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About the Dish

  • Masa Harina

    Masa Harina

  • PeachDish Salt

    PeachDish Salt

  • Black-Eyed Peas

    Black-Eyed Peas

  • Salad Tomatoes

    Salad Tomatoes

  • Celery


  • Green Onion

    Green Onion

  • Parsley


  • Lime


  • Feta Cheese

    Feta Cheese

  • Pepitas



In a medium bowl, stir together masa, 1/2 cup cold water and 1/4 teaspoon PeachDish Salt until a soft dough forms. Divide the dough into 6 evenly sized balls, and flatten each into a 2-inch cake. Arrange on a plate in a single layer, and cover with plastic wrap.
In small saucepan over high heat, combine remaining 1 cup water and 1/4 teaspoon PeachDish Salt. When water comes to a to boil, add black-eyed peas. Reduce heat to a lively simmer, and cook until peas are tender, 15-18 minutes. Drain in a colander or strainer, and transfer peas to a large bowl to cool.
While peas are cooking, prepare your mise en place: Halve tomatoes. Cut celery into 1/4-inch pieces. Finely chop green onions. Pick and chop parsley leaves. Zest and juice lime.
Once peas have cooled slightly, add tomatoes, celery, green onion, parsley, lime juice and zest, 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Toss well. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Heat a skillet over medium-high heat; add 2 tablespoons cooking oil. When oil is shimmering, add masa cakes in a single layer. Cook until they are golden and crisp on the bottom, 2-3 minutes. Flip and cook until brown on second side, 1-2 minutes more.
Divide pea salad between 2 plates, and top with feta and pepitas. Serve with masa cakes on the side. Enjoy!