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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 equal 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. Trim and finely chop green onions. Pick and chop parsley leaves. Zest and juice lime.
When peas have cooled slightly, add tomatoes, celery, green onion, parsley, lime zest and juice, 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Toss well. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Place 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, and enjoy!