Todo Un Poco’s Farm-to-Fork Philosophy

Overview

At Elk Grove’s local favorite restaurant, Todo Un Poco, the philosophy of farm-to-fork knows no limits.

Chef Marie Mertz is enthusiastic about her Mexican-Italian eatery’s relationship with Cliff’s Garden, a nearby energy-efficient property that has become a primary source for ingredients used at Todo Un Poco.

How It All Started...

Marie has always been passionate about taking care of the planet and reducing her carbon footprint. When Cliff made a call out to Sacramento restaurants and chefs to learn about his Elk Grove farm, Marie was the only interested party and has been visiting for nearly a decade since. Marie’s visits include repurposing organic waste from the restaurant and harvesting the available herbs and vegetables for guests to enjoy in her delicious dishes.

Cliff's Garden

Elk Grove

We benefit so much from the farm; the community benefits too. I’m so fortunate to have built this partnership. It feels like home.
Marie Mertz, Chef of Todo Un Poco

The Organic Waste Project Begins

Cliff, owner and farmer of the land west of Interstate 5, is enthusiastic about his relationship with Marie and Todo Un Poco. Cliff and Marie’s Organic Waste Project is a culmination of the duo’s efforts to live sustainably and encourage others to do the same. From rice to vegetables, Marie can repurpose organic waste from the restaurant to feed the chickens on the property.

Although Marie makes frequent visits to the farm to recycle the waste, she also finds new ways to “give new life to the same old food.” Marie explains that “carrots are one of the ingredients that I have achieved zero organic waste,” using the root vegetable in many forms such as soups and dressings.

From Farm Crops to Fine Cuisine


Did you ever expect that the delicious salad tomatoes or the diverse pizza toppings at Todo Un Poco were sourced just seven minutes from the restaurant? A best-seller, Punjabi Pizza, uses cauliflower from Cliff’s Garden. Marie also sources chiles, shishito peppers, onions, cabbage, rosemary, and much more depending on the season.

In fact, the specials on the Todo Un Poco menu fluctuate based on the farm’s fresh ingredients. Marie often comes out to the farm for lunch, where she brainstorms dishes that she can create in the kitchen.

Sustainability Tips from Marie & Cliff

Cliff and Marie are a pure representation of a family farm and local restaurant working together to create delicious dishes for all to enjoy and take care of the Earth one plate at a time. Learn more about how you can practice sustainability with tips from Marie and Cliff.

Buy less – When visiting the supermarket, buy only what you will eat or freeze to reduce waste.

Ask for smaller portions – If you aren’t a fan of leftovers, ask your server for a smaller plate. Todo Un Poco is happy to provide this option to guests.

Take one step at a time – Cultivating sustainable habits takes time, but it is important that we all try to implement eco-friendly practices. Marie says, “You don’t have to go to a farm to start making a change.”

Visit Todo Un Poco today and taste the foods that are growing right in our backyard! We are proud to have Marie, a sustainable chef and creator, and Cliff, a generous and knowledgeable individual, in our community.

Cliff and Marie

Related Content: