Quesabirria for Everyone

When: 
Thursday, June 27, 2024 6:00pm to 9:30pm
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Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$185.00
Member Price: 
$175.00
6 slots available

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

 

Birria is one of those dishes that if you're lucky on the weekends, you can find on Mexican restaurant menus. The joys of Quesabirria—tucking shreds of tender braised meat with cheese that melts into the meat to be dunked in consomme is one that can cause people to swoon. In class we will make two kinds of birria—one made with meat as the star and the other one, a vegetarian mushroom birria. To complement the birria, we will have tortillas, roast vegetables, and make our own consomme, a richly flavored stock. Let's feast on one of the best comfort foods you can imagine!

 

MENU

Quesabirria—Braised beef with spices, chile, cheese

Vegetarian* Quesabirria—Braised mushrooms with spices, chile, cheese

Roasted Seasonal Vegetables

*This can be made vegan, but please notify info@18reasons.org immediately after purchasing your ticket, so we can plan.

 

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.

 

Photo credit Annelies Zijderveld