Ontario Charred Cabbage, Green Pipián, Guajillo and Tomato Rice

For the charred Ontario cabbage:

1. Remove any damaged outer leaves, keeping the core intact.
2. Quarter the cabbage through the core (this gives you the 4 portions).
3. Season generously with neutral oil, salt, pepper, coriander and Mexican oregano.
4. Roast covered at 190°C / 375°F until extremely tender, 45–60 minutes (time doesn't change since these are individual pieces).
5. Uncover and finish at 220°C / 425°F, or on a grill/plancha, until deeply caramelized and charred.
6. It should be very soft, almost collapsing, while still holding its quarter shape.
7. Finish with lime juice and adjust seasoning.
8. Cool and hold if not serving immediately.
9. Reheat covered, then expose briefly to refresh the char if needed.

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For the kombu vegetable dashi:

1. Combine kombu and cold water.
2. Allow to infuse for at least 30 minutes, preferably longer.
3. Heat slowly until just below a simmer.
4. Remove the kombu before the liquid boils.
5. Strain and reserve.

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For the Mexican red rice with guajillo:

Guajillo Preparation

1. Stem and seed the guajillo chiles.
2. Lightly toast if desired, taking care not to burn them.
3. Hydrate in hot water until completely soft.
4. Drain.

Tomato-Guajillo Purée Preparation

Blend together tomatoes, white onion, garlic and hydrated guajillo until completely smooth.

Rice Preparation

1. Heat neutral oil and toast the rice gently until opaque and lightly golden.
2. Add tomato paste and cook briefly.
3. Add the tomato-guajillo purée and cook down until concentrated and aromatic.
4. Add hot vegetable dashi, salt, bay leaves and oregano.
5. Cover and cook until tender.
6. Rest covered for 15 minutes.
7. Fluff carefully.

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For the green pepita pipián:

1. Toast the pepitas lightly without taking them too dark.
2. Roast or blister the poblanos.Cook or roast the tomatillos, onion, garlic and serranos.
3. Blanch the spinach very briefly and shock immediately in ice water.
4. Blend the pepitas, vegetables, spinach, cilantro and parsley with enough vegetable dashi to create a smooth sauce.
5. Add lime juice, salt and sugar.
6. Stream in neutral oil while blending.
7. Continue adding dashi until the pipián is smooth, fluid and spoonable.

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For the ancho tahini:

1. Stem and seed the ancho chiles.
2. Toast very lightly.
3. Hydrate in hot water until completely soft.
4. Drain and blend the ancho with a small amount of water until smooth.
5. Combine with tahini.
6. Add lime juice, salt and garlic powder.
7. Slowly blend or whisk in cold water until smooth and fluid.

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For the Mayan-style macerated red onions:

1. Thinly slice the red onions.
2. Toss thoroughly with 2% salt by weight.
3. Massage lightly and allow to sit until the onions begin to soften and release moisture.
4. Add white vinegar.
5. Add enough water only to soften the sharpness of the vinegar.
6. Add habanero and Mexican oregano.
7. Mix thoroughly.
8. Allow to macerate under refrigeration.

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For the toasted pepitas and fresh herbs:

1. Toast the pepitas lightly and season with salt.
2. Pick and wash the herbs.
3. Dry thoroughly.
4. Keep the herbs as small leaves rather than chopping them finely.