You'll begin by making creamy guacamole from scratch, learning how to balance lime, spice and fresh ingredients for the perfect dip. Next, you'll prepare chiles en nogada by roasting poblano peppers, filling them with a savory mixture of seasoned meat, fruit and nuts, then topping them with a rich walnut cream sauce and vibrant pomegranate seeds. To finish, you'll bake a light tres leches cake, soak it in three kinds of milk and top it with fluffy whipped cream. Book your spot today!
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Guacamole and Chips
With avocados, lime juice, tomatoes, onions, cilantro and jalapeño
Chiles en Nogada
Poblano peppers stuffed with spiced meat, fruit and walnut cream sauce
With roasted poblano peppers, ground meat, fruits, nuts, spices, walnut cream sauce and pomegranate seeds
Tres Leches Cake
With sponge cake, evaporated milk, condensed milk, heavy cream and whipped cream
This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
