Inspired by how food travels and evolves, Jannell and Reid present you Spanish Influence-a! From the Philippines to Mexico, we bring you some of our favourite things to cook and eat, united by the thread of Spanish influence.
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Red Snapper Kinilaw (GF) – $15
Red snapper cured in lime juice and coconut cream, served with thinly sliced red onions, chilis, and crispy fried shallots. Can be shared as a starter.
Cochinitas Pibil (GF) – $12 / 3 tacos (+$4 per taco)
Tender braised pork shoulder, seasoned with achiote paste and served with refried beans, pickled red onions, and cilantro on a fresh pressed corn tortilla.
Jackfruit Pibil (Vegan/GF) – $12 / 3 tacos (+4 per taco)
Seasoned with achiote paste, this jackfruit is marinated to mimic slow braised pork shoulder. Served with refried beans, pickled red onions, and cilantro on a fresh pressed corn tortilla.
Leche Flan (GF) – $6
Decadent custard with condensed milk and caramel
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Jannell is a private event chef inspired by food from all types of cuisines. She loves bringing people together in intimate settings and fuelling them with exciting, vibrant food. She gained her experience traveling and working abroad, bringing home recipes that she learned from mothers and fathers around the world.
Reid grew up learning to cook from his parents and tried not let his gluten allergy get in the way of enjoying food from around the world. Starting off as a creative home cook, he has worked his way into professional kitchens, gaining experience in restaurants around the city.
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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.
