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Dominican & Mexican Soul, Italian Technique
Weekly meal prep by Sebastian Ulanga, cooked out of the Bronx. Prepped Sunday and delivered Monday, starting close to the kitchen and opening borough by borough across Manhattan, Brooklyn and Queens. The kitchen paperwork is still in progress.
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Founding guests get the first weeks of a small kitchen
How your week works
Every week runs the same way, so you always know where your food is.
One
You order Tuesday to Friday
The menu goes up Tuesday. Ordering closes Friday at 6 PM, which is when the shopping list gets written.
Two
One chef cooks Sunday
Shopping Saturday, cooking Sunday. Everything is made that day, by hand, in one kitchen.
Three
It arrives Monday
Sealed, labeled and delivered across Manhattan, Brooklyn, Queens and the Bronx.
Some of what gets cooked
A week runs to twenty-two dishes and rotates. These are the chef picks.
Mangú Con Los Tres Golpes
Dominican
Breakfast Burrito Cotto
Mexican
Mole Negro Chicken Bowl
Mexican
Chimichurri Steak Salad
Argentine
Achiote Pork Shoulder
Dominican
Miso-Guava Glazed Pork Belly
Fusion
The 3000 Pizza
Italian
Birria Breakfast Tacos: Consommé Dip
Mexican
Cooked to travel, finished at home
Some things do not survive a night in a container, so we stop short on purpose. Anything meant to be crisp is par-cooked, cooled and packed; the card names the one step that finishes it in the oven or on the stovetop.
The box unpacks into two places. What is best in the first days is labeled for the fridge, and anything that keeps on the counter says so. You are not meant to guess.
One order feeds the table
You pick dish by dish and set how many of each. A household orders any mix in one box on one Monday delivery. Kid portions are there for younger children. Nobody has to eat the same thing to be fed on the same day.
What a plate costs
Each dish is priced by what it takes to cook.
- $11
- Light
- $14
- Standard
- $17
- Premium
Larger weeks lower the per-meal price. The saving starts at 6 plates and grows from there.
The chef
Sebastian Ulanga
I have been cooking all my life, from a high school culinary program to culinary school to the line, five of those years for Chef Marc Forgione. Until now there was nothing with my name on it. Cotto is that: restaurant cooking, brought home without cutting a corner, through the Dominican and Mexican roots I bring to everything.
When the kitchen opens
Leave your email and you will hear from us first.