Cooking Class Mexican Vegan Taquitos and "Chile ajo"

Chef Rene will cook and demonstrate each recipe. Then pass around the just prepared food for everyone to enjoy a full dinner.

Green chick peas appetizer. Green, tender and aromatic chickpeas still in its papery pod, quickly toasted on a hot comal (griddle) with salt and chile powder and spices. Lick your fingers as a touch of nutty sesame oil gets impregnated while toasting, and few drops of lime and salt and chile powder get on your lips. Grab your drink because this one begs for it.

Crispy Taquitos: Rolled crispy corn tortillas filled with a potato based filling, topped with guacamole, lettuce, tomatoes and “chile ajo” (a Oaxacan recipe that combines of green beans, carrots, cauliflower florets and zucchini in a chile-garlic sauce). Finished with a swirl of vegan cashew cream and red sauce. Oh sooo good!

Chile Ajo Tostada: Once we cook (and demonstrate) how to make "chile ajo", we are going to use some of it make some quick tostadas with black beans and other trimmings for a second presentation and way to use the same recipe.

Peaches or Mangos Suzette with brandy and Piloncillo.This comes out in a minute and it’s so indulgent, and the flambé is a dramatic touch that is sure to bring wows and giggles from your guests.

Drink: A craft-beer of drink of your choice is included. Enjoy!

Host or Publisher Chef René Valenzuela / Rene's Mexican Kitchen