Mexican Online Workshop Spring
Learn to make picadillo (a traditional ground beef and potato dish), arroz a la mexicana (long grain rice toasted and simmered in tomato-onion paste), and frijoles negros (black beans simmered with aromatics) served with sliced avocado, queso fresco, and queso blanco!
 |
$60 per device (laptop/tablet/etc) |
|---|---|
 |
All ages! |
Since Angie can’t physically welcome you into her home, she wants to do so virtually!
Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!
In this 2.5 hour interactive online experience Angie will guide you through making three of her family recipes. During your class, you'll prepare Angie's picadillo (a traditional ground beef and potato dish), arroz a la mexicana (long grain rice toasted and simmered in tomato-onion paste), and frijoles negros (black beans simmered with aromatics) served with sliced avocado, queso fresco, and queso blanco.
Here’s how it works:
After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.
At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.
Shopping List for This Class
½ - 2 jalapenos
2 pounds (450 g) plum tomatoes (about 8 medium)
¾ pound (370 g) russet potatoes (about 2 small)
4 ounces (15 g) garlic (about 1.5 large heads)
2 medium white onions
2 cups (400 g) basmati or long-grain white rice
½ cup neutral oil
1 pound (450 g) dried black beans
1 pound (450 g) ground beef (20% fat)
salt
1 cup (140 g) frozen or canned corn kernels, optional for rice
½ cup (70 g) frozen sweet peas, optional for rice
½ cup (70 g) frozen cubed carrots, optional for rice
1/8 pound (2 ounces/60 g) fresh epazote (about ½ bunch), optional for beans
2 chicken or tomato bouillon cubes, or one of each, optional for rice
1-4 chiles de arbol or 1-8 chiles piquin, optional for picadillo
Flour or corn tortillas (for serving)
1 ripe avocado (for serving)
Queso fresco or queso blanco (for serving)
I felt very comfortable in Angie's home, and she was very welcoming. I truly believed her when she said we were welcome back any time. She was also a great cooking teacher! Explaining each part, and adding various facts and tidbits as the night went on. It was evident how much she equated food and love. And everything tasted AMAAAAAAAAZIIIINNNGGGG.
”