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PICK-UP DINNER: Barbacoa! by Erika Araujo

July 31 @ 6:00 pm - 7:30 pm

Pre-order online until THU Jul 30, 10pm
Pick up on FRI Jul 31, 6-7:30pm

Barbacoa is an ancient form of cooking meat in Mexico, Central America and the Caribbean. Despite being the origin of the word “barbecue”, barbacoa does not cook on a grill directly over hot coals; rather the traditional method involves meat — often whole goats or sheep — wrapped in leaves and cooked in a hole in the ground for a long time. The result of this long, slow, moist cooking is meat that is essentially steamed until meltingly tender.

In contemporary Mexico, barbacoa it still generally refers to meats slow-cooked over an open fire, although the interpretation is loose. It is a popular taco filling and is much prized for its rich fat content and intense flavour.  Stuffed into a fresh corn tortilla, topped with a little onion, cilantro and squeeze of lime, it is one of the true treasures of Mexican cuisine — one that Chef Erika Araujo is delighted to share with you tonight!
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Cauliflower Ceviche
A cool, modern twist on ceviche (more commonly made with seafood), made with fresh cauliflower, cucumber, peaches, tomato, onion, cilantro and a bit of jalapeño in a tangy lime dressing, served with crispy corn tostadas.

Beef Barbacoa Tacos
Erika’s beef brisket barbacoa is seasoned with flavourful but not intensely spicy Mexican guajillo and pasilla chile peppers, and slow cooked until it literally falls apart. Served with the classic accompaniments of chopped onion, fresh cilantro and a wedge of lime, as well as a zesty salsa borracha (drunk salsa) made with smoky chipotle peppers and a splash of beer.

Soft, fresh corn tortillas from artisanal molinero Maizal are the perfect companion, and come alongside for you to assemble your tacos. The meal also comes with a side of Erika’s homemade guacamole, and Mexican rice flecked with a tomato sofrito.

Also available vegetarian with Barbacoa Mushrooms.

Orange Apricot Cake
Light orange-scented sponge cake spread with apricot jam and a Swiss butter cream garnish.
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Beef, Vegetarian, or ½ + ½
Barbacoa Dinner  $48 for 2  •  $90 for 4

BONUS: Erika’s famous tamales — chicken w/ salsa verde -or- serrano chile w/ tomato and cheese — (frozen) 6 for $22

ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS FRI 6-7:30PM


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.


 

Details

Date:
July 31
Time:
6:00 pm - 7:30 pm
Event Category:

Organizer

The Depanneur
Phone:
416-828-1990
Email:
info@thedepanneur.ca
Website:
http://www.facebook.com/TheDepanneur

Venue

The Depanneur
1033a College St.
Toronto, Ontario m6h 1a8 Canada
+ Google Map
Phone:
416-828-1990
Website:
https://thedepanneur.ca/