September 2008

11 SEPTEMBER 2008
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

"Patricia Jinich, an expert on the regional cuisines of Mexico who teaches cooking classes at the Mexican Cultural Institute in Washington, explains the differences between the American tortilla (predominantly flour) and the Mexican tortilla (primarily corn, except in the north): "The burrita or the burra [Spanish for female donkey] has one ingredient inside. It will either have chilorio or machaca. One uses dry meat, the machaca, and the other one uses fresh meat, and it's a stew. You cook the meat until it is very tender and it's finished off in an ancho chili sauce. It's an exquisite ingredient in one freshly made tortilla. That's it."..."

Click here to read the entire article.

6 SEPTEMBER 2008
11:00 AM to 1:00 PM

Open talk about different varieties of Mexican chiles, and ongoing demonstration of how to make several salsas and their sampling.