Mexico native Estela Calzada will teach us how to create a classic Mexican dish that hails from Puebla.
A native of Durango, Mexico, Estela Calzada will teach attendees to create a Mexican meal speaking Spanish—as Juan (teacher of Salvadoran cooking class) translates into English. We will make Chiles en Nogada, a complex dish that hails from Puebla, Mexico and represents the Mexican flag through its colors: The green stuffed poblano chilis are covered in a white nut creme sauce that is sprinkled with red pomegranate seeds. We will also make white rice and two drinks: Agua de Jamaica (hibiscus iced tea) and Agua de Tamarindo (Tamarindo juice). Once our feast is ready, we will sit down and eat and learn more about Mexican culinary and cultural traditions. Estella worked for two years at Somerville’s Tu Y You restaurant (her mole and tamale recipies still grace the menu there!) and runs a catering company called Comida Autentica Mexicana.
***We are excited to offer a English-Spanish bilingual class! This class is open to all but especially recommended to those looking to practice a little español and Mexican cooking. ¡ándale!
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