In Good Taste: Hands on Mexican Specialties from Puebla

503.248.2015

In Good Taste Cooking School
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Hands On Mexican Specialties from Puebla with Nick Zukin

It's a hot summer afternoon, but the massive, twisting shade trees of the Zócalo allow you to relax, escaping the oppressive sun. Children splash in the central fountain. Two young novios kiss in front of the gorgeous, twin-towered catedral. You hungrily devour several delicacies from a sidewalk cafe where the smell of roasting meat and fresh tortillas was too tempting. Encircling a street performer, a crowd erupts in laughter at irregular intervals. A girl selling sweets and flowers approaches you. A doe-eyed appeal and a couple pesos later you're nibbling on a tasty confection. That's a Sunday in Puebla.

Celebrate Mexico's Independence Day (September 16^th) by recreating a warm summer weekend of relaxing in the plaza with local food blogger and frequent Mexico traveller Nick Zukin. Nick will introduce you to some of his favorite dishes from Puebla, the heart of colonial Mexican cooking. Learn simple, but essential, techniques for working with unique Mexican ingredients and cooking Puebla's specialties in your home.

Nick has generously agreed to donate his class fee to the Oregon Food Bank.

Agua Fresca de Jamaica
Lightly sweetened water flavored with hibiscus flowers

Ensalada de Nopales
Cactus paddle salad with tomatoes, avocado, and cheese, dressed with lime and olive oil

Three Variations of Crispy Roasted Pork Tacos

Made with or without marinade, and in a tortilla or pita—tacos arabes, al pastor, and orientales—tasty examples of Puebla's influential Lebanese population

Masa Snacks with Tinga Poblana de Pollo
Chicken stewed in tomatoes and chipotle served as a filling for various hand-made antojitos, including tacos, gorditas, sopes, and chalupas

Chiles en Nogada
Poblano chiles stuffed with a mixture of dried fruit and chopped meat, topped with walnut sauce and pomegranate seeds—a fiesta dish typically served on Mexico's Independence Day

Camotes
Sweet potato candies—Puebla's favorite confection and a staple of the Calle de los Dulces (Street of Sweets)

Instructor: Nick Zukin

Date: Friday, September 15 at 5:30pm

Fee: $100

In Good Taste Cooking School: Portland's leading cooking school

www.ingoodtasteschool.com