Petite Peso

Petite Peso

Beef Mechado

  1. Place frozen dish in fridge to thaw overnight.

  2. Pour contents into a saucepan. Place over medium heat and cover. Stir gently every 3-4 minutes. Cook for 12-15 minutes total or until the broth is bubbling and the meat is heated through (internal temperature of beef should reach 165°F).

  3. Remove from and transfer to a serving bowl–or simply pour back into the original container! Garnish with sliced cherry tomatoes and dollops of scallion gremolata (highly recommended) or fresh chopped cilantro, scallions and a squeeze of lemon. Serve with steamed rice. 

Mary’s Chicken Adobo

  1. Place frozen dish in fridge to thaw overnight.

  2. Pour contents of container into a pot on the stove. 

  3. Cook over medium heat for 10 minutes stirring occasionally, reduce heat to low and cook an additional 15-20 minutes or until heated through and the internal temperature of the chicken reaches 165°F.

  4. Garnish with chopped scallions. Serve with steamed white rice. 

Grab a seat at the table.

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