Adding Heat: Escabeche and Chiltepin Hot Sauce – 10 a.m. to noon
Enjoy easy to prepare and immensely enjoyable edible heat in the form of carrot and onion studded pickled fresh chiles, escabeche, and a wonderful Sonoran specialty, chiltepin hot sauce, made from the small, brightly red and potent chiles ubiquitous on Sonoran Desert tables.Sign up for this class
$40 / $32 Members
Time: 10 a.m. to 12 p.m.
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.