Farewell to the year with healthy tamales

Chefs and restaurant owners who prepare plant-based dishes and sustainable foods share recipes, ideas and what to eat this holiday season.

Like Eduardo Antonio, Chef of Cafe de Olla Restaurant in the Mission District in San Francisco, CA, talks about their environmentally and health conscious cuisine, their healthy and sustainable menu, and how they promote sustainable agriculture.

He points out that at this time of year people come to buy tamales and also promote the food of Oaxaca.

Eduardo Antonio, shares that in his town they make a bean tamale that sells a lot on Halloween, a local celebration.

In his restaurant Café de Olla, he sells a lot of tamales for the celebration at the end of the year.

She shares that she goes to the farmers’ market and chooses healthy products for her customers while supporting local producers.

She talks about what products she buys, especially seasonal.

He says that most of the produce goes from the fields to his customers’ plates.

Finally, Eduardo Antonio, cook and owner of Café de Olla, says that there is a connection with the local people. He comments that there is a connection with the farmers as healthy and sustainable products are guaranteed for consumers.