Pre-order online until TUE Feb 2, 10pm
Pick up on WED Feb 3, 6-7:30pm
In Mexico, Christmas interconnects with many other festivities and traditions. In early January, Dia De Los Reyes (Three Kings Day) celebrates the three wise men who brought gifts to the newborn Jesus; it’s celebrated with the baking of a Rosca de Reyes, a round bread ‘wreath’. One tradition is to hide a small figurine of el Niño (baby Jesus) in the bread, and whoever gets the slice with that in it, is expected to prepare tamales for their friends & family on Día de la Candelaria (Candlemas) on February 2.
This festivity has deep roots; on the same day — the eleventh day of the first month on the Aztec calendar — pre-Hispanic Mexicans had a celebration paying a tribute to the Rain God Tlaloc to ensure abundant rainfall for the crops. It believed that the Spanish adopted this to ease the conversion to the Catholic faith, and the modern tradition retains certain common elements, such as dressing up children for the occasion.
As with many other traditions in Mexico, in the end it is just an excuse to get together with family and friends to eat great food. Join Chef Erika Araujo as she brings this delicious celebration to The Dep for this special Candelaria dinner featuring traditional tamale and atole recipes passed down from generation to generation.
Esquites con Calabacita y Elote
This fun and tasty mashup combines two great Mexican favourites: Calabazas a la Mexicana, tender zucchini sautéed with onion and tomato, with Equites, the popular street food snack of corn kernels garnished with chiles, lime, crumbled cheese and mayo or crema.
Tamales are an ancient, pre-Columbian Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling, wrapped in corn husks and steamed. Portable and self-contained, they are a popular street food with countless variations found all across Mexico, and the essential dish for Día de la Candelaria.
Comes with one of each:
Verde – Green tomatillo sauce with chicken
Mole – Rich, chocolate and chilli-infused sauce with chicken
Rajas – Strips of Serrano pepper with cheese and tomato sauce
Also available #vegetarian: Verde with mushrooms, Black bean with hoja santa, and Rajas with peppers, cheese & tomato
A comforting hot drink based on a traditional, pre-Colombian dish know as atole – think “Mexican Hot Chocolate” – thickened with toasted corn flour, sweetened with raw piloncillo sugar, flavoured with Mexican chocolate and spices like cinnamon and vanilla, and the classic accompaniment to Candelaria tamales.
Tamales de Dulce Piña
Tamales also make a fabulous dessert, sweetened with piloncillo sugar and studded with juicy chunks of pineapple
Chicken, Vegetarian, or 1/2+1/2
Candelaria Dinner — $48 for 2 • $90 for 4
Frozen Tamales 6 for $23
Tamales freeze beautifully, and warm up perfectly in the microwave or steamer; a perfect, wholesome, quick & easy anytime snack. Choice of chicken with salsa verde –or– vegetarian with cheese, serrano peppers and red salsa.
Arbol Salsa 250ml $6
Erika’s homemade hot sauce with a mix of smoky ancho and spicy arbol chiles, tomato & onion.
Due to high volume, we’ve had to shut ordering a bit early in order to be able to fulfil all orders. Sorry for any inconvenience.
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30PM
Chef 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.