A burger with CT cheese, bbq sauce, onion rings, anch bac’n, and guajillo lime aioli with a side of potato zucchini salad.

TRAVEL & EAT with CHEF JASON: Here’s another of my favorite dishes I had on my recent trip to Mexico City. This breakfast is served with tortillas, chipotle black beans, scramble, and peas smothered in tomato sauce and topped with plantains. 

Our version of the classic seven layer burrito with ancho & chipotle refried beans, smoked paprika rice, tomatoes, shredded greens, CT cheese sauce, cashew crema, and avocado tomatillo salsa with a whole wheat tortilla.

Whole wheat (or GF) pasta in a creamy  sauce with spinach, zucchini, mushrooms, roasted artichokes, sundried tomatoes, chickpeas, and bac’n.

Our take on a Sicilian dish made with red bell pepper, eggplant, market veggies, and chickpeas in a tomato sauce with raisins, capers, and olives. Served over creamy polenta.

Market veggies, tomatoes, and chickpeas in a Caribbean coconut curry sauce laced with allspice and thyme and garnished with toasted coconut.

Grilled chick’n fajitas in garlic lime sauce with veggies, creamy salsa verde, and a traditional corn cake..

We’re bringing back a Casa Terra favorite with this one, modified for our delivery service. Corn chips doused with two different sauces. The first has pibil jackfruit, beans, and mole chichilo while the other side has a tofu scramble, squash, salsa verde, and pepitas. Dressed with almond queso fresco.

Pad Thai noodles with tofu, vegan egg, bean sprouts, peanuts, shallots, and lime.

Whole wheat spaghetti in marinara topped with meatballs, roasted market veggies, basil chiffonade, and parm.

Seared tofu and mushrooms, green bell pepper, and onion in a blistered tomato berbere sauce with a side of ginger brown rice.

Noodles in a peanut satay sauce with lemongrass tempeh, carrots, cucumbers, and tomatoes.

A burger topped with melted Swiss cheese, Cuban mustard, pickles, aioli, shredded mojo jackfruit, lettuce, and aioli. Served with a zucchini and potato salad side.

Veggie and cheese enchiladas with two different sauces, crema, and a side of refried chipotle black beans

Seared tofu steak with roasted eggplant, caramelized onions, and topped with horseradish aioli with a bit of “steak” sauce.

Indian potatoes, chickpeas, and spinach in a spiced tomato sauce. Topped with raita. Served over rice.

Buffalo mac on one side, black bean and squash chili on the other.

Blackened chick’n, okra, carrots, eggplant, and corn in a Creole tomato sauce. Served over dirty rice.