HISPANIC HERITAGE MONTH
Discover Mexico:
regional recipes taught by world class chefs
BROUGHT TO YOU BY TEQUILA HERRADURA
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Who says you can’t travel and immerse yourselves
in Mexico’s deep and beautiful
culture during quarantine?
While Mexico has always been a sought after getaway destination,
it is also a foodie lovers dream!
With its rich and diverse cuisine that varies from region to region, it’s much more than just quesadillas, burritos and guacamole. With live and interactive cooking classes led by top Mexican Chefs, learn new and authentic dishes throughout Hispanic Heritage month, bringing a taste of Mexico and its culinary traditions to the comfort and safety of your home kitchen.
Partial proceeds benefit No Us Without You.
Must be 21+ to participate. Please Drink Responsibly. Tequila Herradura, 40% Alc. by Vol., Imported by Brown-Forman, Louisville, KY. HERRADURA is a registered trademark. © 2020 Brown-Forman. All rights reserved.
Program
Week 1
Orange Shrimp Skewers with Chef Alma Fernanda
Live from San Diego, CA
Week 2
Mole Chicken Wings with Paulina Lopez Velazquez and Chef Edgar Santiago
Live from Los Angeles, CA
Week 3
Tostadas Vegetariana and Ceviche with Chef Gabriela Cámara
Live from Mexico City
Week 4
Pollo Ultra Enfiestado and Dona Margarita with
Chef Ruffo Ibarra
Live from Tijuana, MX
Featured Chefs
RECAP
Videos and Recipes
Week 1:
Orange Shrimp Skewers with Chef Alma Fernanda
Join Chef Alma Fernanda live from San Diego, CA, as she teaches us how to make this fresh summer dish from Baja California, on Mexico's Independence Day. The secret ingredient in these shrimp skewers is orange-juice concentrate, which brings a sweet and tart intensity to the mixture, giving the dish a fresh, yet earthy taste.
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Week 2:
Alitas de Coloradito con Tamarindo y Tequila
with Chef Edgar Santiago and Paulina Lopez-Velazquez
Join Paulina Lopez-Velazquez and Chef Edgar Santiago (Guelaguetza, Los Angeles) as they introduce this us a traditional Oaxacan recipe: Alitas de Coloradito. The secret ingredient in this recipe is Guelaguetza's famous mole, one of Oaxaca’s most sought after dishes. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally.
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Week 3:
Tostada Vegetariana and Tostada de Ceviche
with Chef Gabriela Cámara
Cook with one of Mexico's most influential chefs: Gabriela Cámara, live from Mexico City. Gabriela's restaurants specialize in seafood and she brings her own twist to Mexico's traditional recipes. Here she will show us how to cook one of Mexico's most traditional dishes: the tostada. She will be making a scallop ceviche tostada, and a vegetarian tostada with beans and nopal cactus, both paired with a cold Anejo Herradura Tequila.
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Week 4:
Pollo Ultra Enfiestado con Poblano Picasso Cocktail
with Chef Ruffo Ibarra
Join Chef Ruffo Ibarra live from Tijuana, Mexico as he shows us how to make a Pollo Ultra Infiestado and a Pablo Picasso cocktail. Learn how to make a sous vide chicken with fresh roasted vegetables and a special drink featuring Tequila Herradura Ultra.
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Discover more about Tequila Herradura by visiting : www.Herradura.com