Mexican Brunch

A hands-on cooking class culminating in a family-style meal served with wine.

Prepare for the long weekends ahead (Memorial Day, we're looking at you!) and change up your first meal of the day with inspiration from South of the border. Planning a brunch party shouldn't be hard. You’ll learn a few prep ahead plates and dishes best made at the last minute, so you can be the brunch host/ess with the mostest.

MENU

Huevos con Chorizo (Eggs with Mexican Sausage) Breakfast Tacos

Enfrijoladas (Tortillas Drenched in Bean Sauce with Avocado and Mexican Cheese)

Chilaquiles (Salsa Fried Tortilla Strips)

Horchata Pan Perdido (Horchata French Toast Casserole)

Jicama Salad

Papaya with Lime

Paloma Wine Spritzers

Annelies Zijderveld was born in Texas and has called the Bay area home for many years. She is the author of Steeped: Recipes Infused with Tea, a book for tea lovers about how to cook with tea. As a cooking teacher who teaches at 18 Reasons and Draeger’s in San Mateo, she believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). She also volunteers as a chef with Cooking Matters and delights in being a part of the wonderful work of #NoKidHungry in her local community. With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has appeared in Edible East Bay, allRecipes Magazine, The Kitchn, Paste Magazine, and Brit + Co. among other publications. She is the creator of the literary food blog, the food poet and you can follow her food antics on Instagram @anneliesz.