Atole and Polvorones – 10 a.m. to noon
Cooler Sonoran Desert nights call for warming drinks and rich buttery cookies. Students will learn how to coax corn masa into atole de canela y vainilla, a rich sweet corn beverage, as well as tuning toasted flour and cacao into champurrado, a classic Sonoran chocolate atole. Students will prepare and enjoy polvorones de pechita y nuez, mesquite flour and pecan shortbread cookies, a decidedly Sonoran Desert take on this crumbly cookie.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.