South of the Border Slaw
Our rendition of how a slaw from, say Oaxaca, could taste. Prickly pear fruit ("tunas")-based dressing, seasonal winter citrus, pickled wild mushrooms, and candied pumpkin seeds, hola?
Enchilada de Pollo con Rodellon
Imagine tender chicken pieces coated with dried Costa del Norte boletes, slow grilled, then placed nicely in-between layers of perfectly prepared fresh tortillas (Northern Mexico stacked style) to bake with shallots, herbs, Monterey Jack, chewy Cheddar and queso fresco. Optional enchiladas of succulent squash and the same great cheeses will be available for non-meat eaters. Imagine and then enjoy.
Quesadilla a la Parrilla
Spicy and hot (why not?), good gooey cheese and mushrooms in these griddled comfy-food especialides.
Cordorniz con Canterelas Negras
(Baja?) California Valley Quail stuffed to their limits with black chanterelles, brandy, Mexican garlic, and Jalisco herbs then served with a sauce of crema and white wine.
Chipotle Carnitas con Especias Mexicanas
Mexican style pork shoulder braised in lime juice and Sinaloa spices, chopped and crisp grilled, touched with smoky chipotle, and served with pickled red onions and warm corn tortillas.
Vegetales Asados con Salsa Pipian
A blend of potatoes, cactus paddles, chayote, mixed wild mushrooms, and chard, oven roasted and topped with a sauce of chiles and sesame seeds.
Achiote Rice
White rice cooked in mushroom stock and tossed in a paste of achiote, allspice, black pepper, apple cider vinegar, and garlic. Si, si!
Frijoles Refritos
Mexican fried beans. Simple. Tiene una problema?
Tamales con Lactario Dulce
A local version of the popular dessert tamales stuffed with pine nuts and candy cap mushrooms then lightly bathed in a bittersweet cinnamon chocolate sauce.
SOMA Camp Chef: Patrick Hamilton (a.k.a "Mycochef"). Sous Chef: Jill Nussinow (a.k.a. "The Veggie Queen"). Kitchen Staff: The SOMA Culinary Group, muy especial.