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Braised chicken breast, lime, chipotle adobo & masa. Comes with crema & salsa roja.
- Oven Method: Pre-heat oven to 425 degrees. Place tamale in an oven safe tray, cover with foil tightly. Cook for 10 min or until heated through.
- Microwave: Take item out of bag, place on a microwavable plate and cover with a damp paper towel. Warm up for 1 min, flip, and repeat until heated.
Ingredients: Masa, chicken, chipotle peppers in adobo sauce, chicken stock, honey, garlic, cumin, salt, black pepper, lime juice, cilantro, olive oil, baking powder.
Open Kitchen Oahu has been a future plan of Ke Nui Kitchen owner, Thomas Naylor, and due to the Covid-19 it was brought to life early! Open Kitchen Oahu creates chef driven meals for people to enjoy in the comfort of their own homes and provides a fast, easy way to plan delicious meals for your week when you're on the go! Open Kitchen takes pride in locally sourcing ingredients from local farms and harbors whenever possible, to radiate the freshest flavors of our beautiful island. They have tons of options for everyone and are extremely excited to continue to serve you and your 'ohana.
Thomas is the founder of Ke Nui Kitchen and Open Kitchen Oahu. The restaurant business is in his blood. Starting with his grandfather Tiny, and continuing with his father and uncles, the Naylor name is synonymous with food culture dating back to 1924 in California and Nevada.
Thomas has over fifteen years of experience in the food & special events industry. Cultivating a hard working group of selected chefs that have 100 years of shared experience working with many varieties of food including: Local, New American, Farm to Table, Pan Pacific, Latin, Peruvian, and Mediterranean.
Starting in his hometown on the North Shore, and rippling throughout Oahu, Thomas has garnered a reputation for excellence in culinary services, and most notably a commitment to his clientele and community.
As a Maryland local, relocated to the islands, Pastry Chef Caroline has found her home here at Ke Nui Kitchen and Open Kitchen Oahu. Her catering career began at the age of 15 and slowly grew into a passion for pastry. From there, Chef Caroline’s pastry training eventually brought her to France where she gained a French Pastry Certificate, as well as a taste for new cuisines. These days, her ever-adapting interests have lead her towards the world of vegan and gluten free desserts. Chef Caroline loves customizing treats to fit her client's desires for their special event.