On St. Patrick’s day, Mexicans honor the San Patricios or St. Patrick’s Brigade, Irish soldiers who died fighting for Mexico in the Mexican American War of 1846 -1848.
Interesting tidbits of Mexican culture and history are just a part of this fun, hands-on workshop with Chefs Paola Solorzano & Adriana Rubio of Santo Pecado Mexican Catering, two knowledgeable experts in traditional Mexican cuisine. They will lead you through the traditions and recipes of two classic Mexican dishes:
Tamales in there countless variations 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 until light, tender and delicate. Her recipe for chicken tamales verde has a tangy & spicy tomatillo with serrano pepper salsa. Vegetarian tamales will be made with dark poblano peppers and creamy fresh panela cheese.
Paola will also introduce you to Chocolate Atole (champurrado): a hot, creamy beverage made with toasted corn flour and Mexican chocolate. This hot drink typically accompanies tamales, especially during Christmas holiday season.
There will be lots to taste, learn and do in this fun, hands-on workshop. Participants will get to try samples, make tamales and atole in class, enjoy a meal of the tamales they’ve made and take home extras and recipes.
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 joined forces with Adriana Rubio to found Santo Pecado Mexican Catering, a successful new catering company specializing in authentic traditional Mexican dishes.
Every Monday, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.