Mexican Comfort Foods: Caldos y Sopas

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

In this class, soups are the main event! Join Annelies and build your home cooking repertoire as you prepare three nutritious and comforting soups. We’ll begin with Sopa de Albondigas—Mexican meatball soup—made with turkey and bolstered with vegetables in a hearty broth. Then, you'll make Pozole Verde, a rich green broth soup with shredded chicken and hominy. Finally, you'll make Garbanzos en Amarillo, a spiced vegetarian soup that's perfect for days when you need something quick. Enjoy them with fluffed red rice, oven-fried tostadas, and a variety of toppings!
 

MENU

Sopa de Albondigas 

Green Chicken Pozole 

Garbanzos en Amarillo

Tostadas

Red Rice

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.

Let’s Cook Together! 

Annelies Zijderveld teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.

_{Photo by Annelies Zijderveld}