Flavors of Mexico: Pollo Pibil - In Person

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Proof of full vaccination is required at the door. Masks are recommended.

Get to know Pibil with 18 Reasons and Annelies! Typically made with pork as Cochinita Pibil, this prized delicacy of the Yucatan peninsula braises the meat in spices and aromatics for a deeply infused flavor and tender texture. We will make Pollo Pibil using chicken, and making accompaniments: roasted cauliflower, homemade tortillas, and guacamole. The meal will finish with Chocoflan—a fun dessert that bakes creamy custard and tender crumbed cake in the same pan with delicious results. Bring your appetite and let’s cook! 

MENU

Pollo Pibil

Simple Roasted Cauliflower 

Guacamole

Homemade Tortillas

Chocoflan

This menu contains the following common allergens: Egg, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Annelies Zijderveld believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.

_{Photo by Erik Dungan on Unsplash}