24 FEBRUARY 2011
6:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
Chef Alejandro Ruiz, utmost expert on Oaxacan food and moles, will do us the honor of joining us for this class: Straight from Oaxaca, from the Award winning Casa Oaxaca restaurant, he will come to share his food and expertise!
An intoxicating blend of chocolate, chiles, garlic, onions and nuts and so
Oaxaca is known as the land of the “seven moles”. But a quick visit to that
enchanting, incredibly diverse state will reveal that there are many more
than that. Comprising an infinite rainbow of earthy colors such as black,
brown, brick red, yellow and green and varying textures and ingredients.
The region’s moles which include, negro, rojo, coloradito, chichilo, verde,
amarillo, mancha manteles, almendrado, pipian, de Castilla use a variety of
chiles, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains,
chocolate, spices, chile seeds and a wide array of ingredients. From the
incredibly complex and laborious to the simplest with just a handful of
ingredients, this is a class sure to surprise and please all your senses.
To register and for more information click here.
I had a blast cooking at The Today Show in New York. I made Chicken Tinga and shared just two ways, out of a thousand, that one can refashion Chicken Tinga into: Tostadas and Tinga’Dillas (Yep! made up the name!).
You can watch my visit on the Today Show here
26 August 2009
4:30 PM to 6:00 PM at Foggy Bottom Market (I St, between New Hampshire and 24th St, NW)
It is tomato week at Freshfarm Markets! This will be a cooking demonstration and sampling of two easy, delicious and versatile ways to use ripe tomatoes.
For more information click here.