Benedicta Alejo Vargas, master indigenous Purepecha cook from San Lorenzo in Michoacan, came north to celebrate biodiversity, cross cultural exchange, and delicious food with you. Teaming up with the folks at Foodways at Nana Cardoon, Benedicta created a special menu full of flavor, and made with local and regional ingredients. She looks forward to sharing her food and culture, as well as helping the workers and families of the Fossil Salt Project. All proceeds from this event will be donated to promote the packaging and marketing of this indigenous Ark of Taste product.
The evening starts with a tour of the Nana Cardoon Urban Farm gardens with cocktails and appetizers in hand.
Watch as Benedicta forms and cooks unique three corn tortillas. She also explains the ancient technique of nixtamal and the mysticism related to these corn varieties from the perspective of Purepecha indigenous culture. The dinner features tamales en mole, tortillas with quelitas, blue corn pizza, and other tasty creations.
A special presentation by Slow Food Mexico President Alfonso Rocha Robles will highlight the Fossil Salt Project from Zapotitlan, an Ark of Taste product. Archeological evidence has shown this region maintains a tradition of salt production more than 2,000 years old. This project is a candidate for the Slow Food Presidia, a program committed to biodiversity and supporting food traditions so the product and producers may continue and thrive.
$75 includes specialty cocktails and non-alcoholic beverages, appetizers, multi-course dinner, and dessert
For more information, and to RSVP and purchase your place at the table, click here.
This special evening is a partnership between Slow Food Portland, Foodways at Nana Cardoon and Slow Food Mexico.
All food and beverages have been donated. All proceeds from the dinner will be contributed to the Fossil Salt Project to support the development of packaging and its entry as a Presidium product.