Thick “tortilla” boats filled with black beans, zucchini, crisped mushrooms, peanuts, salsa de molcajete, and guajillo lime aioli. Served with a roasted corn & kale salad.
Short history: Sope is a traditional Mexican dish that comes from the central and southern parts of Mexico. It’s a type of street dish or antojito. The oyster mushrooms in this dish will provide several vitamins such as riboflavin and folate, and the jackfruit will help to prevent indigestion and anemia. The creamy pinto beans are a great source of protein, fiber, minerals, and vitamins.
Reheating Instructions: Warm the sope in a covered pan over medium heat for 2 minutes. The salad should be room temperature.
“This dish was a travelogue of taste! I learn something new about food every week! Delicious!“ – Rebecca Sp. from Phoenix
“Black beans and veges are right at home in their little house of masa. Quite wonderful. The street corn deserves an honorable mention.” – Mary Lee Ma. from Glendale
“Another PERFECT! Absolutely love the beans and mushrooms. The rice was really great flavor too.” – Chris Fe. from Glendale