Desert Botanical Garden

Sunday / April 9 / 1 - 3 p.m.

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. This class is demonstration only. Limit 12.

Session Spring 2017: Sun, Apr 9, 2017 1:00PM - 3:00PM

Register for this class HERE