In this class we work with a colourful bounty of ingredients to make a flavoursome plant based mexican spread.
What will we make?
Classic guacamole - to enjoy with fresh tortilla chips
Two traditional table salsas
Taco fillings x2
1 traditional vegetable based mexican braise ie - vegetarian mole verde or papas y rajas
1 classic taco filling - using plant based substitutions ie - ‘jackfruit pibil’ or ‘tofu al pastor’
Corn esquittes - a tasty mexican street food favourite
Handmade corn tortillas using the press and comal (learn about these in class)
** I will be working to source the best seasonal ingredients, the final menu will be decided in the weeks prior to the class
What to expect?
A mix of hands on cooking and some demonstrations
Arrive and enjoy a refreshing agua fresca, meet your classmates, receive your recipes and go over the menu, then jump into creating a delicious meal.
We will use a range of traditional processes and ingredients to prepare the dishes.
Learn to flame, roast and soak a range of chiles to bring out beautiful flavours.
Use clay mortar and pestles (molcajete) to prepare earthy marinades and salsas.
In the middle of the session we stop and have a break to enjoy refreshments and snacks we prepared.
Finish the session by having a family style meal together with all the food we have made.
Take home Clay Cantina recipes
this class is approximately 3 hours of hands on cooking and demonstrations and 1 hour for enjoying the food made in class