Friday, October 28, 2011

!Feliz Dia de los Muertos! New Menu for delivery 11/1 and 11/4

Happy beautiful Friday, everyone!

Fall is full of holidays! We will celebrate both Halloween and my niece's first birthday on Monday! I hope it is a safe and fun Halloween for all of your families! In Mexico and in some parts of the U.S., el Dia de los Muertos will be celebrated on November 1 and 2. It is a time to celebrate the lives of loved ones we have lost. In honor of this holiday, we have some Mexican and some Southwestern U.S. influenced items on the menu this week!

Please place orders by Sunday night for delivery on Tuesday, 11/1 and by Wednesday night for delivery on Friday, 11/4. Order by email at Thank you so very much, and I look forward to seeing you all soon!

Much love,

Chef Mary



Mexican Veggie Stew! Chunky soup with a spicy flair. $8


Sikil Pak! By popular request, the traditional Yucatecan dip made from pumpkin seeds makes a comeback! $10

Tamale Pie! This dish reflects a very American reinterpretation of some classic Mexican flavors. It's like chili, but with corn bread baked on top. $10

Pumpkin and Pinto Bean lasagna with Roasted Red Pepper Sauce $11

Spinach Salad Spring Rolls! Fresh veggies, wrapped up in (soft, not fried!) spring roll wrappers. With Awesome Sauce to dip. $11

Roasted Local Veggies, Achiote Potatoes, and Greens Du Jour topped with Spicy Pumpkin Seeds $11


Pumpkin Granola Balls. A yummy seasonal twist on a popular favorite! $8

Banana Buckwheat Chocolate Chip Muffins! $9 half dozen, $16 dozen


As always, everything is vegan, healthy, and made without peanuts, soy, or gluten ingredients. I do use tree nuts, seeds, non-gluten whole grains, and all sorts of fruits and veggies - local and/or organic when possible. If you are allergic or sensitive to anything at all, please just let me know!

Thank you for returning clean containers when you finish with them. It helps keep costs reasonable, and it helps keep Mother Earth happier too!

Thank you all so much, and I look forward to seeing you soon!

Chef Mary

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