Join us for a taste of Panama on Sunday, where chefs Leda and Lizka prepare one of the country’s most beloved dishes- the Salmorejo de Yuca and Chicharron. It’s a simple dish made of boiled cassava, pork crackling, cilantro, and garlic. Learn how to make this iconic dish so you can replicate it at home.

This year, we’re featuring our very own culinary curator, Mary Luz Mejia, who also happens to be Canada’s first (and so far, only) IICCT Level III Chocolate Taster. Join her for a taste of some of Pan America’s finest cacao beans turned into fine craft chocolate by Canadian bean-to-bar makers on Sunday afternoon.