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Cuisine of Mexico
Casa Dolores - Center for the Study of the Popular Arts of Mexico
Join our Host, Chef Monica de Alba
for a workshop of the fresh cuisine of Mexico
July 8th, 2009 from 5:00pm to 8:00pm.
Menu to include:
Chicken Tingas - A tinga is a special kind of stew fromPuebla that's most often made with pork, but alsomade with other meats. This version will be made with chicken in a smokychipotle sauce and served ontostadas with black beans.
Nopalitos– A refreshing salad made from fresh cactus pads.
Tomatillo Salsa – Traditional salsa made from tomatillos (husktomatoes), a tomato like green fruit.
Horchata– Pleasantly sweet rice drink flavored with cinnamon.
We will enjoy our delicious dinner in our charming and historical adobe
(theoldest in Santa Barbara), chef de Alba will provide recipes of the
prepareddishes to all participants.
Classsize is limited to 25 participants; to secure your space prior to July 1st,
send payment of $35.00 (includes recipes and dinner) to:
1023 Bath Street
Santa Barbara, CA 93101