Day of the Dead

  • November 3, 2018

Details

with Chef Agustin Gaytan
Hands On Class

Apéritif from Oaxaca with
Mezcal, Citrus Juice and Chile
Powder
Corn Masa Cakes with Chorizo
Sausage, Tomatillo-Serrano
Chile Salsa and Crema
Oaxacan Tamales in Banana
Leaves, with Turkey in Smoked
Jalapeño Chile Sauce with
Pumpkin Seeds and Chocolate
Green Chard with Grilled Garlic
and Toasted Almonds
White Beans with Grilled
Tomatillos, Jalapeños and
Caramelized Onion
Ancho-Pulla-Chile Chocolate
Cake with Raw Sugar and
Vanilla