Consider that California was a part of Mexico right up until 1846, so it should come as no surprize that Mexican culture and cuisine would be an integral part of the culinary landscape. Chefs Paola Solorzano and Adriana Rubio of Santo Pecado Mexican Catering recently visited California and were inspired by what they discovered: a place where the Mexican identity blends with modern life, remains firmly rooted in ancient traditions. This menu reflects the flavours and ideas of that discovery, an elegant and contemporary take on traditional Mexican flavours and ingredients.
Smoky chipotle pepper stuffed with goat cheese and avocado, drizzled with orange syrup
A selection of Mexican dips: black bean refritos, creamy cotija & chipotle dip, tomatillo & serrano guacamole, served with crispy totopos and warm organic blue corn tortillas.
Pan-seared Salmon in Mole Rojo
Scratch-made fruity mole with dried plums, apple, pears, raisins, pepitas, sunflower seeds, guajillo & ancho chiles, and a touch of bitter chocolate — served over a warm lentil, apple, and plantain salad, with a grilled corn, poblano & lime relish.
A refreshing light cucumber & mint beverage
Literally “poor gentlemen”, a Yucatan French toast, smothered in piloncillo guava syrup, served with home-made horchata ice cream
Born and raised in Mexico, Chef Paola Solorzano comes from a large family of abuelas (grandmothers), sisters, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes, stories and secrets that invariably end in flavourful feasts.
With her broad knowledge of Mexican ingredients and flavours, and Culinary Management and Nutrition certificates from George Brown College under her belt, Paola joined forces with Adriana Rubio to found Santo Pecado Mexican Catering, a successful new catering company specializing in authentic traditional Mexican dishes.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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