Classes take place on April 19th, May 3rd & 17th, June 7th and 21st at 6:30-9:30pm
Climb aboard as Nissa Pierson takes us along through the hills and valleys of Central American cuisine. Leave Brooklyn to the wolves of your mind as we whisk you away and plant you in a new culinary dimension. You’ll be familiarized with traditional approaches to what cooking means in various places of Central America, with certain elements shared throughout the entire region. You’re sure to be surprised and inspired to think differently when it comes to cooking and eating with the unique, flavorful qualities of dishes found here.
First we dive right into a pool of hot sauces (or salsas picantes), a main component of cooking in Central America. While not every meal in the region is spicy, you will never be left without the option of underlining your dish with a kick in the form of homemade hot sauce. This class will take you through some classic recipes found in the region that won’t leave you lacking for heat.
We’ll follow this up with a stop in Guatemala where we will take a look at the cuisine found nestled between mountainous ranges. You’ll see how despite the high concentration of Spaniards in the region, the fare tends to lean upon indigenous styles of cooking and their favored ingredients. You’ll see how dishes tend to be comprised of a ton of different ingredients, one favorite being shredded beef, and sauces.
Moving along toward Nicaragua where la comida local relies heavily upon corn, peppers, black beans, plantains, and yucca. Seafood along the coastal areas peppers the dishes of those nestled along the waterfronts, and pork is the predominantly used meat. Nicaraguans have a knack for making great use of the tropical fruits produced in their vast jungles. You’ll leave Nicaragua being an expert at composing the perfect gallo pinto!
Passing through Panama, you’ll see how Panamanian cuisine is one of the most cosmopolitan culinary traditions compared to the rest of the stops in our series, with most traditions growing out of a cross-breeding between local and international. What makes Panamanian food so distinct from others in the nation is the availability of an abundance of fresh seafood and the influence of its diverse immigrant communities. Learn how to produce food found on plates throughout the country!
Landing in the land of los dulces (sweets) will be the last stop along our tour of Central American cuisine, which is an essential stop along the way. No tour of the region would be complete without taking a closer look at the desserts enjoyed by the locals who are infamous for their cravings for all things sweet. You’ll get to know the ingredients that are used in most desserts from dairy products to a variety of fruits, and how to end a meal on a decadent note the Central American way.
Owner and director of Ger-Nis International, Nissa Pierson, finds solace in Central American cuisine, more than apt and willing to feast on it on a daily basis (which is unusually due to her distaste for regularity), having spent most of her childhood in Southern California. At 12, she learned love for the land and its people during her time in Nicaragua which in turn played a role in becoming a passionate advocate for fair-trade, organic products. Her other passions include good conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa