Note: Cookie Martinez is away this week, so Paula Solorzano will be hosting tonight; Cookie will be back next Thursday with her Colombian Ajiaco.

Part of the busy life of Mexicans living and working in cities, is the comida corrida, an always-changing, prix-fixe daily special late lunch or early dinner served at countless small family restaurants known as fondas. Open for la hora de la comida, a kind of culinary happy hour when colleagues, clients, and vendors can take a break, catch up, share great food, and still conduct business a bit of business here & there.

Tonight, Paola Solorzano from Santo Pecado Mexican Catering turns The Dep into a little fonda for a comida corrida of her own with a selection of Mexico City favourites.

—–
Comida Corrida
Soup -or- Guacamole + 4 Tacos + Rice & Beans + Churros
$20
—–

Sopa de Fideos – Rice vermicelli noodles in tomato broth, served with queso fresco $4
(#vegetarian, #GF)
-or-
Guacamole and corn chips $4
(#vegan #GF)

Taco Quartet – mix and match (4)
–
Beef barbacoa, slowly braised beef loin in traditional guajillo sauce and Mexican spices, served with finely diced onion, morita salsa, and pickled cactus
–
Pork carnitas, pork shoulder cooked in its own fat, served with cilantro, onion, salsa verde, and a splash of lime juice
–
Chicken tinga, pulled chicken breast in tomato chipotle broth, and caramleized onion, served with crema Mexicana, and queso fresco
–
“Al Pastor” mushrooms, seasoned with a combination of pasilla, and guajillo peppers, served with finely diced onion, cilantro, and marinated pineapple. (#vegan)
–
$12 for 4 tacos
#GF

Rice a la Mexicana $2
Skinny charro beans $2
(#vegan, #GF)

Churros! Served with dulce de leche $4

Auga Fresca – Tamarind or Jamaica (Hibiscus) $2

—–
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.
http://santopecadoto.com/

—–
Each month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.