Pre-order online until TUE Sep 14, 10pm
Pick up on WED Sep 15, 6-7:30pm
The story of Mexican independence from Spain is an epic saga that is commemorated on September 16, the date a defrocked Catholic priest known as Father Hidalgo gave a rousing speech in the town of Dolores. It set in motion a decade-long revolution that would see him beheaded, but ultimately Mexico freed from Spanish rule.
By 1821, military commander Agustin de Iturbide (who had switched sides from the Spanish Army) had signed the Treaty of Cordoba granting Mexico its independence. En route to Mexico City he stopped in the town of Puebla where a celebratory feast was held, and the nuns of the Santa Monica convent sought to prepare a special dish using what local ingredients were in season, like pomegranate and walnuts. The result was Chiles en Nogada (stuffed poblano peppers in walnut sauce), and it has remained a popular dish for 200 years. Since it incorporates the colors of the Mexican flag—red, white, and green—this labour-intensive dish is considered a very patriotic and festive recipe. Join Chef Erika Araujo of Ixiim as she shares this delicious piece of Mexican history and culture with you.
Sopa de Fideos
A classic Mexican comfort food; thin, short vermicelli noodles, often lightly toasted, are cooked in a light, tomato-infused broth.
Chiles en Nogada
Sometimes referred to as the “national dish” of Mexico, it is often served to commemorate Mexican Independence Day. Whole Poblano peppers are carefully roasted, skinned and de-seeded before being stuffed with picadillo, a mixture of ground beef, onions spices, and dried fruit. It is then covered in a rich, creamy white walnut-based sauce, and finished with a garnish of pomegranate seeds and parsley, giving it the red, green and white colours of the Mexican flag. Served with fresh corn tortillas and Mexican-style rice.
Also available #vegetarian, with a spiced BeyondMeat™ filling
Pastel De Elote
This delicately sweet, buttery corn cake is made with a combination of masa & rice flour, making it completely gluten-free. Baked in individual corn husk wrappers, they are a lovely embodiment of Mexico’s great gift of corn to the world.
BONUS! 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 Pollo Verde: chicken with salsa verde, or Rajas: vegetarian tamales with cheese, roasted jalapeño peppers and red salsa.
Beef, Vegetarian, or 1/2+1/2
Mexican Independence Day Dinner
for 2 $48 • for 4 $90
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 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.