Ages 18 + ONLY!
Chiles Rellenos, which literally translates to stuffed chiles, are commonly made with poblano chiles in Mexico. In this hands-on cooking class, students will learn how to make Chicano-style chile rellenos, just like the Angelenos of Mexican descent.
Anaheim chiles are stuffed with melting cheese and and egg-battered, then fried to fluffy perfection. They are served ofer a mirror of tomato caldito that soaks into the airy egg-coated chile.
Participants will also learn how to make a mouthwatering pine nut and mushroom rice with pairs ideally with the Chile Relleno. This dish is enjoyed year-round but is considered a staple of Lenten meals and served on most Fridays during lesnt for those who abstain from eating meat.
The entire class will sit and enjoy the meal together when the lesson concludes.
Special Guest Chef: Nicole Presley, author and recipe developer.