A Tale of Two Pickles: Escabeche
A TALE OF TWO PICKLES: two wonderfully acidic and spicy additions to any table, Chiles en Escabeche, that ubiquitous mixture of chiles, onions and carrots, and Papas en Escabeche, similar mix but with potato chunks thrown into the mix. Perfect for putting on top of those saltine crackers everyone pretends to not like.Sign up for this class
Participants will receive a recipe with list of ingredients before the class.
All online classes are available for full replay for two weeks after the date of the class.
20% Member discount
Members $28, Non-members $35
Time: 3pm - 4pm
Class availability limitations: None
Minerva Orduño Rincón
Minerva Orduño Rincón trained and worked as an architect before redirecting into the culinary field where she has spent the last decade. She was born and raised in Hermosillo, in the northern Mexican state of Sonora, lived in southern Spain, and in various cities throughout the US. Her primary culinary focus is on Sonoran food and the hybridization of cuisines and cultures in the borderland region. She has written for the Phoenix New Times as well as various online publications. She occasionally blogs at www.cucumbersandlimes.com.