Aguas Frescas Workshop – 10 a.m. to noon
There is no better way to beat any lingering Sonoran Desert heat than to enjoy one of the most quintessential Mexican treats, a cool glass of agua fresca. Participants will learn to make classic agua de jamaica, tangy agua de tamarindo and a most refreshing agua de pepino, limon y menta (cucumber, lime and mint). As an added treat, students will learn how to prepare a flavorful but often overlooked tropical fruit, papaya.Sign up for this class
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.