Tamales Oaxaqueños; Cooking Up Culture, Bolinas After School Program

March 19, 2019 3:30 pm
March 19, 2019 5:00 pm
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Ger-Nis Culinary & Herb Center
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271 Poplar Rd., Bolinas, CA, United States, 94924

This year with the Bolinas after school program we embark on the discovery and celebration of global cuisines. Learning flavors, ingredients and techniques of the world while we try to understand how culture, access to ingredients and even politics can shape the foods we eat.

Traditional Oaxacan tamales are wrapped in banana leaves and  they are filled with chicken, turkey or pork typically which is combined with either mole coloradito or negro. Tamales are labor intensive but worth the effort. We hope for a full class on this day as we make pork tamales with mole negro. While tamales bring the heat and the savory- the aguas frescas we will make will  provide the refreshment that washes it all down! While aguas frescas are a combination of fruit, grains, seeds, sugar and water, blended up into a refreshing beverage, served by street vendors and restaurants alike, tamales combine dough, wrappings from the banana leaf to the corn husk and fillings. Students will learn how to assemble the perfect aguas frescas using harmoniously combined ingredients and tamales with their fillings, how to wrap them snugly sans mess using different techniques, and how to dress them appropriately with  peak summer salsas.

Recipes: Pork Tamales with Mole Negra, Mango Agua Fresca, Cilantro Sauce, Crespo Sinaloa Sauce (Mango Hot Sauce)

Class Type: Bolinas After School Cooking Program, middle school, hands-on cooking class

Class Notes: Master the art of the tamale, learning to wrap with banana leaves

Nissa Pierson

Noted Herb Expert and founder of Ger-Nis, Nissa Pierson, is the utmost of an herbal enthusiast in the kitchen. Her vast years of herb knowledge and her passion towards fresh herbs make her an excellent teacher and source of herb inspiration. In addition to traveling the world seeking fresh herb & organic conversation for her business, she is a noted cooking instructor specializing in fresh herbs and sustainable local produce as well as an extremist in proving that the art of eating & cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. Her experience in fresh produce is vast and her culinary skills are extreme. Creativity in the kitchen is her second nature. Besides being a passionate teacher of fresh herbs, organics and Fair-trade, she enjoys good conversation & debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. Contact Nissa Contact Nissa