In Mexico, a cenaduria is a small, unassuming place most often run by a family, serving casual fare like pozole and tostadas. There are a countless number of these little spots, each one a repository of family recipes and local traditions, and every Mexican has their favourite ones for specific dishes. Tonight Mariel González of Catrina’s Kitchen evokes the spirit of the cenaduria with a very special pozole recipe, passed down across multiple generations, along side a few other authentic specialities from her home state of Nayarit in western Mexico.

—–

Agua de Horchata

Tonight’s meal is served with this classic Mexican agua fresca, a chilled, cinnamon-infused rice milk.

Ceviche De Camaron estilo Nayarit

Nayarit is nestled between the Pacific Ocean and the forested mountains of the Sierra Madre Occidental. Its proximity to the sea makes fresh seafood a big part of the local cuisine. In ceviche, shrimp is ‘cooked’ by the acid of a tangy lime juice marinade, then tossed with juicy tomatoes, crisp cucumbers, onions, and cilantro. Serrano or jalapeño peppers add a hint of heat, and avocado slices provide a creamy touch. Served with crunchy totopos (fried corn tortilla chips), the fresh, zesty flavours will transport you straight to the beach. (Pescatarian, GF)

Pozole Rojo

This ancient, pre-Columbian dish is the ultimate Mexican comfort food — a hearty soup that’s like a warm hug in a bowl. A rich and flavourful brilliant red Guajillo chile broth loaded with tender hominy corn, whole kernels of nixtamalized maize, the corn that would traditionally be ground to make masa for tortillas. It’s a joy to eat, adding on layers of flavours with an array of toppings — shredded pork (optional), crunchy radishes, fresh cucumbers, lettuce and the requisite squeeze of lime — that lets everyone customize their bowl to their liking. (Vegan, GF)

Polvorones & Cafe de Olla

Polvorones, also known as Mexican wedding cookies, are crumbly, melt-in-your-mouth shortbreads loaded with walnut pieces. Their buttery flavor and delicate texture make them a delightful pairing with a hot drink. Café de Olla is a traditional Mexican way of making coffee, infused with cinnamon sticks and sweetened with piloncillo (unrefined cane sugar).

—–

$79 +HST

—–

Mariel González is the heart behind Catrina’s Kitchen, blending the richness of her Mexican heritage with a passion for homemade goodness. For over 20 years in Canada, Mariel has loved sharing her culinary creations with friends, family. After becoming a mom, she decided to pause her career as a cellist to follow her love for cooking and create Catrina’s Kitchen, a purveyor of artisanal Mexican culinary products crafted with love, care, and the finest ingredients. From spicy salsas to sweet Mexican cookies, every bite is a celebration of joy and indulgence. @catrinas.kitchen.ca

The Depanneur is a place where Interesting Food Things Happen. For more than a decade The Dep has been showcasing Toronto’s remarkable culinary diversity through thousands of unique food events as well as the forthcoming Depanneur Cookbook, featuring 100 recipes from 100 cooks. After more than 10 years at its iconic College Street location, The Dep is now bringing all new Interesting Food Things to exciting venues all across the GTA. @thedepanneur