Chef Raluca Cojocariu has just returned from two weeks exploring the food of Oaxaca, Mexico, where she wandered the colourful streets, absorbed the tastes and smells, and was moved by the people she met. Now, she is back at the Dep to share a piece of this magic with us. She brings a delicious six-course meal inspired by conversations she had with Oaxacan market vendors and meals she shared with local cooks.
Enmoladas con Res
Fresh tortillas with cheese, mole sauce and beef steak. Oaxaca is known as “the city of the seven moles”, referring to the many varieties of the iconic and complex Mexican sauce that can be found there. This particular dark red version — mole “coloradito” — is both a bit sweet and spicy, with guajillo and ancho chilies, and notes of cinnamon and chocolate.
A traditional chicken soup with green beans and squash, seasoned with smoky chipotle peppers and epazote, a Mexican herb with a unique fragrance.
Tlayudas con Cecina
A Oaxacan dish of dry corn tortillas layered with refried black beans, cabbage, tomatoes, cheese, avocado and cecina, a type of chilli-marinated pork loin that has been thinly sliced, salted and partially dried before cooking.
Ensalada de Frutas y Verduras
Fruit and vegetable salad with citrus, apple slices mixed with spinach and romaine with a honey mustard vinaigrette and topped with caramel sesame seeds
Estofado Oaxaqueño de Pollo con Arroz
A Oaxacan chicken stew, seasoned with fresh oregano, parsley and cinnamon, with some almonds mixed in for taste and texture, and served with rice.
Guanabana (aka soursop) is a fragrant and delicious tropical fruit commonly made into milkshakes (licados) or popsicles (palletas) in Mexico; here it is served as a delicate mousse.
A graduate of George Brown, Raluca Cojocariu dedicates herself to creating a memorable experience with every new recipe she tries. She started her own events and catering company, Aracataca, in 2014 with inspiration coming from stories, friends and travel adventures. Raluca never misses a chance to see a local market and taste street food every place she travels. When she returns to Toronto, she gathers friends around a table to talk about her trip through food. Memories from Oaxaca is the story of her two weeks in Oaxaca City. Buen provecho!
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.