Mexican Cooking with Angie: Taste of Workshop

One of Angie’s favorite things in the world is the smell of homemade tortillas, both the flour variety from her hometown of Monterrey and the corn kind from Puebla. You’ll understand why as soon as you walk into her home. Keeping tradition alive is incredibly important to Angie. Although she has been living in the US for more than half her life, she is very proud of her Mexican heritage and loves nothing more than sharing Mexican traditions with her guests. 

Angie brims with passion for her cuisine and loves telling stories about what she cooks--recipes she learned from her mom, her “Aunties,” her mother-in-law, and her husband’s six sisters. Angie is full of love for her country, her family and friends, and pretty much anyone who walks into her home excited to learn, cook, and eat. 

You’ll leave Angie’s workshop with a newfound appreciation for the sentiment behind “mi casa es su casa”—something Angie says often and in earnest. (Pro tip: Angie is working on a guide to the best places to eat Mexican food in NYC and she loves sharing her information…)

Menu:
Tamales de Rajas (Vegetarian Tamales)

• Chilli seasoned corn masa dough filled with queso blanco, jalapeños, white onions, and tomatoes, steamed in corn husks until tender.

Salsa Roja (Red Salsa)

• A blended salsa of quickly cooked plum tomatoes and jalapeños, served warm or at room temperature.

Ensalada de Nopales (Cactus Salad)

• Mexican-style cactus salad with tomato, onions, raw and pickled jalapeños, cilantro, and lime juice.

Atole “Champuraddo" (Hot Sweet Corn Drink)

• A hot drink prepared with corn masa, whole milk, sweetened condensed milk, and Mexican chocolate tabs, and flavored with cinnamon and cloves.

Food Allergies: This menu includes dairy.

All "taste of" workshops include a welcome-snack and beverage, 1.5 hours of hands-on cooking instruction, a small meal, and a booklet of recipes and in-depth culinary info.