Chile peppers are one of Mexico’s greatest contribution to global cuisine; indigenous to the New World, they have become an integral part of culinary traditions around the world. Mexican cuisine in particular takes full advantage of the amazing variety of fresh, dried and smoked chiles, as much for their unique flavours as for their tantalizing heat.
Come explore the incredible diversity and versatility of Mexican chiles with Chef Paola Solorzano. You’ll discover the flavours and unique characteristics of fresh chiles such as jalapeño, serrano, jalapeño, poblano and habañero, dried chiles like ancho, guajillo, pasilla, pequin, morita, and arbol, and smoked chiles like chipotle. The class will show you how to identify chiles, understand the relationships between them, and explore a variety of chile-based recipes.
Together in class you will make a mixed chile dry rub for grilled chicken, cooked red (rojo) and green (verde) salsas, and a fresh tomato and chile salsa (pico de gallo). You’ll then grill the chicken and use the salsas to make traditional chilaquiles rojo and verde – crispy tortillas simmered in sauce and topped with cheese and garnishes, served with the pico de gallo. Once familiar with the flavour profiles of the different chiles, participants get to design their own personalized dry rub spice blend to take home.
Born and raised in Mexico, Chef Paola Solorzano comes from a large family of abuelas (grandmothers), sisters, aunties and cousins that take great pleasure in gathering at the kitchen to share recipes, stories and secrets that invariably end in flavourful feasts.
With her broad knowledge of Mexican ingredients and flavours, and Culinary Management and Nutrition certificates from George Brown College under her belt, Paola co-founded Santo Pecado, a successful new catering company specializing in authentic traditional Mexican dishes.
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Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.