I am so happy to be able to teach again at Tucson Botanical Gardens via virtual classes. I believe the best way to establish acceptance and love of a culture is to experience it first hand, by travel, by cuisine, by art. These classes help me bring bits of Mexican and Sonoran culture and gastronomy to you.
Classes will be online via Zoom and will consist of a mixture of live and pre-recorded video (have to keep that old ‘magic of TV cooking’ alive). Register through the Tucson Botanical Gardens’ website.
Class schedule is as follows:
06/16/2020, 3:00 – 4:00 PM PST
Hora Feliz With Mexican Spirits: Enjoy Mexican Happy Hour with celebrated Chef Minerva Orduño Rincón. Put down the tequila and explore two geographically opposite Mexican spirits: Sonoran Bacanora and Oaxacan Mezcal. This fully live class will cover the various types of Mexican distilled spirits and how to enjoy them in three different enjoyable cocktails: a spiced Piloncillo Old Fashioned, a Sonoran Sunset inspired Bacanora cocktail almost too pretty to drink, and a summer appropriate boozy pineapple drink, no paper umbrella required.
06/24/2020, 3:00 – 4:00 PM PST
Aguas Frescas Workshop: Refreshing for Summer: Learn the basics of one of Mexican cuisine’s most refreshing aspects, aguas frescas: fermented pineapple tepache, lime spiked agua de papaya and extra refreshing and potentially clothes staining paletas de jamaica y fresca. There is no better way to beat any lingering Sonoran Desert heat than to enjoy one of the most quintessential Mexican treats, a cool glass of agua fresca.
07/08/2020, 3:00 – 4:00 PM PST
Sonoran Tamales de Elote: Enjoy learning to make Tamales de Elote, the essential summer tamal. Buttery corn, rajas de chile verde tatemado (roasted green chile) and melty queso fresco. This is the only reason why one would brave filling up the tamalera pot in the summer heat.
07/27/2020, 3:00 – 4:00 PM PST
Mexican Panaderia Classics: Bring the sweet scent of the Mexican panadería home with two bakery classics: crumbly Mantecados de Limón, lemony shortbread sugar cookies, and Hojaldre de Piña, buttery, flaky pastries made with scratch pineapple marmalade.
08/10/2020, 3:00 – 4:00 PM PST
A Tale of Two Pickles: two wonderfully acidic and spicy additions to any table, Chiles en Escabeche, that ubiquitous mixture of chiles, onions and carrots, and Papas en Escabeche, similar mix but with potato chunks thrown into the mix. Perfect for putting on top of those saltine crackers everyone pretends to not like.
08/26/2020, 3:00 – 4:00 PM PST
Mexican Reposteria Classics: Bring the sweet scent of the Mexican responsteria home with two Sonoran classics: Flan de Chiltepin and Orange-scented Chocolate Mousse, because chocolate loves flavors other than vanilla.
I so look forward to seeing some happy shining faces in these classes, even if we are unable to share a meal afterwards. Again, all registration is through the Tucson Botanical Gardens website. Recipes and link for the video session will be sent 24 hours before class starts.