Flavors of Mexico: Guisados

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. 

Guisados are the comfort food that you might not know you need! Saucy and bold, guisados are the backbone of many home-cooked meals in Mexico and in Mexican American kitchens too. Join Annelies for this in-person class to learn the technique of braising for the kind of cozy main dishes that are terrific tucked into warm tortillas or dolloped over rice. 

You will make a carne guisada—this one originated with her Tita—a traditional dish of meat, cooked until tender in a robust red chile sauce, mushrooms in chile colorado, and a guisado of chicken in chile crema sauce. All of this will be served with rice polka dotted with cumin seeds, fresh flour tortillas, made by hand, and a stewy squash and corn dish. We will gather together to eat communally at the end.     

MENU

Tita's Carne Guisada

Mushroom in Chile Colorado

Chicken in Chile Crema Sauce

Rice with Cumin Seeds

Flour Tortillas

Calabacitas con Elote

This menu contains the following common allergens: Soy, 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 has been teaching cooking classes at 18 Reasons for over a decade, specifically in plant-based, or exploring her heritage, marrying Latin American flavors that also highlight the vibrant agriculture of California. She is the author of Steeped: Recipes Infused with Tea, a vegetarian cookbook that reconsiders the role of tea as a spice in cooking. She is a food writer published in a number of outlets including epicurious, The Kitchn, Simply Recipes, and Eater SF.