Freshly returned from an inspiring trip back to Mexico, Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering are cooking up one of the specialities of the Yucatán peninsula – cochinita pibil. Traditionally made with whole young piglets, seasoned with citrus and stained red with achiote (a paste made from annatto seeds), which are then wrapped in banana leaves and cooked whole over coals in large pits. The resulting tender, delicious flesh is then used in a variety of dishes from tortas to tacos to tamales.
Sopa de Lima – a traditional soup from Merida; a fresh, light chicken broth brightened with lime juice, garnished with crispy tortilla strips
Torta de Cochinita – Pork in a citrus and achiote sauce slow-cooked wrapped in banana leaves, served in a fresh bun with refried beans spread and pickled red onion. Accompanied with a Mexican salad.
Agua de Tamarindo – a cool, refreshing tamarind drink
Dessert: Assorted Artisanal Mexican sweets
PRIX FIXE MENU: Taste everything for $20!
#Vegan and/or #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.