While best known for her self-portraits portraying death and dark subjects, FridaKahlo also had a love for life, and she loved to cook.
The Diego Rivera and Frida Kahlo in Detroit exhibit will open at The Detroit Institute of the Arts this month. In the same spirit, three Detroit-area chefs are paying tribute to the renowned Mexican artists. They’re guided by a book written by Guadalupe Rivera, Diego Rivera’s daughter, called Frida’s Fiestas: Recipes and Reminiscences of Life with Frida Kahlo.
Stateside’s Mercedes Mejia visited the restaurant El Barzon in Detroit, where Chef NorbertoGarita concocted the Chile RellenoPicadillo, a green poblano pepper stuffed with shredded chicken and vegetables, sliced almonds served with a tomato sauce, and more.
This weekend, El Barzon is completely booked, Garita said. However, the menu he calls “dining like Diego and Frida” will continue into the summer.
