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Mexican Cooking Online with Angie (Summer)

Embark on an immersive online culinary adventure with Angie as she shares cherished family recipes and cultural insights from Mexico. Learn to craft crispy tostadas topped with zesty ceviche de camaron, accompanied by grilled nopales and jalapeños. Join a virtual dinner party to savor the fruits of your labor and celebrate the vibrant flavors of Mexican cuisine, together from afar.

  • All levels
  • 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:

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 tostadas (crispy, lightly fried homemade corn tortillas) topped with ceviche de camaron (mexican shrimp ceviche), sour cream, and avocado, served with nopales asados con cebollitas y jalapeños (grilled prickly pear cactus or portobello mushrooms with onions and jalapenos).

Since Angie can’t physically welcome you into her home, she wants to do so virtually!

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!

Shopping List for This Class

  • 1 pound (450 g) cleaned and deveined shrimp (medium or large)
  • 10 limes
  • 1/3 pound (150 grams) red onion (about 1 small)
  • 1/2 pound (225 g) plum tomatoes (about 2 medium)
  • 3/4 pound (340 g) cucumbers (3 to 4 small or 1 medium)
  • 2-4 red or green jalapeños
  • 2 habanero chiles (optional)
  • 1/4 pound (115 g) fresh cilantro (about 1 bunch)
  • 1 large handful fresh pomegranate seeds (from about 1 large pomegranate), optional
  • 1 cup (240 ml) sour cream
  • 1 ripe avocado
  • 16 cebollitas/Mexican spring onions (1 ½ pounds, about 4 bunches, preferably small ones), or 1 large white onion
  • 4 medium nopales (about 1 1/3 pounds, cleaned) or 4 portobello mushrooms
  • 8 corn tortillas
  • 1/2 cup (80 ml) neutral oil
  • 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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