Sweet and Savory Empanadas – 10am to 12pm
In this hands on class participants will learns to make Sonoran empanadas de calabaza in a heritage wheat dough, as well as classic beef filled picadillo empanadas, lightly fried in a corn dough.Sign up for this class
All materials will be provided.
20% Member discount
Time: 10am to 12pm
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.