Join Chef Erika Araujo for a menu that will transport you to Mexico — from street food favourites from the streets of Mexico City to the rich and complex sauces of Oaxaca, these classic recipes showcase the flavours and textures of authentic Mexican cuisine.
Tlacoyos are an oval-shaped pre-Hispanic Mexican dish also made from corn masa. Somewhat torpedo-shaped, they are fatter than tortillas and often stuffed with cooked ground beans, cheese or other ingredients before being fried or griddled. These tlacoyos will be served with crema & crumbled cheese (optional), nopales (cactus) salad, and homemade salsa. #vegetarian/#vegan
Mole Verde $14
In addition to the well-known, chocolate-infused mole sauce from Oaxaca, there are many other kinds of equally delicious but less common mole dishes such as mole verde, (green mole) which gets its colour from a combination of green ingredients like pumpkin seeds, green tomatillos, green poblano chiles, green onion, radish leaves, cilantro, chard, parsley, and epazote. The result is a rich, thick, deeply flavoured and complex sauce that enrobes tender cubes of pork; served with rice, beans and fresh tortillas.
Also available #vegetarian/#vegan with a mix of vegetables such as chayote, calabacita (Mexican zucchini), and cauliflower.
Agua de Jamaica $2
Refreshing & tangy cold tea made from Hibiscus flowers
Torta Tres Leches $6
A classic Mexican dessert: rich golden sponge cake soaked with sweetened milk, topped with whipped cream and drizzled with dulce de leche milk caramel.
Prix Fixe Menu $26
Tlacoyos + Mole Verde + Agua + Tres Leches
Erika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated 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.
Every Wednesday 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.