Come celebrate Mexican Independence Day (Sept. 16) with Paola Solorzano and Adriana Rubio from Santo Pecado Mexican Catering as they prepare this holiday’s most famous dish: Chiles en Nogada
Crafted by the Santa Monica nuns way back in mid 18th century, this dish evokes the patriotic fervor of Mexicans for many reasons; it is said that Chiles en Nogada were created to honour Agustín de Iturbide, war hero responsible for the signing of the treaty that granted Mexico its independence from Spain, and to reflect the colours of the recently unveiled Mexican flag (green, white, and red)
Aside from the historic significance of this dish, the extravagant combination of flavours and textures will make for a unique and unforgettable culinary experience.
Cream of Mexican Calabacitas
Mexican squash soup, serveded with sour cream, and bacon (optional) tomato sofrito
Chile en Nogada
Charred Poblano pepper stuffed with shredded beef, dried and fresh fruits, pecans, pine nuts, and spices, topped with cashew sherry sauce, and garnished with pomegranate seeds.
#Vegetarian alternative: quinoa stuffing
Mexican egg nog panna cota
A delicious fermented pineapple & orange beverage sweetened with raw sugar
Prix Fixe menu:
Soup + Main + Dessert + Drink
#Vegetarian & #GF options available
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.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.