Chef who fled Haiti cooks rich cuisine at Greenfield pop-up

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Chef who fled Haiti cooks rich cuisine at Greenfield pop-up
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A Mexican restaurant in Greenfield, Massachusetts, is trying something new. Once a week, they’re only serving Haitian food made by a chef who recently migrated to the U.S.

Amy McMahan and Chef Tina are busy in the kitchen, prepping for customers before doors open at 5 p.m.

“I think both Vietnam and Haiti share this kind of cuisine that has a lot of citrus and vinegar, so that it helps to mitigate against the heat,” McMahan said. “I just put out the soup joumou and we have the rice with lima beans, which — I do not speak Creole — but I believe it's diri ak pwa. And then I'm getting the sauce ti-malice,” McMahan said.“This is an independence dish in my country,” she said, in Haitian Creole.“So [after] the revolution happened [in 1804], it was pumpkin-soup time,” McMahan said.

A sign posted on the front doors of Mesa Verde restaurant informs customers of the Haitian food pop-up Sunday nights. Gedeon received the plastic bag wrapped with her favorite meals — legume and rice — and whispered, almost in disbelief, “Oh, my goodness. It's home.”“I [told her] that I love the idea. The food smells wonderful. And I'm so glad that she's doing this. And I'm going to do it every Sunday,” Gedeon said.

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