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PICK-UP DINNER: Tamales & Tlacoyos by Iván Wadgymar

December 8, 2021 @ 6:00 pm - 7:30 pm

Pre-order online until TUE Dec 7, 10pm
Pick up on WED Dec 8, 6-7:30pm

Iván Wadgymar has some unfamiliar job titles for a Torontonian: Tortillero, Molinero, and Sembrador, each one taking him deeper into the heart of a culinary tradition. As a Tortillero, he runs Maizal Tortilleria making artisanal Mexican tortillas and totopos (aka tortilla chips) using locally grown organic corn. As a Molinero he processes raw corn using the traditional nixtamal method that transforms it into the raw masa dough that is the foundation of much of indigenous Mesoamerican cooking, making it more digestible and nutritious in the process. As a Sembrador (sower), he grows his own heirloom varietals of corn and other vegetables, herbs and spices in the sustainable permaculture tradition of the small milpa farms of Mexico. Together, he connects land, seed, process and product in a way that is a celebration of both our local terroir and his hispanic heritage, putting the culture back into agriculture. Along the way he both protects and reveals the unique flavours of a culinary tradition that is both ancient and very much alive.

Sopa de Lentejas y Papa
Organic red lentils and heirloom, red-skinned, yellow-fleshed Mozart potatoes from Iván’s farm in Schomberg are the stars, supported by onion, garlic, cumin and pepper in this hearty, warming soup.

Tamales de Mole (2) (Chicken)
Maizal’s artisanal yellow corn, stuffed with seasoned chicken (from Fresh Farms Poultry Co-op in Harriston), wrapped in corn husks and steamed, then dressed with a complex, homemade mole sauce made from an assortment of chiles, garlic, cacao, sesame, almonds, nuts, cinnamon, and cloves. Served with a side of guacamole and homemade totopos.


Tlacoyos de Maíz Azul Rellenos de Frijol (2) (Vegetarian)
Tlacoyos are thick, pointed ovals of griddled organic blue corn masa, stuffed with organic black turtle beans (from Samsara Fields in Norfolk County), topped with grilled nopales cactus, salsa and cotija cheese, served with a side of guacamole and homemade totopos.

Arroz con Leche
Creamy Mexican-style rice pudding, with milk, organic rice, cinnamon, raisins, and cacao nibs.

Chicken, Vegetarian, or 1/2+1/2
Tamales/Tlacoyos Dinner — $48 for 2  •  $90 for 4

Also Available:

Totopos | $8
Hand cut tortilla chips made from 100% pure nixtamal corn, lightly salted.

Roasted Pasilla Salsa | 250ml | $9
A semi chunky salsa of roasted tomatoes, serrano and pasilla peppers, seasoned with onions, garlic and salt.

Salsa Macha | 250ml | $13
A rich, infused chile oil made from an assortment of roasted peppers, sesame, cashews, raisins, cranberries, peanuts, hemp hearts, cacao, garlic, pumpkin seeds. (non-GMO sunflower seed oil)

Thank you to everyone who ordered — this event is now SOLD OUT.


In addition to running Maizal Tortilleria, Iván Arturo Wadgymar is an avid food grower and plant caretaker, a bicycle enthusiast, avid reader and writer, a runner and soccer player, traditional dancer, and more recently a blogger under the handle Masa Boy (a Latinx play on Ice Cube’s “dough boy”). @MaizalTO



December 8, 2021
6:00 pm - 7:30 pm
Event Category:


The Depanneur


1033 College Street

Toronto, Ontario m6k 2b5 Canada
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