March Break Cooking Class for Kids
Tamales are an essential and ancient Mexican dish – soft cornmeal dough (masa) stuffed with a flavourful filling, wrapped in corn husks or banana leaves and steamed. Portable and self-contained, tamales are a popular street food with countless variations found all across Mexico.
In this fun March Break class for kids 7-17, Chef Erika Araujo will share recipes and demonstrate how to make 3 kinds of tamales popular around Mexico City: chicken tamales with green salsa, a vegetarian tamale with cheese and red salsa, and a sweet dessert tamale with pineapple.
Erika will also show you how to make champurrado, a kind of creamy Mexican hot chocolate drink made with toasted corn flour, raw piloncillo sugar, Mexican chocolate and spices that is a popular accompaniment for tamales, especially around the Christmas season.
There will be lots to taste, learn and do in this fun, hands-on workshop. Everyone will get to try samples in class, make their own tamales and champurrado, and take home recipes and extra tamales to share with their families.
MARCH BREAK COOKING CAMP: Mexican Tamales for Kids by Erika Araujo
10AM-12PM | Grades 2-5
1PM-3PM | Grades 6-12
Erika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim, at workshops and culinary events like TacoFest, Soupalicious and the PanAm Games.
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
Learn more about Cooking Classes at The Depanneur