Sarah Weinberger and Rob Day are home chefs, farmers and furniture makers. We love to cook, create and share our love of food with our friends. We are excited for our debut appearance at the Dep, showcasing two recipes that Sarah learned during her time living in Xalapa, Mexico.
Tinga is a classic juicy and smoky taco filling of shredded chicken in a tomato and chili chipotle sauce. Flor de Jamaica (Hibiscus Flower) is traditionally used for the refreshing drink Agua de Jamaica (also known as Sorrel in Jamaica), but Sarah discovered that the flowers are also delicious sauteed with caramelized onions and wrapped in a warm tortilla. Come and share this meal with us!
Your choice: Chicken tinga with chipotle sour cream and burnt salsa, and/or Flor de Jamaica with zucchini slaw in a corn tortilla, served with black beans with epazote, and arroz verde (cilantro rice).
3 tacos with sides for $12
(Veg’n-friendly and gluten-free)