Summer heat is serious business in Sonora, and so is the business of staying cool. Learn how to cool off Sonoran style with an endlessly variable rice horchata, agua de jamaica – with some bonus tips on how to spin it into a delicious cocktail – and how to make a brain-freezingly cold raspado de tamarindo, tamarind shredded ice, topped with sweetened condensed milk.
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.
Refund & Cancellation Policy
No refund will be issued less than 15 days prior to any Community Class. A $10 cancellation fee will be applied to all refunds. No refunds will be issued for special events.
We reserve the right to cancel Community Classes due to insufficient registration, garden closure, or inclement weather, in which case, participants will receive a full refund. People with disabilities should make requests for accommodation as early as possible to allow time to make appropriate arrangements.