Our Mexican Culinary Experiences! nuestras Experiencias Culinarias! Por favor, activa JavaScript en tu navegador para completar este formulario.Nombre *NombreApellidosCorreo electrónico *Texto de una sola líneaTexto de una sola línea (copia)Casillas de verificaciónMailing list sign up. / Darse de alta para recibir correo electrónicos. Mexican Culinary Experiences / Except where indicated, Saturday sessions will begin at 5:30pm Eastern Time USA and will last approximately 90 minutes / Sunday sessions will begin at 10:30am Eastern Time USA and will last approximately 90 minutes / Each class is $15.00 USD. NOTE: IF YOU ARE HAVING ANY TROUBLE WITH THE PAYPAL PROCESS, PLEASE SEND AN EMAIL TO kiexperienciasmex@gmail.com. Sunday, June 13 – Tlacoyos de Frijol “con todo” – A Mexican classic with prehispanic origins. Corn masa patties, stuffed with beans, topped "with everything" (10:30am EDT)Saturday, June 26 – Mole Verde con la Cosecha de Primavera – Spring Harvest Green "Mole". Served over pork. (Pork can be substituted for another protein or vegetables.) (5:30pm EDT)Saturday, July 10 – Pescado con Calabacitas. Y Chiles en Escabeche – Fish with zucchini and summer squash. Plus marinated jalapeños, cauliflower, carrots, zucchini, and garlic (5:30pm EDT)Sunday, July 18 – Molletes con Pico de Gallo. Y Café de Olla – Classic Mexican comfort food to enjoy for breakfast or dinner: Baguette topped with refried beans and melted cheese, served with fresh sauce made from diced tomatoes, cilantro, jalapeños, and onion. And traditional Mexican coffee prepared with cinnamon, piloncillo, and cloves (10:30am EDT)Saturday, July 31 – Tortas de Coliflor. Y Arroz a la Jardinera – Cauliflower pancakes in fresh tomato sauce. And garden rice, made with fresh carrots, peas, and corn (5:30pm EDT) Saturday, August 7 – Gorditas de Picadillo. Y Salsa Verde y Salsa Roja – Thick pockets of corn masa, stuffed with ground beef, carrots, onions, peas and potatoes. And Mexican green and red sauces made from seasonal vegetables (5:30pm EDT)Saturday, August 21 – Sopa de Milpa. Y Flor de Calabaza Rellena de Queso de Cabra – Soup made from corn, zucchini, poblano peppers, zucchini blossoms, and epazote. And zucchini blossoms stuffed with goat cheese. (We are planning this session in collaboration with farmers in the Upper Valley (NH/VT). If the zucchini blossoms are not available (either from these farmers or in gardens you may have access to), we will substitute another delicious dish featuring late summer ingredients) (5:30pm EDT)Saturday, August 28 – ¡Esquites! (dos estilos) – Back by popular demand, Mexican Street Corn. This time, we will prepare it two ways: Boiled and pan fried (5:30pm EDT)GIFT CERTIFICATE -- valid for any future class. Enter recipient's name and email in the comments field below. We will reach out to you before contacting the recipient with redemption instructions. Total$ 0.00Comentario o mensajePay Now / Pague Ahora
