These enchiladas put the spotlight on a lesser-known ingredient known as the 'Mexican Truffle'. Huitlacoche, type of fermented corn, is a hidden treasure in Mexican cuisine with a unique savory flavor. Here huitlacoche is blended into a creamy enchilada sauce, which gets poured over soft corn tortillas stuffed with a variety of vegetables and cheese and rolled into enchiladas. For the sides, Chef Santiago puts his spin on Cuban rice and beans with black 'Forbidden' rice, plus some Mexican-style pickles for a little hit of acid.
My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.
the sauce is SO good!!
Kelsey · 05/17/23
Ana · 03/28/23
Ana · 03/01/23
delicious like to mix the rice in
Sarah · 02/09/23
Tasy and it freezes well too.
Shannon · 02/08/23
Generous filling portion - I didn’t really taste the huitlacoche but fun enchiladas!
Kala · 01/30/23
Incredibly satisfying flavour, and the texture was perfect. Probably my new favourite.
Chaya · 12/26/22
Authentic but a but rich
Kathryn · 12/22/22
Black Beans, Button Mushrooms, Carrot Juice Concentrate, Carrot Powder, Carrots, Celery, Corn, Corn Starch, Corn Tortillas, Cremini Mushrooms, Disodium Guanylate, Disodium Inosinate, Epazote, Extra Virgin Olive Oil, Forbidden Rice, Garlic, Heavy Cream, Hydrolyzed Soy, Jalapeno Peppers, Kale, Kosher Salt, Maltodextrin, Mozzarella Cheese, Natural Flavors, Oaxaca Cheese, Onion Powder, Onions, Oregano, Queso Fresco, Red Onions, Salt, Soybean Oil, Sugar, Vegetable Base, Water, White Wine Vinegar
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
Small batch meals crafted by top culinary talent. Delivered to your door each week.
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