Mexican Guisados - 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. See our registration policies here and our rules for in-person events here.

Guisados are the comfort food that you might not know you need! Saucy and bold, guisados are the backbone of many home-cooked meals in Mexico. Join Annelies for this in-person class to learn the technique of braising for the kind of cozy main dishes that are terrific tucked into warm tortillas or dolloped over rice. You will make a carne guisada—this one originated with her Tita—a traditional dish of meat, cooked until tender in a robust red chile sauce, mushrooms in chile colorado, and a guisado of chicken in chile crema sauce. All of this will be served with rice polka dotted with cumin seeds. We will gather together to eat communally at the end. 

MENU

Tita’s Carne Guisada

Mushrooms in Chile Colorado

Chicken in Chile Crema Sauce

Rice with Cumin Seeds

This menu contains the following common allergens: Soy, Tree Nuts, 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.