfect bocadillo (little snack/mouthful). Tonight’s DIY kits come with all the fixings: crunchy corn tostadas, refried beans, guacamole, pico de gallo, crumbled cotija cheese, crema, all ready to be topped with Chicken Tinga (a classic recipe from Puebla; shredded chicken in a spicy sauce of tomatoes, onions and smoky chipotle en adobo) and Beef Salpicon (a cool salad of shedded beef, lettuce, tomato, radish, onion, cucumber tossed with olive oil and oregano).
Also available vegetarian: with Jamaica Tinga (hibiscus flower) and Cauliflower Salpicon
A classic Mexican comfort food dessert and home-cooking staple, this creamy, caramel-y egg custard gets an update with coconut milk base and touch of Mexican vanilla.
Contains dairy, wheat
Chicken, Vegetarian or 1/2+1/2
Mexican Picnic for 2 $59 • for 4 $109 • for 6 $159
⬇️ ORDER BELOW ⬇️
Pay It Forward
At check out, you will be given the opportunity to either contribute towards a supplemental Pay It Forward meal. For every Pay It Forward meal purchased, The Depanneur and The Bentway will work together to provide a second meal to double the impact of your generosity. All Pay it Forward funds will be used to create fresh meals for the The Fort York-Spadina Community Care Program; @spafycc
Erika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she emigrated to Canada. She completed the Culinary program at Humber College, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim, at workshops and culinary events like TacoFest, Soupalicious and the PanAm Games.