coffee-inspired Latin American Street food menu

For years now we've been travelling to the countries where coffee is grown to source some of the best coffee in the world. While we're there we often get treated to simple, delicious, flavourful foods that you can't redily find in Edmonton. These foods have become an important part of the coffee experience for us, and we wanted to share that experience with our friends and customers. So for the past several months our executive chef Chad Moss has been refining recipes, painstakingly working with Brazillians, Colombians, Salvadorians who have given feedback and guideance on making these treats as authentic as possible. Then of course we had to build a complete comerical kitchen in the space where we used to roast coffee.

So here we are, we've finally released the menu and started serving these tasty creations to Edmonton eaters. Below is a run down of the different items. We'd love to hear what you think. Send us your feedback at info[at]transcendcoffee[dot]com or post your review on yelp or urban spoon.

Coxinha (Co-SHEEN-ya)

This Brazilian dish is virtually everywhere you travel in Brazil. The shape and size of the dumpling is meant to replicate a mini chicken thigh. Savory chicken stock-based dough wrapped around seasoned shredded local game hen, crumbed and baked before service.

Paö de Queijo (POW-de-KAY-jew)

Made from Polvilho Azedo (sour manioc starch) and firm salty cheese, these buns are a part of daily life in Brazil. Every home, restaurant, rest stop or beach side food stand proudly serve this delicious snack. A must during cafezinho (coffee break). Celiac friendly (no gluten added). Traditional (cheese) or Romeo e Julietta (with guava).

Pupusa

While relaxing at the J.Hill coffee mill in El Salvador after a long day of coffee tasting, to our delight a crew of women descended and began preparing pupusa by the basket load. Various fillings are packed inside Masa (corn) based dough then fried and served with tangy cabbage slaw. Both vegan and meat (braised pork)varieties available. Celiac friendly (no gluten added).

Arepa con Chicharrón

As Poul and Ben can tell you, eating arepa in Colombia is as normal as breathing air. A masa (corn) based dough is mixed with queso duro (hard fresh cheese) baked and topped with local Berkshire pulled pork balanced with a zesty sauce. Celiac friendly (no gluten added).

Focaccia

OK, so Focaccia is not a coffee country item, but our bread genius Jeff Johnson has litterally put years of passionate experimentation, several trips to Italy and a wood burning pizza oven into these tasty creations. Slow fermented bread baked in a hearth oven provides a complex flavour, with a tender chewy interior (crumb) and a caramelized crust. Topped with a variety of fresh local ingredients.

More to come

Executive chef Chad Moss and Jeff Johnson are continuing to develop new and delicious items using the highest quality local ingredients. Watch for house-cured local meats and local cheese charcuterie baskets coming soon.