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Event

Flavors of Mexico: Salsa Macha

Flavors of Mexico: Salsa Macha

$195 Only $185 (member pricing)

Available 14 left

Meet your match in Salsa Macha, the oil, nut, and seed-based salsa. You'll learn how to make two kinds: Pasilla Salsa Macha and a Guajillo Salsa Macha. We will talk about different ways to use Salsa Macha and make two of them in class, including a Pasilla Salsa Macha Roasted Pineapple Tempeh and a Guajillo Salsa Macha Saucy Eggplant with Tofu. We'll tuck these fillings into homemade corn tortillas and serve some roasted carrots and squash alongside. There might even be a sweet application...  

Thu, Oct 22, 2026
Annelies Zijderveld

Menu

Pasilla Salsa Macha

Guajillo Salsa Macha

Roasted Pineapple Tempeh with Pasilla Salsa Macha

Saucy Eggplant with Guajillo Salsa Macha

Homemade Corn Tortillas

Seasonal Veggies

Allergens: Peanuts, Sesame, Soy, Tree Nuts. Concerns? Email info@18reasons.org

Annelies Zijderveld

Annelies Zijderveld

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.

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