08/31 6am-9pm

A special event designed by Soil to Soul featuring some of his remarkable Mexican dishes, and presented in collaboration with Roots of Mexico. Menu highlights in Collab with Roots of Mexico :

• My Mole Negro (Roots of Mexico): A deeply flavored, slow-simmered mole negro, balanced with toasted chiles, nuts, seeds, and dark chocolate from Oaxaca, finished with bright citrus notes.

• Fresh Tortillas (Flour and Corn): Corn imported from Mexico and Nixtamalized in house, Hand-pressed tortillas made to order—soft, warm, and perfect for pairing with mole or other fillings.

• Gava Panna Cotta: A silky, creamy panna cotta infused with guava for a light, tropical finish that complements the rich savory courses.

• Tejuino - Fermented Corn Refreshing Drink in Collab with Erth BevCo‍ ‍

This curated, organic tasting celebrates traditional Mexican flavors with thoughtful, ingredient-forward preparations by Soil to Soul and Roots of Mexico.

Buy Tickets here before they are gone —> Summer Dinner Series | Soiltosoulusa ←— Click

08/22 9am-1pm

Come and see us at the Boise Farmers Market Aug 15 from 9am-1pm

Locations: 1500 Shoreline Dr.

Menu: To be determined

08/22 9am-1pm

CANCELLED !

08/15 9am-1pm

Come and see us at the Boise Farmers Market Aug 15 from 9am-1pm

Locations: 1500 Shoreline Dr.

Menu: To be determined

Rajas Pollo con Queso Burritos : Organic Free range corn free Chicken from Mcintyre farm and Poblano Peppers from Kings Crown Organic Farm with a Mozzarella cheese from Idaho Cheese with Peruvian Beans and Butter white rice. Wrap in an Organic Sourdough Tallow Hand rolled Flour tortilla made in house

Organic Sourdough Traditional Cinnamon Rolls (Mcintyre Farm Eggs and Raw milk

Organic Mexican Hibiscus Tea with Cinnamon

Come and see us at the Spring Wildwood Outdoor Market on Saturday April 25 from 10am -1pm. Menu to be determined.

Located in 2840 Wildwood Street Boise, 83703

Last POP UP before the Opening Season !Come and join us at the BOISE FARMER MARKET (Location to be announced) on Saturday March 21 from 11 am -12 pm Menu to be determined. Stay tuned!