Cooking Class Plant-Based Mexican Favorites
Guided by Chef Andy, you’ll dive into flavorful, plant-based twists on Mexican favorites from start to finish. You’ll kick things off with sweet, creamy vegan elote topped with crunchy, spicy tortilla chips. Then sharpen your knife skills while making zesty pico de gallo loaded with tomatoes, cilantro, jalapeños and fresh lime. Next, you’ll cook comforting chilaquiles verdes with tofu chorizo and silky vegan sour cream. And to wrap things up, you’ll fry golden vegan churros, dust them in cinnamon sugar and serve them with rich dipping chocolate. Book your spot today!
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Vegan Elote With Crispy Spicy Tortilla Chips
With sweet corn, vegan mayonnaise, nutritional yeast and spicy tortilla chips
Pico de Gallo
With tomatoes, cilantro, onions, jalapeños and lime
Vegan Chilaquiles Verdes With Soy Tofu Chorizo and Vegan Sour Cream
With tofu, tortilla chips, jalapeños, tomatillo salsa and spices
Vegan Churros With Dipping Chocolate
With flour, vegan butter, sugar, cinnamon and chocolate