Enchiladas Mole
Enchiladas with blue corn tortillas, mole negro, CT cheese, purple sweet potatoes, and hominy with a side of Oaxacan black beans and smoked paprika rice.
Ranch Burger
A burger with ranch dressing, pickled red onions, tomato, lettuce, and ancho bac’n. Served with a side of garlicky black pepper fries.
Yucatecan Tamal for Dia de los Muertos
This tamal is a family style tamal served around Dia de los Muertos. Ours is made from achiote-infused masa and pibil-style jackfruit in a mojo de ajo and chile gravy. Served with a side of charro beans.
Coconut Lemongrass Curry Tofu
A yellow lemongrass coconut curry with tofu and rice.
Black Bean Chili
A hearty black beans and zucchini chili with a guajillo and ancho chile gravy.
Florentine Stew
Fava beans, barley, mushrooms, barley, kale, potatoes, carrots, zucchini, chopped tomatoes, and shallots in a thick mushroom broth. Topped with sundried tomatoes. This was a staple of mine when I stayed in Florence.
