All great cooking is a mix of art and science, creativity and technique. But it also is part soul; even the best professional training cannot replace indelible food memories, family recipes, and cuisines born of generations in a relationship to the land.
For this exquisite dinner, Chef Manuel Hinojosa returns to the flavours of his mother’s Mexican kitchen, fondly recreating favourite dishes his family would prepare when special guests would visit.
A trio of small corn fritters topped with three different classic dishes from the Mexica cuisine: nopales: tender cactus salad with aged cotija cheese, frijoles: clasic black bean purée, and authentic carne con chile
Sopa de Tortilla
Rich tomato and chili broth topped with dried guajillo peppers, avocado, sour cream and dried tortilla chips.
Traditional steamed corn masa filled with spinach & fresh panela cheese, steamed in corn husks and topped with a tomatillo and chile de árbol salsa verde.
Chicken flautas (deep fried rolled tortillas) in a rich, traditional Oaxacan-style dark mole sauce made from scratch, served with with organic greens, pickled onions and toasted white sesame seeds.
Guayabate & Dulce de Leche
Traditional guava paste topped with creamy milk caramel
Manuel Hinojosa is a professional chef who has trained in both his hometown of Guadalajara, Mexico, as well as in London, England. Manuel was head chef at Cochon, a French fusion restaurant in Guadalajara before recently moving to Toronto, where is involved in a couple of cool new food projects: Mexican Thai Fusion & EatWith
“My love and passion for food comes from my family legacy. I come from a big family full of great cooks and our family reunions centred around the kitchen: cooking, drinking and sharing recipes — I can’t wait to share my love for cooking with my new city!”
Every weekend The Depanneur invites an amateur or professional guest chef to host a fun, informal dinner party.
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