The Ford, the 1,200-seat Los Angeles amphitheater in the Hollywood Hills, announced a new culinary program designed by celebrated chef and community activist Jocelyn Ramirez of Todo Verde.
Ramirez founded Todo Verde in 2015 with a mission to create delicious and healthy foods inspired by her Mexican and South American roots for her Eastside Mexican community. She continues to learn about the health benefits of nutrient-dense food and healthy ecosystems and shares her knowledge of healthy living through workshops.
“This is such a moment for chefs of color in Los Angeles, and I’m honored to be a part of The Ford’s season as the first plant-based food concessionaire to take over a major music venue in the city of Los Angeles,” she said.
In addition to three types of tacos – mushroom y mole, jackfruit carnitas con pipian verde and chorizo-spiced-seared mushroom – Todo Verde offers several dishes to share: ceviche de palmitas with hearts of palm in citrus and olive oil served with tortilla chips; como la flor of quinoa, cilantro micro greens, tomato, cucumber and orange; nachos with house-made plant-based nacho cheese over tortilla chips with choice of plant-based “chorizo” or jackfruit, cashew crema and pico de gallo; and poblano mac y cheese with fire-roasted poblano cashew queso and wheat semolina macaroni.
Todo Verde also serves desserts and beverages, as well as craft beer at Todo Verde at the Terrace or the Grab & Go Market.
For information, visit theford.com.
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