COOKING CHOLLA BUDS

Saturday, April 2nd, 1-3pm - Desert Botanical Garden

"Join us for a culinary adventure as vegetarian chef Felicia Cocotzin Ruiz demonstrates recipes using dried cholla buds. She will show you how to prepare these calcium-rich buds to be added to moles and salsas, as well as how to pickle the cholla buds to create a delicious appetizer."

Limit 12.

Please register for this class through the Desert Botanical Garden: DBG.org

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