Mix the greens, pour the corn truffle dressing, add the mushrooms, baby corn and cactus, zucchini ribbons on the sides.
Street Food (Garnachas)
In a pan with a few drops of oil, reheat the gordita, tlacoyo, and sope, heat them both sides (I like them a little bit crunchy). You can reheat the potatoes for the sope in the same pan, reheat the refried beans, put a layer of refried beans then potatoes, pour crema and salsa on top(the one that says for sope). Put salsa on top of the gordita and tlacoyo, have fun; you can mix up both salsas.
If you have green and red pipian, reheat it individually in a small saucepan;
Reheat the celeriac in the oven at 350F for 5 minutes.
For the tortillas, reheat them with a splash of water over a pan. Do not soak them in water.
Plate the pipian in the center of a circle, add the veggies, the black bean soil and chayote slices, and garnish with the zucchini blossom veil.
Grab a piece of a warm tortilla, then a part of celeriac and then dip it on the pipian.
**If you have Mezcal at home, this dish goes well with a shot of good mezcal.
Gorditas de la Villa (Corn Griddle Cakes)
Eat them as it is. If you are getting full, keep them for breakfast tomorrow :)
This goes fantastic with hot chocolate or coffee.
Have fun with these, but here's a photo to have an idea. Keep the ice cream in the freezer. The blackberries balance the sweetness of the chocolate.
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