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Yolcan “Chefs Semilla” Lunch with Masala y Maiz

On Saturday, July 28, Casa Dragones joined Yolcan for a special lunch as part of its “Chefs Semilla” program, whose mission is to save and support the Mexican tradition of chinampa farming; this was the second event Casa Dragones has supported as part of this initiative, this year. The lunch took place on the floating farms in Xochimilco, and gave guests the opportunity to be introduced to the benefits of sustainable cultivation by native emerging chefs—namely, Norma Listman and Saqib Keval of Masala & Maíz—who prepared a special menu with local-grown ingredients from the Yolcan chinampas.

The seven-course meal, which was paired with Casa Dragones Joven, included esquites makai pakka (boiled corn in a coconut curry), small-bean tetela with eggplant and coconut chutney, grilled shrimp with jicama and cherry tomatoes, red leaf lettuce with melon and turnips in tamarind vinaigrette, spiced chicken with smoked bell peppers, chana masala tamales, and ras malai strawberries with pistachios for dessert.

Casa Dragones was thrilled to support Yolcan in honoring the ancient customs of Mexican cuisine and working to rehabilitate the chinampas by supporting the “Chefs Semilla” program with this event. Salud!

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