“We have an oven for baking, burners for boiling, and a lot of the meats will be done through slow cooking,” he explains. His smile widens at the thought. “We’re gonna have Cochinita pibil, which is a Mayan dish for buried pork. We’re gonna cook it in banana leaves and shred it.”
The menu will also feature haddock, chicken, BBQ beef, vegetarian, vegan, and even gluten-free options. The point is, all the food is fresh and local. And though it’s true that his spices are imported, Curtis is also providing varying degrees of flavour to accommodate Haligonian taste.
“We’ll have a really mild salsa like pico de gallo,” he says, “but we’ll also have this sauce I picked up in Yucatan called Xnipeck, which is really hot.”
For such an exotic assortment of food, the place is affordable. Most of the menu items will be about seven dollars, perfect for a lunch out.