Hot & Spicy Food Festival 2015: Bacon-Wrapped Jalapeno Poppers with Chef Paola Solórzano

Chef Paola takes her guests from a Mexican cantina experience, to the most sophisticated and enigmatic culinary regions of Mexico.

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Chefs preparan Tlacoyos y Elotes en Festival Luminato de Toronto

Por Isabel Inclán. Corresponsal

Toronto, 22 Jun (Notimex).- En el corazón del distrito financiero de Toronto, cientos de canadienses degustaron los ingredientes de la cocina indígena panamericana a través de meticulosos platillos preparados por chefs latinoamericanos como parte del Festival Luminato, que se realiza en esta ciudad hasta el 28 de junio.

El encuentro de arte contemporáneo, música y comida, que comenzó el viernes pasado, realizó una Celebración de Comida Indígena de los Países Panamericanos, en donde varios chefs mexicanos prepararon deliciosos tlacoyos con masa azul y nopales, elotes con mayonesa, queso y chile, y empanadas de chile poblano, entre otros platillos.

La chef mexicana Paola Solórzano preparó tlacoyos de maíz azul con nopales y queso fresco o con bistec marinado con salsa de chipotle y chile guajillo.

“La masa azul la importé de México, su textura es muy suave, fácil de trabajar y el sabor es muy agradable”, explicó a Notimex la propietaria del servicio de banquetes Santo Pecado, que opera en Toronto desde el 2012.

“A la gente le explico que el burrito no necesariamente debe ser enorme sino que el original de Monterrey es delgadito y no lleva tanta comida. Me inspiro con la comida que yo disfrutaba en las calles de México”, agregó la chef, quien cuenta con una especialidad en nutrición clínica.

El chef mexicano José Hadad, quien fundó hace una década el restaurante Frida y ahora abrió el Mad Mexican, explicó que decidió participar con empanadas de chile poblano y con los tradicionales elotes en palito cubiertos de mayonesa, queso cotija y chile en polvo.

“En México tenemos una gran variedad de comida rica como tortas, tacos de carnitas y elotes, así que ahora me estoy enfocando en traer esto al paladar canadiense”, explicó.

En tanto, Michael Sacco, un canadiense que vivió cinco años en Oaxaca y fundó su compañía de comercio justo Chocosol, dijo que comenzó a hacer chocolate con una curandera zapoteca en el 2003 “tostándolo con mi tostador solar y de ahí surgió mi empresa social como una comunidad de aprendizaje”.

A este Festival Luminato trajo un téjate para mezclar con molinillo de madera el cacao, maíz, mamey, agua y moca para preparar chocolate frío.

“También traemos tamales dulces con chocolate, hechos con maíz orgánico molido a piedra aquí en Toronto. Nosotros fabricamos el chocolate aquí pero traemos el cacao, la vainilla y el café de México”.

En este festival el chef venezolano Carlos Fuentemayor preparó cachapas con elote, harina pan, queso y albahaca, mientras que la colombiana Natalia Martínez hizo un enyucado de la costa caribeña.

Un chef indígena canadiense hizo un platillo con carne de bisonte y un brasileño preparó un putin con yuca frita.

La curadora de esta muestra gastronómica indígena fue la escritora de gastronomía Mary Luz Mejía, quien explicó que la idea de esta degustación era que el paladar internacional conociera los ingredientes indígenas a través de los platillos de diez chefs panamericanos.

“La idea era enfocarnos en ingredientes panamericanos como frijol, chocolate, maíz, yuca, aguacate y chiles. Estos chefs prepararon platillos dulces y salados que combinan lo tradicional con lo innovador”, explicó la especialista.

Afirmó que los ingredientes tradicionales de la comida panamericana siguen siendo utilizados y que el propósito de este festival era mostrar esos ingredientes en Canadá.

“Son ingredientes que no son canadienses pero pueden crecer aquí, como por ejemplo en Canadá el maíz es dulce y en Latinoamérica es menos dulce y más firme”.

Mejía destacó que más allá de la comida de Europa y Asia está la panamericana, que es “muy variada y nutritiva, como el nopal, la yuca que tiene más beneficio nutritivo que la papa, la chía, el amaranto, la quínoa”.

Agregó que “aquí en Toronto se conoce el taco, pero no el tlacoyo, que es algo de lo que mostramos en este festival”.

Mary Luz Mejía fue la moderadora de un debate entre cuatro especialistas en gastronomía de Toronto quienes hablaron sobre “lo que comemos y por qué?”.

Bajo un intenso calor, propio de la estación, saciado con paletas de hielo preparadas con frutas tropicales, y en medio de los rascacielos que mueven la economía canadiense, los chefs panamericanos brindaron platillos con los ingredientes indígenas que fueron degustados por el paladar multirracial.

http://visorlatino.notimex.gob.mx/nota/298564.

Cooking With Sazon: Latina Chefs on Who Inspires Them

by Julie Schwietert Collazo | Mar 23, 2015

photos_-shutterstock

Paola Solorzano, Chef at Santo Pecado Mexican Catering, Toronto, Ontario

For Paola Solorzano, chef at Santo Pecado Mexican Catering, it’s the women who are closest to her who serve not only as inspiration, but as advisers. “I usually discuss menus and new dishes with Adriana, my life partner, who brings in fearless cooking techniques, wild ingredients, as well as the unexpected.” The pair turn to other trusted women who share their knowledge and bring their years of cooking to bear on Paola’s final plates. “Many times we’ve consulted with Adriana’s mum,” says Solorzano, as well as her sister, “to perfect recipes we have in mind.” In doing so, she says, “I have found access to a wealth of information on recipes that have been shared for generations.”

Read full article here: http://thelatinkitchen.com/people/chefs/a/cooking-sazon-latina-chefs-who-inspires-them-0.

Luminato’s Taste of the Beach – June 10, 2014 By The Tasty Gardener

It doesn’t take much to convince me to hit up a food event in the city.  It’s one of the best ways to explore new and unique food offered by restaurants you might not normally think to visit.  With the weather warming up, the days longer and long weekends around every corner it would be hard for you to walk down any major street without tripping over a food festival.

When I heard about Luminato’s Taste of the Beach several months ago I quickly put it into my calender for June.  When I heard it was being curated by Mary Luz Mejia I circled it twice in red pen.  The wonderfully warm and talented lady behind Sizzling Communications; a woman who has given myself many opportunities to expand as a blogger and experience some amazing things as a foodie.  Anything of hers I have attended has been stellar.

As the concepts for Taste of the Beach came about and more and more chefs were announced I knew I was in for a great day.

It all started with the beach.  The cardboard beach that is.  Created by artists Los Carpinteros it was a relaxing oasis in the middle of a concrete and glass city.  Beach chairs and umbrella ( and life guard station) all fashioned out of cardboard were the perfect respite to enjoy many of the culinary masterpieces being creating around them. As I wandered around the main staging area I took notice of the many inhabitants snoozing lightly under the shade of their umbrella, whether it be from the heat over the afternoon or the euphoric aftermath of all the great food.

Continuing with the beach theme ten local chefs were paired up with 10 artists to create a refreshing summer kissed dish that reminiscent of sandy shores and strong tropical beverages.  With fresh seafood and south American flavors being heavily favored I wondered if I may be getting a preview of what to expect at the upcoming Pan American Food Festival which by far is not a terrible thing at all.  While I didn’t get to try everything being offered I definitely made a big dent with these glorious dishes.

CevivheLuminato

Seafood Ceviche with grilled shrimp and Mexican xoconostle fruit and chile arbol sauce from my favorite lady Chef Paola Solorzano from Santo Pecado Catering and artist K.K. Barrett

Read the entire the article here: http://www.tastygardener.com/luminatos-taste-of-the-beach/.

Luminato Food Festival 2014 – Eleni Sempanadas (excerpt)

ceviche-de-santo-pecado

Just this last Saturday I went to one of the best food festivals in Toronto organized by my amiga, Mary Luz Mejia. Every June Luminato comes to Toronto to enrich our city with everything culture has to offer; music, dance, theatre and of course FOOD! In various location around the city you will find an event that suits your taste and interest. Being an Arts enthusiast, I try to take in at least one event of this unique cultural festival that runs from June 6th to June 15th. This year my focus is on food and what other chefs are offering our fair city.

Together with a Foodie Friend, Suzanne Cowan we made our way down to the David Pecaut Square in the heart of Theatre Town to take in all the food it the Taste of Beach Food Festival. Of course the highlight of the afternoon was the food served up by some of Toronto’s finest showcasing food from around the world. To create a beach atmosphere, the Cuban artist collective, Los Carpinteros made a Cardboard Beach to set the mood for fun in the sun. To accommodate all the people who came out to the event on Saturday these artists made beach lounge chairs, umbrellas and these interesting sculptures out of cardboard. Suzanne and I debated lightly what these sculpture might be. I suggested perhaps they were huge bongos. Whatever they were supposed to be they were definitely eye-catching and a conversation piece for many.

Throughout the afternoon, I had a chance to sample almost all the dishes that were offered at the Taste of The Beach Food Fetival. There were 10 vendors offering beach inspired dishes such as Fish Tacos and Lamb Burgers. Within minutes of entering the festival grounds we navigated towards the ticket booth and purchased 4 tickets each for $20. Each vendor was serving their speciality for only $5. Between the two of us, Suzanne and I ate well.

After we found a spot to relax and some refreshing beverages we were ready for another sampling. This time we headed over to Santo Pecado Catering for some Ceviche. Station #9 was by far the most attractive from their set up to the plating of their dish. The Ceviche was a bit different from the Peruvian Ceviche I know and have made. The concept was the same; seafood cured in lemon and a spicy sauce but the flavour was sweet and fresh as opposed to zesty and tangy. The octopus was my favourite of all the seafood that was in the Ceviche and has inspired me to use octopus the next time I make Ceviche.

Read full review here http://elenisculinaryjourney.com/2014/06/10/luminato-food-festival-2014/.

Food curator Mary Luz Mejia and chef Paola Solorzano discuss K.K. Barrett’s dish collaboration

Mary Luz Mejia:

I’m so thrilled that you have agreed to be a part of our beach-themed food exhibition. Could you send me a description of the dish as well so I can get our senior management salivating!

Paola Solorzano:

That excites me beyond words!

MLM:

I have you down for a: “Slash of Red Seafood Ceviche with grilled shrimp”—let us please know if that’s correct or if you’ve

changed your mind. I know you spoke of a new Mexican fruit-based hot sauce you were thinking of including in this dish. Que rico!Our producer, Tyler, was just in Mexico this spring and he tells me he ate ceviche almost daily :) Hasta liege

PS:

Hola, Mary Luz, Si. I am thinking of using a xoconostle (like a prickly pear but really bitter) and arbol chile sauce, but I really like the description of the dish as it is now. Do you think that including the name of the fruit is convenient to have people excited?

MLM:

Sure. Why don’t we say: “Slash of Red Seafood Ceviche with grilled shrimp with a Mexican xoconostle fruit and chile arbol sauce”? We’ll need to know what other seafood you’d like to use—just please, no Tilapia as that’s a hard one to include in ceviche because it tastes so earthy (to me it tastes muddy)….

PS:

Sounds great! For the sea food I’ll be using cod, scallops and octopus marinated in lime and orange juice. For contrast I’m adding finely diced leek and cilantro. Then we’ll grill tiger shrimps previously marinated in the xoconostle/arbol sauce and will garnish the whole thing with a  corn ribbon and more xoconostle.

MLM:

OMG—Hungry now!!! This sounds sublime.

—Chef Paola Solorzano teams up with

K.K.

Barrett at Taste of the Beach, at Luminato Festival Hub, David Pecaut Square

Read full post here: http://luminatofestival.com/media/LightNews_07June2014web.pdf

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Welcome to the new Santo Pecado TO

We are very happy to welcome you to our new website!  Please stay tuned for more posts coming soon as we introduce even more tasty Mexican cuisine to Toronto – your tastebuds are going to be so excited!  In the meantime feel free to call or e-mail us to find out what’s cooking in our kitchen this week – feel free to drop by and pickup some tamales or flavoured home made mayo to spice up your dinner tonight!.