Amaranth: From Farm to Table
Now in a restaurant near you~
This summer, we've partnered with chefs from Oaxaca City who represent popular, innovative, and ethical cuisine to cook with amaranth in order to raise awareness about consuming local amaranth grown using agro-ecological methods. With this initiative we're taking on themes such as connecting restaurants and local farmers, revival of traditional dishes, gastronomical biodiversity, food sovereignty, nutrition and health, and fair trade.
Not just a sweet snack: our goal is to position amaranth as a basic grain in traditional dishes.
The following chefs and restaurants have joined us to bring this campaign to life: Rodolfo Castellanos from Origen, Pilar Cabrera from La Olla, Celia Florián from Las Quince Letras, Susana Trilling from Seasons of My Heart, Alejandro Ruiz from Casa Oaxaca, La Jícara, and Boulenc Bakery.
Join in this initiative and dialog by visiting one of the restaurants or cooking classes and treating yourself to a delicious meal with Oaxacan amaranth.
You can see some of the recipes that the chefs are creating using amaranth on Facebook, Twitter, and Instagram during the month of July using the hashtags #cocinemosconamaranto #juliomesdeamaranto and #yoamoamaranto. Click on the pamphlet image below to read more.