Caldo and Chili: Wintry Bowls from Mexico and Texas

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 

Soup might be the original comfort food. Take a trip southward and warm yourself with wintry bowls from Mexico and Texas. Unlock the secret of rich, flavorful soups without hours of simmering. Discover how to fortify your stews with a natural thickener that adds a rich texture and nutrition. 

Annelies is an ardent lover of homemade soups and in this class, you will make three kinds. Caldo Tlalpeño gets just enough heat from chipotle chiles in a Mexican chicken soup that satisfies the soul. Then, you'll make a colorful Mexican Vegetable Soup to brighten the dreariest days. Served alongside the soups, freshly fluffed Arroz Rojo, aka Mexican rice and garnishes. Finally, you'll make a Texas-Style Chili featuring four kinds of chiles, (and learn how to make the chili powder from scratch) with Fritos, of course. 

Bring your appetite, soup's on!    

MENU

Caldo Tlalpeño
Texas-Style Chili with Frito Chips
Mexican Vegetable Soup
Mexican Red Rice
 

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.