Market to Kitchen Cooking by way of Mexico City
This is the first time Ruth has cooked outside of Mexico City since starting her award winning and internationally recognized cooking school in Mexico City. Her school is ranked as one of the best in Mexico by Saveur magazine. Ruth shares the secrets of Mexican cuisine a hands-on cooking class.
I’m thrilled to have Ruth Alegria as a guest chef teacher. Learn to make an array of classic Mexican dishes from Ruth of Mexico Soul and Essence—one of the finest cooking schools in Mexico.
This intimate dinner cooking class is limited to only 9 guests and will take place at Cooking with Julie in Napa. Here, you’ll gather around to cook with Chef Alegria as we craft dishes from her personal recipe collection. The menu features a few of her favorite recipes, including Banana wrapped fish fillet with green chaya and tomatillo marinade, and Chicken in red pipían sauce. When the dishes are cooked, you’ll enjoy each dish—in the dining room with wine or beer.
Cucumber with lime and chia seeds agua fresca
Tomatillo salsa with chile de árbol (cooked tomato salsa with garlic, onion and chile)
Banana wrapped fish fillet with green chaya and tomatillo marinade
Chicken in red pipían sauce (pipían is a special-occasion sauce made from pumpkin seeds, sesame seeds, peanuts, dried chiles such as guajillo and ancho, and spices)
Salad of grilled cactus, orange and red onion
Ate con queso(ate: a paste made with guava, quince, pears or other fruit, served with cheese)
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Ruth Alegria is the founder of the Princeton Cooking School and former owner of the New York Times recognized Mexican Village Restaurants, she organizes custom designed cultural and culinary tours of Mexico City. From the best known of the city's colonias to its most overlooked we offer you a "non-tour" tour of museums, restaurants, theatres, galleries, and street food that make up the culinary scene.
