Catch a sneak peek of the Sonora-style chimichangas that Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering will be serving at the Panamerican Food Festival on August 9 and 10 at Daniels Spectrum.
Chimichangas are typical of Northern Mexico, where flour tortillas are more popular than their corn counterparts. Filled with refried beans, shredded pork or chicken, they are usually folded into a neat square and pan fried. There are a variety of toppings, ranging from simple like iceberg lettuce, sour cream and salsa, to the extravagant, like pickled pork skins.
Crispy chimichanga filled with chicken or pork in adobo, with melted cheddar, topped with sour cream, and a tangy coleslaw
Crispy vegetarian chimichanga filled with smoky poblano pepper, potato, chayote squash and melted cheddar, topped with sour cream and kale coleslaw
Served with arroz mexicana
Add Roasted Tomato Guacamole and tortilla chips $4
Dessert: Flan Napolitano with dulce de leche $4
Drinks (Aguas Frescas)
Pineapple and orange with currants
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 joined forces with Adriana Rubio to found Santo Pecado Mexican Catering, a successful new catering company specializing in authentic traditional Mexican dishes.