Mexican food class, March 3, 2013

Another in our series of International Cuisines. Learn more techniques and recipes to bolster your culinary knowledge! This class focuses on the incredible cuisine of Mexico.

Some of the main ingredients in Mexican cuisine are tomatos, chilis and corn, all summer and fall harvests. However, these incredible vegetables dry very well so in the winter we focus on using dried chilis and chili powders, dried tomatos and various kinds of dried corn.

We will be preparing the following menu:

homemade tortillas (it is easier than you think!)
Pozole (soup made with hominy, a type of dried corn)
mexican rice
refried heirloom beans
sauteed greens with garlic and olives
sope (fried tortilla bowls filled with beans and salsa)
citrus salad

and more

For more information or to register: vegshaku8 at gmail
Sunday, March 3, 2013
noon
limited space for 8
$50/person