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A little tip from a chef, it's not always about the protein, it should be cooked well, but the real star is the sauce! A great sauce can fix a world of hurt and even save an abysmal turkey. Mole is a sauce very complex in flavour; sweet, spicy, bitter and full of umami. My version of black beans is inspired by bits and pieces of recipes from different countries.
We prioritize small family-run farms that either farm organic or as close to organic as they can. For us, stress-free birds that live a natural life with good care, feed and an open, clean environment should be the standard all farmers adhere to.
Purple barley is an heirloom grain that is grown on the prairies but was originally discovered in Tibet over 100 years ago. Using Canadian ingredients, classic Italian cuisine and immigrant inspiration, this dish results in a creamy, crunchy, nutritious bowl of goodness. This recipe also includes my take on the famous Pollo Campero signature fried chicken, using a brine method!
Read MoreThe cousin of Chinese stir-fried beef,the Peruvian Saltado is adelicious fusion dish hailing from Peru. It is quick to make and the flavours are out of this world! There’s also a Chicken Milanese recipe, a very simple dish, consisting of pounded-out chicken or veal, coated in breadcrumbs, and fried in olive oil.
Read MorePollo a la Brasa is Spanish for “roasted” or “blackened chicken,” a Peruvian favourite, this succulent, delicious, spiced roast chicken is considered one of the best in the world especially paired with Aji Verde sauce. We also have an Enchiladas Rojo recipe to make from the chicken leftovers!
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