Menus

Day 2: Tuesday From 1 p.m. to 5 p.m. Subanik Tamalitos Blancos Escabeche Rellenitos de Platano

Subanik is a stew made of chicken and beef slowly cooked in a richly flavored sauce of roasted chiles, tomatoes and herbs, all wrapped in Mashan leaves (similar to banana leaves). Mildly spicy.

Tamalitos Blancos: Small tamales made of corn “masa” (corn flour) and wrapped in banana leaves or corn husks. Served as a complement to the Subanik

Escabeche is a combination of cauliflower florets, julienned carrots and onions and Chinese peas, lightly sautéed in olive oil and then marinated in vinegar, mustard, bay leaves and thyme. Not spicy.

Rellenitos de Platano: A dessert made of a dough of cooked-mashed plantains and filled with a sauce of black beans, chocolate, cinnamon and vanilla.

Book this class now