Masa Madness: Arepas

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 installment of Masa Madness, Chef Annelies Zijderveld is cooking up arepas made from, you guessed it, masa! A South American staple of Venezuela and Colombia, the arepa is corn cake that can be eaten on its own or stuffed like a pocket. We’ll discuss the flavor difference between working with refined P.A.N masa for arepas, versus the masa harina used for Mexican cooking.

Arepas are unique because they come with a wide variety of savory fillings, and we’ll be preparing three: reina pepiada (chicken and avocado), domino (black beans and queso blanco), carne mechada (shredded beef). We’ll also make arepas de queso (cheese) and a zippy avocado-based Venezuelan guasacaca sauce to spoon on all the arepas. Come ready for a fiesta!

MENU

Arepas

Reina Pepiada filling

Domino filling

Carne Mechada filling

Arepas de Queso

Guasacaca Sauce

This menu contains the following common allergens: Dairy. 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.