Bolivian food, like many in South America, combines indigenous ingredients with elements of Spanish cuisine and diverse influences from generations of immigrants from around the world. Staples like corn, potatoes, quinoa and plantains feature prominently. Alejandra Cadario shares some of her family favourites with you tonight!
Masaco de Platano $6
A traditional Bolivian dish of mashed fried plantains (or sometimes yucca) mixed and/or topped with cheese. A popular “tea time” snack; a little sweet & a little salty
Pique Macho $14
A spicy mountain of Bolivian flavours. Fried potatoes are topped with spicy beef seasoned with “locoto”, the Bolivian hot pepper, then topped with tomatoes, green peppers, onion, and hard boiled eggs and a sprinkle of cheese!
Like a kind of risotto, this vegetarian version of majadito is made with quinoa mixed with a flavorful sofrito of carrots, onion, green pepper, and tomato, topped with a fried egg (optional), and garnished with slices of fried plantain and a tangy tomato & onion salad. #vegetarian / #vegan
A simple, wholesome but incredibly delicious dessert – creamy homemade ricotta topped with a sweet homemade strawberry compote. ¡Que Rico!
Prix Fixe Menu $24
Masaco + Choice of Pique Macho -or- Majadito + Dessert
Alejandra Cadario recently arrived from Bolivia where she grew up learning from her mother who is a chef. In Toronto she is pursuing a degree in Business , and is a spokesperson for Pure Organic Foods, a Canadian company that promotes Bolivian products like Fair Trade organic quinoa.
Every Thursday 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.