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Mexican Cooking Online with Angie (Winter)

In this class, Angie will guide you in preparing three cherished family recipes: crispy chiles rellenos, vibrant arroz verde, and savory frijoles a la charra, all bursting with authentic flavors.

  • All levels
  • Small class sizes
  • 11 and older
  • $60
  • Earn 10% Rewards
  • Price Lock
  • Virtual Learning
  • 2 hours & 30 minutes

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  • $60/person
  • 2 hours & 30 minutes
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Class Description

Description

What you'll learn in this mexican cooking class:

Learn to make chiles rellenos (battered and fried poblano peppers stuffed with queso blanco) served with arroz verde (long grain rice simmered with a spinach-tomatillo puree) and frijoles a la charra (roman beans cooked in a delicious array of Mexican spices).

Our online classes are designed to be special, meaningful opportunities to share cooking, culture, and connection--just like our real life experiences. We want you to cook along, and we promise there will be plenty of time for questions, conversation, and stories. It will all end with a virtual dinner party where you'll get to share in the fruits of your labor, apart, but together!

In this 2.5 hour interactive online experience Angie will guide you through making three of her family recipes. During your class, you'll prepare Angie's chiles rellenos (battered and fried poblano peppers stuffed with queso blanco) served with arroz verde (long grain rice simmered with a spinach-tomatillo puree) and frijoles a la charra (roman beans cooked in a delicious array of Mexican spices).

Here’s how it works:

After registration you’ll receive an email with the Zoom link, shopping list, equipment list, and recipe packet.

At the scheduled time of your class, you’ll click on the Zoom link and join your class live! Afterwards, you will receive a link to a video recording of your class that you can revisit at your leisure.

Shopping List for This Class

  • ½ pound queso blanco
  • All-purpose flour, for sprinkling
  • 3 large eggs
  • 2 cups extra long rice
  • 1 pound dried roman beans
  • 2 heads garlic
  • 4 medium white onions
  • 6 large poblano chiles (about 1 1/3 pounds)
  • 1 ½ pounds plum tomatoes (about 6)
  • 1 large jalapeño chile
  • 1 small bunch fresh cilantro
  • ¾ pound tomatillos
  • 5 ounces spinach leaves (about 1 bunch)
  • 2 ½ cups sunflower oil
  • 1 tablespoon plus 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ¼ cup all purpose flour
  • Salt

All Online cooking classes include interactive cooking instruction, a virtual dinner party, a packet with the instructor's family recipes, and a video recording of the class. Since the price is per device, feel free to invite your partner, kids, or roommates to join!

Remote Learning

This course is available for "remote" learning and will be available to anyone with access to an internet device with a microphone (this includes most models of computers, tablets). Classes will take place with a "Live" instructor at the date/times listed below.

Upon registration, the instructor will send along additional information about how to log-on and participate in the class.

Refund Policy

  • If you cancel 13 business days before your workshop you will receive a full credit, which you can apply to another workshop.
  • After that, you may send someone else in your place (we ask you to notify us in advance if you're doing this).
In the rare event that an instructor needs to cancel last minute, students will receive a refund. We do not otherwise offer refunds.

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The League of Kitchens

A new immersive culinary adventure in NYC where immigrants teach intimate cooking workshops in their homes. Each experience will offer opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking....

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The League of Kitchens

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