The art of Mole

Desert Botanical Garden 

Sept 19th,  1pm

From the Náhuatl word mulli, mole is a thick sauce made by grinding ingredients together in a molcajete.  Comprising an infinite rainbow of earthy hues and varying textures, Felicia Cocotzin Ruiz will prepare two of the seven Oaxacan moles (one dark and one green) using vegetables, dried chiles, fresh herbs, and lots of spices.

Limit 12.

 

cooking with pomegranates

Desert Botanical Garden

Sept 26th, 1pm

First introduced to Arizona by the Spanish in the mid 1700's, pomegranates have been revered for millennia.  Nutrient dense pomegranate jewels are a great source of antioxidants, minerals, and vitamin C. Adding a colorful twist to traditional Mexican foods, Felicia Cocotzin Ruiz will demonstrate how use them in guacamole, nopal salsa (salsa made with cactus paddle), and a Mexico City inspired salad. 

Limit 12.

 

Green Chile and Corn Tamales

Desert Botanical Garden

Nov 17th, 6:30pm

In this class, you will learn how to prepare masa and fillings for tamales with roasted green chilies and cheese.  I will also demonstrate how to make beautiful Tortillas de xochitl (corn tortillas with edible flowers).  

Limit 12

 

Cooking with mesquite Flour

Desert Botanical Garden

Dec 5th, 1pm

Indigenous to the Southwest, mesquite trees are loaded with nutritious pods that have a caramel-like sweetness.  Used for generations by native peoples, mesquite flour is gluten-gree, high in protein, and nutrient dense.  Chef Ruiz will demonstrate how to prepare her four seed mesquite crackers, Pima wheat and mesquite tortillas, and how to easily incorporate mesquite into your daily diet. 

Limit 12


Food of my Ancestors    

Desert Botanical Garden                  

Jan 16th, 2016 1pm