A new Mexican vegetable-forward restaurant from chef Adam Ryan and Top Chef Canada alum Elia Herrera is coming to Calgary by the end of the year. To give guests a glimpse of what’s to come, the two chefs will be hosting a pop-up at Shelter Cocktail Bar from November 10 to 14.
The idea for Milpa derived from a sustainable agriculture technique that focuses on the marriage of corn, beans, and squash. The concept will focus on regional Mexican cuisine, ingredients, and culture, while showcasing traditional techniques and flavours that incorporate seasonal Canadian vegetables.
Chefs Ryan and Herrera both boast impressive portfolios, with Ryan having helmed the kitchens at Calgary’s The Coup and Toronto’s Reyna before launching Shrub Bloom in The District Food Hall earlier this year, while Herrera’s culinary career has seen her go from running dessert programs at renowned Toronto institutions like Canoe and Scarpetta to launching a number of her own successful concepts throughout the GTA, to competing on Top Chef Canada and Top Chef Mexico.
The pop-up series at Shelter will provide guests with a chance to sample menu items such as the baja kohlrabi tacos (kohlrabi tortilla, “fish”, and slaw, chipotle mayo), tamal de casuela (aquaponic arugula, delicata squash, guajillo adobo), and chile en nogada (almond “cheese”, poblano, Saskatoon berry sauce), either à la carte or via a chef-curated tasting menu.
Keep an eye on Milpa's Instagram account for more information.