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Todo Verde at The Ford - Gypset Magazine

Todo Verde at The Ford

Photo credit Lindsay Kreighbaum

The Ford, the 1,200-seat Los Angeles amphitheater nestled into the Hollywood Hills, announces a new culinary program designed by celebrated chef and community activist Jocelyn Ramirez of Todo Verde. Beginning July 30, 2021, attendees of The Ford’s performing arts programs can order food and beverages at Todo Verde at the Terrace or the Grab & Go Market with Ramirez’ flavor-rich and healthy plant-based menu of dishes and drinks.

Jocelyn 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. As one of the most popular vendors at Smorgasburg LA, Ramirez continues to learn about the health benefits of nutrient-dense food and healthy ecosystems and shares her knowledge of healthy living through workshops, dialogues and food demonstrations throughout the community.

Photo credit Todo Verde

Ramirez is thrilled to have the opportunity to introduce her menu at The Ford, stating, “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. Just six years ago, Todo Verde was founded and has become a staple across LA’s farmers’ markets and Smorgasburg LA. Now we are happy to call The Ford home, serving up some of our signatures like tacos de carnitas, ceviche, mulitas de chorizo and more.”

Photo credit Lindsay Kreighbaum

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 avocado, tomato, cilantro, jalapeño, cucumber, black sesame & tortilla chips; Como La Flor of quinoa, cilantro micro greens, tomato, cucumber & orange, served with citrus-dressed mixed greens; Mulita of house-made cashew cheese melted between blue corn tortillas with house-made plant-based “chorizo,” cashew crema & pickled red onion; Nachos with house-made plant-based nacho cheese over tortilla chips with choice of plant-based “chorizo” or jackfruit, cashew crema & pico de gallo; and Poblano Mac y Cheese with fire-roasted poblano cashew queso and wheat semolina macaroni.

Photo credit Lindsay Kreighbaum

Desserts include Cacao Pudding, a cacao-and avocado-based pudding spiced with cinnamon, vanilla, maple syrup with strawberry reduction, dehydrated strawberries & pistachio crumble; and Plant-Based Cheesecake of creamy cashew-based lemon cheesecake with toasted almond cashew crust, cacao ganache & lemon zest.

To complement these menus are Todo Verde’s refreshing agua frescas, Strawberry Rose and Black Rice Horchata, which are available in both non-alcoholic and spiked versions using craft spirits. Guests may select craft beers from SouthNorte Beer Co. (San Diego) and Baja Brewing (Tijuana) and natural wines from small producers Sassara and Las Jaras wineries.

To learn more about dining and picnicking at The Ford, click HERE.

About The Ford
The Ford is one of the oldest performing arts venues in Los Angeles, with an outdoor 1,200-seat amphitheater and a rich history dating back to 1920. Situated in a 32-acre park and under the stewardship of the Los Angeles Philharmonic, The Ford presents an eclectic summer season of music, dance, film and family events that are reflective of the communities that comprise Los Angeles.

Author: Diana Carolina Carmona

☾Diana◈Carolina☽ ऊँ Publisher ❂ Bliss ∞ Consciousness 🕉 Wellness ☼ Love ☮ Namasté☥☪☄☮☯☸☽∞ ↞☾Joy is my highest purpose ☽↠ WWW.GYPSETMAGAZINE.COM

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