Maize, the staple grain of many pre-Colombian civilizations, is now one of the most widely cultivated crops on Earth. But along the way, so much of what made corn culturally central and sacred is under threat of being erased by the soulless commodity products flooding the global market.
Artisanal producers like Iván Wadgymar are returning to the heritage varietals and traditional processing techniques, along with zero-waste agricultural practices. This produces a higher quality, more authentic, and far more delicious product that honours this precious gift of nature and culture.
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Dinner by Len Senater
This menu showcases the versatility of maize in Mexican cuisine
Tostadas – crispy tortillas topped with squash, beans, chorizo (optional) & garnishes
Pozole Verde – a pre-colombian soup of whole nixtamal corn (hominy) in a green chicken broth w/ tomatillos, green chiles, cilantro and pepitas
Tamales Dulces – festive dessert tamales filled with dried fruit and garnished with cajeta caramel
Chocolate Atole – a cornflour thickened beverage with vanilla and Mexican cacao.
#GF #vegan options available
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Doors open at 6pm, talk starts at 7pm
Includes dinner and coffee or tea.
$35 (includes HST)
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This Table Talk is presented in collaboration with Artery
Every space is a stage. Artery lets anyone bring creative experiences to life, in places you may not expect.
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Iván Wadgymar is a tortillero and molinero who runs Maizal, a tortilleria that evolved from a Mexican restaurant into an end-to-end producer of artisanal corn masa, tortillas & totopos. They grow heritage maize locally, nixtamalize it in traditional ways and produce products that seek to reconnect to centuries of cultural tradition and wisdom.
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Every month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.
