Flavors of Mexico: Cuaresma in the Spring

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.

Spring in Mexico ushers in fresh produce and Cuaresma (Lent). Join Chef Annelies for a menu that joins traditions of fish-focused Fridays with seasonal vegetables! We’ll begin with tilapia in the Veracruz-style, topped with fresh peppers and onions. Seafood makes another mouthwatering appearance in fideo seco, a popular Mexican pasta dish slicked with tomato chipotle and topped with citrusy shrimp. 

On the side we’ll spotlight tender asparagus, charred and topped with chopped hard-boiled eggs mixed with a flavorful chipotle aioli. We won't struggle with hard-to-peel eggs with Annelies's time-tested technique. Finally you’ll learn how to make Annelies’ grandmother’s Capirotada, a sweet-savory bread pudding that is traditionally made during Lent. Each family has their unique take on this dessert. Let’s get cooking! 

MENU

Shrimp Fideo Seco

Tilapia Veracruzano

Charred Asparagus Mimosa with Chipotle Aioli

Tita's Capirotada

This menu contains the following common allergens: Fish, Egg, Tree Nuts, 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 credit: Annelies Zijderveld}