September 2008
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September 11, 2008 12:00 PM
11 SEPTEMBER 20086:30 to 9:00 PM
Cooking demonstration and tasting dinner at the Mexican Cultural Institute.
September 8, 2008 10:19 AM
"Patricia Jinich, an expert on the regional cuisines of Mexico who
teaches cooking classes at the Mexican Cultural Institute in
Washington, explains the differences between the American tortilla
(predominantly flour) and the Mexican tortilla (primarily corn, except
in the north): "The burrita or the burra [Spanish for female donkey]
has one ingredient inside. It will either have chilorio or machaca. One uses dry meat, the machaca,
and the other one uses fresh meat, and it's a stew. You cook the meat
until it is very tender and it's finished off in an ancho chili sauce.
It's an exquisite ingredient in one freshly made tortilla. That's it."..."Click here to read the entire article.
September 6, 2008 12:00 PM
6 SEPTEMBER 200811:00 AM to 1:00 PM
Open talk about different varieties of Mexican chiles, and ongoing demonstration of how to make several salsas and their sampling.
