chocolate chip cookie + dulce ice cream + candied nuts + hazelnut chantilly

ICE CREAM SANDWICH

honey butter + sour cream + pickled jalapeños

JALAPEÑO CORN BREAD

MUSHROOM COXINHA

salmon or back bacon or mushroom + poached egg + hollandaise

MANCHEGO BISCUIT BENEDICT

banana caramel + white chocolate peanut butter sauce

CHURROS

whipped crème fraiche + avocado + cilantro crema + guindillas + everything bagel seasoning

SMOKED SALMON TOSTADA

sunflower seeds + almond cream+ pickled goji berry + brazilian spice blend

ORGANIC CAULIFLOWER

ROAST CHICKEN COXINHA

house ground ontario beef + curtido mayo + red onion + aged cheddar

MARKED BURGER + CASSAVA FRIES

regular or spiced dusting | jalapeño crema + chipotle lime salt

CRISPY CASSAVA FRIES

warm sweet potato + carrot + parsnip + candied pumpkin seed + pickled raisin + sherry vinaigrette

ROOT VEG

sweet goji berry + chancaca syrup + pistachio

FRENCH TOAST

crispy potatoes + huancaina + aioli + fried egg

PATATAS BRAVAS

peruvian potato + ocopa sauce + grana padano + guindilla

OCPA POTATOES

venezuelan avocado dip + crispy tortilla chips + queso salt

GUASACACA

barbacoa marination + olive puree + aged balsamic

LAMB SIRLOIN

pistachio herb stuffed chicken thighs + annatto oil

CHARRED CHICKEN

Tanqueray Gin, St-Germain, Fresh Pressed Green Apple

APPLE BLOSSOM

iceberg lettuce + chipotle ranch + charred cherry tomato + chorizo + manchego + pangratatto

WEDGE

dry-aged 28oz canadian prime + beefsteak tomato + pistachio chimichurri

BONE-IN RIBEYE

COCONUT RICE

amarillo marinade + pineapple + huancaina sauce

SHRIMP A LA PARILLA

STEAK + EGGS

house ground ontario beef + chipotle mayo + red onion + aged cheddar

MARKED BURGER

Preheat your oven to 350°F (175°C). In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream together butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Gradually blend in the dry ingredients, then fold in chocolate chips.

Prepare the Cookie Dough

Drop rounded tablespoons of dough onto ungreased baking sheets. Bake for 10-12 minutes or until edges are golden. Let cool on baking sheets for a few minutes before transferring to wire racks.

Bake the Cookies

In a mixing bowl, whisk together heavy cream, sweetened condensed milk, dulce de leche, and vanilla extract until well combined.

Mix the Ice Cream Base

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for at least 4 hours or until firm.

Chill and Freeze

In a saucepan, combine nuts, sugar, and water over medium heat. Stir until the sugar dissolves. Continue cooking, stirring frequently, until the mixture thickens and coats the nuts. Spread nuts on parchment paper to cool.

Prepare the Candied Nuts

In a mixing bowl, beat heavy cream with hazelnut spread and powdered sugar until soft peaks form. Be careful not to overwhip.

Make the Chantilly

Take one chocolate chip cookie, add a scoop of dulce ice cream, sprinkle with candied nuts, and top with another cookie. Optionally, pipe or dollop hazelnut chantilly on top.

Assemble the Ice Cream Sandwich

all-purpose flour

baking soda

salt

unsalted butter, softened

granulated sugar

brown sugar

vanilla extract

large eggs

chocolate chips

heavy cream

sweetened condensed milk

dulce de leche

nuts (walnuts, pecans, or almonds)

water

hazelnut spread

powdered sugar

Preheat your oven to 400°F (200°C) and grease a 9x9 inch baking pan.

Preheat Oven

In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.

Combine Dry Ingredients

In another bowl, whisk the milk, eggs, and melted butter until well combined.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pickled jalapeños.

Combine Mixtures

Pour the batter into the prepared baking pan and smooth the top. Bake for 20-25 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Bake

In a small bowl, mix the softened butter and honey together until well combined and creamy.

Mix Honey Butter

Cornmeal

All-purpose flour

Baking powder

Sugar

Salt

Milk

Eggs

Butter, melted

Pickled jalapeños, chopped

Honey

Butter, softened

Sour cream

Soak the dried porcini mushrooms in hot water for 20 minutes. Drain and chop finely. In a skillet, heat olive oil over medium heat, sauté onion and garlic until translucent. Add the chopped button mushrooms and cook until softened. Stir in the soaked porcini mushrooms, cream cheese, salt, and pepper. Cook for an additional 5 minutes. Let the filling cool.

Prepare the Filling

In a saucepan, melt butter and add vegetable broth. Bring to a boil. Gradually whisk in flour, stirring until a dough forms and pulls away from the sides. Allow the dough to cool slightly.

Make the Dough

Once the dough is cool enough to handle, take a small piece (about the size of a golf ball) and flatten it in your palm. Place a spoonful of the mushroom filling in the center, fold the dough over and pinch the edges to seal. Shape into a teardrop.

Assemble the Coxinhas

Dip each coxinha in beaten egg and then roll in breadcrumbs. Heat vegetable oil in a deep pan. Fry the coxinhas in batches until golden brown. Drain on paper towels.

Coat and Fry

dried porcini mushrooms

olive oil

onion, finely chopped

garlic cloves, minced

button mushrooms, chopped

cream cheese

black pepper

butter

vegetable broth

egg, beaten

breadcrumbs

vegetable oil (for frying)

Preheat the oven to 400°F (200°C). In a large bowl, mix together the flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the Manchego cheese and buttermilk until just combined.

Make the Biscuit Dough

Turn the dough onto a floured surface and gently knead a few times. Pat into a 1-inch thick round and cut into biscuits. Place on a baking sheet and bake for 15-20 minutes or until golden brown.

Shape and Bake

Bring a pot of water to a simmer. Crack the eggs into individual bowls and gently slide them into the water. Poach for about 4-5 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.

Poach the Eggs

In a double boiler, whisk together the egg yolks and lemon juice until thick. Slowly drizzle in melted butter while whisking continuously until the sauce is smooth. Season with salt and cayenne pepper.

Make the Hollandaise Sauce

On each biscuit, layer your choice of smoked salmon, back bacon, or sautéed mushrooms. Top with a poached egg and drizzle hollandaise sauce over the top.

Assemble the Dish

baking powder

unsalted butter

shredded Manchego cheese

buttermilk

smoked salmon or back bacon or mushrooms

egg yolks

lemon juice

cayenne pepper

In a saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat. Remove from heat and stir in flour until a dough forms. Allow to cool slightly, then beat in eggs one at a time along with vanilla extract and cinnamon.

Make the Churro Dough

Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Transfer the churro dough to a piping bag fitted with a star tip. Pipe strips of dough into the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Fry the Churros

In a saucepan over medium heat, combine sliced bananas and brown sugar. Cook until the bananas are soft and caramelized. Stir in unsalted butter and heavy cream until smooth. Remove from heat and let cool slightly.

Make the Banana Caramel

In a microwave-safe bowl, combine white chocolate chips and peanut butter. Microwave in 30-second intervals, stirring until melted and smooth. Stir in heavy cream for a thinner consistency.

Make the Peanut Butter Sauce

eggs

cinnamon

vegetable oil

ripe bananas

white chocolate chips

peanut butter

Heat the olive oil in a pan over medium heat. Fry the corn tortillas until crispy, about 2-3 minutes per side. Remove and set aside on paper towels to drain.

Prepare the Tostada Base

In a mixing bowl, combine the crème fraîche and lemon juice. Whip until smooth and creamy. Set aside.

Make the Whipped Crème Fraîche

In a bowl, mash the ripe avocados with lime juice and salt until smooth. Set aside.

Prepare the Avocado Layer

Blend sour cream, fresh cilantro, lime juice, and garlic powder together until smooth and creamy. Adjust seasoning if necessary.

Prepare the Cilantro Crema

On each crispy tortilla, spread a layer of whipped crème fraîche, followed by the avocado mixture. Top with slices of smoked salmon.

Assemble the Tostadas

Drizzle the cilantro crema over the salmon, add guindillas on top, and sprinkle everything bagel seasoning generously.

Add Finishing Touches

Serve immediately while the tostadas are crispy. Enjoy!

Serve

Corn tortillas

Olive oil

Crème fraîche

Lemon juice

Ripe avocados

Lime juice

Fresh cilantro

Garlic powder

Smoked salmon

Guindillas (pickled green chili peppers)

Everything bagel seasoning

Soak the almonds in water for at least 4 hours. Drain and rinse the almonds, then blend them with 1 cup of fresh water until smooth. Strain the mixture through a cheesecloth or nut milk bag to separate the almond milk from the pulp. Set aside the almond cream.

Prepare the Almond Cream

In a small saucepan, bring 1 cup of water to a boil. Add the goji berries and simmer for 5 minutes. Remove from heat and let them soak for 10 minutes. Drain and set aside.

Pickle the Goji Berries

Preheat the oven to 400°F (200°C). Cut the cauliflower into florets and toss them with olive oil, salt, and Brazilian spice blend. Spread the florets on a baking sheet and roast in the oven for 25-30 minutes until golden and tender.

Prepare the Cauliflower

Once the cauliflower is done roasting, place it on a serving platter. Drizzle the almond cream over the cauliflower and sprinkle the sunflower seeds and pickled goji berries on top. Serve warm.

Cauliflower

Sunflower seeds

Almonds

Goji berries

Brazilian spice blend

Water

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant. Stir in shredded chicken, parsley, salt, and black pepper. Cook for about 5-7 minutes until heated through. Set aside to cool.

Cook the Chicken Filling

In a saucepan, bring chicken broth to a boil. Add butter and salt, stirring until melted. Gradually add flour, mixing until a dough forms. Cook for about 5 minutes, stirring constantly. Remove from heat and let cool slightly. Once cool, mix in the egg until combined.

Prepare the Coxinha Dough

Take a small piece of dough, flatten it in your hand, and place a spoonful of chicken filling in the center. Fold the dough over the filling, shaping it into a teardrop. Repeat until all dough and filling are used.

Shape the Coxinhas

Roll each coxinha in bread crumbs. Heat oil in a deep pan and fry coxinhas until golden brown, about 4-5 minutes. Drain on paper towels.

In a blender, combine aji amarillo paste, cream cheese, evaporated milk, minced garlic, salt, and lime juice. Blend until smooth. Adjust seasoning to taste.

Ice Cream Sandwich

Jalapeño Corn Bread

Mushroom Coxinha

Manchego Biscuit Benedict

Churros

Smoked Salmon Tostada

Organic Cauliflower

Roast Chicken Coxinha

Marked Burger + Cassava Fries

Crispy Cassava Fries

Root Veg

French Toast

Patatas Bravas

Ocpa Potatoes

Guasacaca

Lamb Sirloin

Charred Chicken

Apple Blossom

Wedge

Bone-in Ribeye

Coconut Rice

Shrimp A La Parilla

Steak + Eggs

Marked Burger