We teamed up with Jajaja to create a Mexican Plant Fiesta delivered to your door on August 4th or 5th.
This bright and spicy dip traditional to the Yucatán is made from Mayan pepitas, habanero peppers, plum tomatoes, and cilantro. Served with fried plantain chips. Gluten-free.
Lacinato kale, red quinoa, smoked coconut, scallion and, of course, papaya! Served with a jalapeño chia-seed dressing. Gluten-free. (Special collaboration item with Papaya and not on Jajaja's regular menu).
Grilled corn topped with veganaise, almond-parmesan and cayenne. Gluten-free.
Hearts of palm carnitas*** and coconut queso wrapped in a hand-pressed turmeric corn tortilla topped with salsa verde, tofu sour cream, and dukkah.**** Spanish rice on the side.
This meal contains nuts (almonds) and gluten (trace amounts from beer in the Hearts-of-Palm Carnitas).
* The name comes from the Mayan ha’-sikil-p’aak. Ha meaning water; sikil meaning tomato; and p’aak translating to pepita!
** Corn marinated in sunflower oil, paprika, salt, pepper, garlic
*** Carnitas is cooked with beer (very little) and contains trace amounts of gluten
**** Jajaja’s dukkah is spice-nut-seed blend of almonds, sesame, flax, and hemp seeds
Jajaja Plantas Mexicana is a hip, NYC-based Mexican restaurant with a few locations around town. Jajaja’s chef, Ricky Colex, shows what’s possible in Mexican cuisine with only plant-based ingredients––without relying too heavily on familiar staples like rice and beans. The menu is informed by Chef Ricky’s Mexican heritage, a love for his mother’s cooking, and his decade-plus innovating in kitchens with only plants. Whether using queso from coconuts or making “carnitas” from hearts of palm, or drawing upon old-fashioned Mayan dishes made from pepitas, Jajaja is always innovating.
Jajaja’s kitchen is entirely Plant-based. The Papaya team and Jajaja curated a special menu for this meal drop.
“We focused on first and foremost executing our vision of what we wanted in a Mexican restaurant. . . . and only then did we factor in using exclusively plant-based ingredients and getting playful with tradition.” - Nima Garos (co-owner)