Come try Huitlacoche and nopales!
Estela Calzada, a native of Durango, Mexico, will teach attendees to create a vegetarian Mexican meal starring huitlacoche (corn fungus considered the caviar of Mexico!) and nopales, the flesh of the prickly pear cactus. Don’t be fooled by the spiky appearance of these succulents - once the spines are stripped off, the flesh of nopales has a mild, slightly tart flavor that can be used in both savory and sweet preparations. Estela will teach us how to make three dishes featuring cactus: Ensalada de Nopales (salad with nopales), Pastel Azteca (a Mexican “lasagna” with layers of tortillas, huitlacoche, zucchini blossoms, Oaxacan cheese and chile poblano) and a cake that includes cactus pulp as an ingredient (which makes for a deliciously moist cake) and a mezcal frosting. We will then sit down to feast and learn more about Mexican culinary traditions. ***Vegetarian Friendly ***This is a bilingual class, taught in Spanish and English ***Vegetarian Friendly ***
This is a bilingual class, taught in Spanish and English.
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