Black beans and Jalapeños, two ways

Chef Jose Hadad got his first taste of professional cooking at the age of 17. But it was long before then that he became hooked on being a chef, all thanks to his grandmothers. He watched them meticulously make dishes from the simplest ingredients while growing up in Mexico City. Fast forward to 2006, Hadad arrived in Toronto, bought himself a small table at the St. Lawrence Market and started selling fresh, authentic Mexican products.

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