Chef Francisco Higareda believes that, while expensive to source, these centuries-old ingredients are essential to the preservation of Mexican cuisine and culture.
At Thunderbird Café, Gabriel, Breault, and their colleagues work with ingredients sourced from cultivators who understand the historical relationships between Indigenous plants and peoples.
Years ago, the co-owner of Le Marché St. George (which turns 10 this year) became spellbound by an ancient winemaking process from the Caucasus region of Georgia, and he has since wanted to ferment grapes in the same fashion.
ITBC works to build itineraries for group travel with a focus on exploring Indigenous culture and history. Emphasis is placed on Indigenous-owned and -led operations.
“Nothing is sustainable if you only wear it once.”