We may think of “take out” as a feature of our modern culture but hand-held foods of convenience have a long history. When Spanish settlers arrived in the new world they observed Aztecs eating all kinds of foods “on the go”, including corn on the cob, popcorn, tamales and various fillings wrapped in a tortilla. Since then the burrito has become one of the indispensable American take out foods; peel away its foil wrapper and eat it on the go or carry it home and dig into it using a fork and knife, either way it satisfies all the needs of a hassle free dinner: convenience, versatility, and deliciousness. But most people are unaware of its other great trait: simplicity. The trickiest and most intimidating part of constructing your own burrito is rolling it so that you get a nice, tight wrap that doesn’t fall apart when you take a bite or cut into it. In our “Burritos, Churros and Margaritas!” class, part of our “Make Your Own Take Out” series, we’ll use locally sourced, seasonal ingredients to make a variety of fillings and you’ll learn all the techniques you need to construct the perfect burrito. After a little practice, you’ll be able whip up a meal yourself faster and easier (and cheaper and healthier) than if you’d called the local taqueria to deliver it. Also, for dessert you’ll learn how to make churros, the deep-fried Spanish pastries. Deep-fried anything, while tasty, is another intimidating kitchen project for many people. But we’ll show you how simple it can be so that your next “make your own take out” night can become a “make your own fiesta” night. And, of course, no fiesta would be complete without a refreshing margarita. We’ll mix up a number of fun and unique versions of the classic cocktail and you’ll discover how versatile the humble burrito can be — from a quick and simple dinner for one to a main dish for a Mexican themed cocktail party. Now that’s convenient.
Recipes: Tropical Fruit Margaritas, Guacamole & Chipotle Salsa, Winter Squash & Black Bean Burritos, Poblano Chicken burritos, Mexican Churros with Cinnamon Sugar and Melted Chocolate Fondue
Class Type: Series: Make Your Own Take Out
Class Notes: No need to call the local delivery guy. Find out how easily you can roll your own burritos and fry your own churros.
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. Her architect (and enthusiastic familiy cook) father and cookbook author neighbor informed her aestheitic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce.
She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa