The 2016 cooking class schedule is available now! Learn how to cook your favorite Latin dishes, share in our culture, and meet new people at the same time. Class fees vary and directly support our Senior Nutrition and Wellness Program. Upcoming classes include:
- Chile En Nogada – April 30 The chile en nogada is a traditional Mexican dish made with poblano chiles stuffed with a mixture of meat and dried fruits, covered in walnut sauce, and garnished with pomegranate seeds and parsley. This dish will be taught by Patricia Santivanez, a Le Cordon Bleu Alumni with years of experience within restaurants, personal catering business and travels of Latin and Central America. She considers Chile En Nogada her most requested dish in her journeys.
- Margarita and Carne Asada with Nopal Salad – May 14 Prickly pear cactus salad – ensalada de nopal – is eaten throughout Mexico. It is typically served as a side dish or paired with carne asada. After you finish cooking up your ensalada de nopales you can wash it down with a Margarita made from scratch!
- Vegetarian Tamale Making – May 21 The class focuses on the traditional preparation of two types of authentic veggie tamales: Cheese & Jalapenos and Vegan Mole and Potato wrapped in banana leaf. The tamales are prepared in the handmade and traditional fashion using cultural ingredients.
- Tamale Making – June 11 The class focuses on the traditional preparation of authentic pork tamales. The tamales are prepared in the handmade and traditional fashion using cultural ingredients, which includes pork lard.
- Chicken Sopes and Salsa – June 25 Plump chunks of chicken slow cooked in chile sauce will leave you wanting more! Chef Luisa’s take on this traditional dish is native to Northern Mexico complete with chicken and the traditional smear of fried beans, cabbage, tomato, crumbled cheese and the homemade salsa made during the class.