Meet Michael Sacco of ChocoSol Tortilla Project

Everyone knows that the best parties always end in the kitchen. With our series, Kitchen Party, we’re sitting down with Feast On Chefs to get to know them, and the local foods that inspire them, a little better.

Michael Sacco of ChocoSol

Michael Sacco 

ChocoSol Tortilla Project

Toronto

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What’s your favourite seasonal ingredient? 

Epazotel from our ChocoSol green roof…known in ancient Mexico as a green chilli but with the flavour of mint and cilantro together.

What’s your drink of choice?  

Tejate chocolate drink made with maize, cacao, agave, rose of cacao and albino cacao.

What’s the most underrated ingredient?

Achiote, otherwise known as annatto. (Editor’s Note: Achiote and annatto are used interchangeably and are the most common names for a product extracted from the seeds of the evergreen Bixa orellana shrub/tree)

What is your favourite restaurant?

Mad Mexican!

Off-duty, what are you most likely to be cooking at home? 

Huevos en salsa. (Editor’s Note: translation — eggs and salsa!)

What’s the best part of working with Ontario food and drink? 

Conviviality of farmers, chefs and community organizers…slow food and intellectuals like Wayne Roberts.

Fill in the blank: “If I entered a competitive eating contest, I’d definitely win if the item was ____”  

Cacao!
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