Flavors of Mexico: Requeson

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

Ah, requeson—the Mexican ricotta-style cheese. It's a revelation to see how easy it is to make it from scratch! In what our resident Latin American cooking instructor, Annelies Zijderveld is calling a progressive feast, we will make requeson to mix into tempting albondigas (meatballs) to cook in a soul-satisfying Sopa de Albondigas en Verano that celebrates the verdant abundance of spring produce with a quick-simmered chile broth.

MENU

Requeson

Albondigas (Meatballs)

Sopa de Albondigas en Verano

Equipment and Ingredient List for this class is available here; please check before you buy a ticket.

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Annelies Zijderveld 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). 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 recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.

_{Photo by Annelies Zijderveld}