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Mexican Summer Online Workshop

with Angie

Learn to make tostadas (crispy, lightly fried homemade corn tortillas) topped with ceviche de camaron (mexican shrimp ceviche), sour cream, and avocado, served with nopales asados con cebollitas y jalapeños (grilled prickly pear cactus or portobello mushrooms with onions and jalapenos)!

Day
Saturday, Aug 17
Time
11am-1:30pm (EDT)
Neighborhood
This workshop will take place online.
Availability
16 spots available
$60 per device (laptop/tablet/etc)
All ages!
All Online cooking classes include interactive cooking instruction, a virtual dinner party, a packet with the instructor's family recipes, and a video recording of the class. Since the price is per device, feel free to invite your partner, kids, or roommates to join!

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 tostadas (crispy, lightly fried homemade corn tortillas) topped with ceviche de camaron (mexican shrimp ceviche), sour cream, and avocado, served with nopales asados con cebollitas y jalapeños (grilled prickly pear cactus or portobello mushrooms with onions and jalapenos) .

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

1 pound (450 g) cleaned and deveined shrimp (medium or large)
10 limes
1/3 pound (150 grams) red onion (about 1 small)
1/2 pound (225 g) plum tomatoes (about 2 medium)
3/4 pound (340 g) cucumbers (3 to 4 small or 1 medium)
2-4 red or green jalapeños
2 habanero chiles (optional)
1/4 pound (115 g) fresh cilantro (about 1 bunch)
1 large handful fresh pomegranate seeds (from about 1 large pomegranate), optional
1 cup (240 ml) sour cream
1 ripe avocado
16 cebollitas/Mexican spring onions (1 ½ pounds, about 4 bunches, preferably small ones), or 1 large white onion
4 medium nopales (about 1 1/3 pounds, cleaned) or 4 portobello mushrooms
8 corn tortillas
1/2 cup (80 ml) neutral oil
salt

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.

Alex P.
Mexican Summer Online Workshop
$60 per device
Sat, Aug 17
11am-1:30pm (EDT)
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