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Thursday, October 29th ● 6:30 - 9:00 pm ● “From the Milpa to the Table: A Mexico City Cooking Experience” ● Demonstration Class ● Karen Boler - Tastespoons ● $70.00. K
nown for its corn, nopal, and amaranth, Milpa Alta offers a window into Mexico City’s rural culinary heritage. Relax, sit back and enjoy as we explore these ingredients in real time — their textures, their versatility, and the stories behind them. You’ll observe each preparation up close, taste along the way, and leave with practical insights you can bring into your own kitchen.
Menu: Tlacoyos de Frijol con Nopalitos - an ancient oval shaped masa cake with beans and a salad topping ● Enmoladas con Pollo - corn tortillas dipped in mole and folded or rolled, like enchiladas, but specifically sauced with mole. Mole is a rich, complex sauce made from chiles, spices, nuts, seeds, and sometimes chocolate. The tortillas are usually filled with shredded chicken or topped with it. ● Arroz con Amaranto - a fluffy rice pilaf enriched with toasted amaranth ● Calabacitas con Elote - sautéed Mexican squash, corn, onion, garlic, and epazote with a touch of crema ● Dulce de Amaranto con Miel y Frutas - a modern take on Alegría: toasted amaranth bound with honey, shaped into small bars or disks, served with prickly pear, citrus, or berries.
*Two glasses of wine are included in the price of each seat. No BYOB.
CAPACITY: 36
Thursday, October 29th ● 6:30 - 9:00 pm ● “From the Milpa to the Table: A Mexico City Cooking Experience” ● Demonstration Class ● Karen Boler - Tastespoons ● $70.00. K
nown for its corn, nopal, and amaranth, Milpa Alta offers a window into Mexico City’s rural culinary heritage. Relax, sit back and enjoy as we explore these ingredients in real time — their textures, their versatility, and the stories behind them. You’ll observe each preparation up close, taste along the way, and leave with practical insights you can bring into your own kitchen.
Menu: Tlacoyos de Frijol con Nopalitos - an ancient oval shaped masa cake with beans and a salad topping ● Enmoladas con Pollo - corn tortillas dipped in mole and folded or rolled, like enchiladas, but specifically sauced with mole. Mole is a rich, complex sauce made from chiles, spices, nuts, seeds, and sometimes chocolate. The tortillas are usually filled with shredded chicken or topped with it. ● Arroz con Amaranto - a fluffy rice pilaf enriched with toasted amaranth ● Calabacitas con Elote - sautéed Mexican squash, corn, onion, garlic, and epazote with a touch of crema ● Dulce de Amaranto con Miel y Frutas - a modern take on Alegría: toasted amaranth bound with honey, shaped into small bars or disks, served with prickly pear, citrus, or berries.
*Two glasses of wine are included in the price of each seat. No BYOB.
CAPACITY: 36
