Description
by Erika Araujo
Empanadas de Atun
Savoury baked or fried turnovers can be found nearly anywhere Spanish culture has had an influence. There countless regional variations throughout Latin America, and these Mexican ones are made with tuna.
Tinga & Salpicon Tostadas
Tostadas are the crunchy, open-face cousins of tacos; crispy fried corn tortillas layered with flavourful spreads, savoury proteins and colourful garnishes for a perfect bocadillo (little snack/mouthful). Tonight’s DIY kits come with all the fixings: crunchy corn tostadas, refried beans, guacamole, pico de gallo, crumbled cotija cheese, crema, all ready to be topped with Chicken Tinga (a classic recipe from Puebla; shredded chicken in a spicy sauce of tomatoes, onions and smoky chipotle en adobo) and Beef Salpicon (a cool salad of shedded beef, lettuce, tomato, radish, onion, cucumber tossed with olive oil and oregano).
Also available vegetarian: with Jamaica Tinga (hibiscus flower) and Cauliflower Salpicon
Flan Mexicano
A classic Mexican comfort food dessert and home-cooking staple, this creamy, caramel-y egg custard gets an update with coconut milk base and touch of Mexican vanilla.
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Contains dairy, wheat
