Sun, May 02 | Find your time zone in the event details

Mexican Salsas and Tortilla Chips

Hosted by Chef Natalia Luna live from Mexico City. 90 minutes long.
Registration is Closed
Mexican Salsas and Tortilla Chips

DATE & TIME

May 02, 10:00 AM PDT
Find your time zone in the event details

EVENT DETAILS

Let us take you to Mexico City and show you how to make tortilla chips and delicious salsas! Get your ingredients ready and join us for a Zoom virtual cooking class. Video on is recommended but not mandatory. You'll be muted upon entry, can interact and ask questions via chat or by unmuting yourself.

INGREDIENTS (serves 3-4)

Due to the ingredients necessary for this particular recipe, we do not feel confident we will be able to provide and ship you the quality and fresh ingredients we aim to. Therefore, there is no ingredients kit available for this class/recipe. As a solution, we recommend using this link for an easier grocery shopping experience.

CORN CHIPS

6-10 corn tortillas, cut into triangles

1 quart (1 liter) vegetable oil

salt to taste

SALSA ROJA

3 tablespoons (45 ml) oil of your choice, divided

¼ onion, peeled

1 garlic clove, peeled

2 red tomatoes, cut in half

2 tablespoons (15 g) peanuts or any nut of your preference

2 to 12 chiles de árbol (or any dry or smoked pepper, pepper flakes or chili powder)

salt & pepper to taste

SALSA VERDE

1 tablespoon oil (optional)

2 green tomatillos (or red tomatoes if you

can’t find tomatillos)

1 garlic clove, peeled

¼ onion, peeled

1 jalapeño, serrano, or any green fresh pepper

1 avocado (optional), medium dice

a few leaves of cilantro

juice of 1 lime or lemon

salt & pepper to taste

PICO DE GALLO

1 or 2 firm red tomatoes, small dice

¼ red onion, small dice

1 habanero pepper or any fresh pepper of your choice, finely minced

1 radish (optional), small dice

1 sweet mango, pineapple, peach, melon, or papaya (or any sweet tropical fruit), small dice

juice of 1 lime or lemon

1 small handful chopped cilantro

salt & pepper to taste

TOOLS

cutting board

knife

citrus juicer

deep pot for frying

mixing bowls

frying pan

blender, molcajete, or food processor

slotted spoon

ABOUT CHEF NATALIA LUNA

Passionate Mexican Cook with almost 10 years of experience in Food Services & Teaching Traditional Mexican Cooking. She had the opportunity to study at the National School of Mexican Gastronomy in Mexico City. She has successfully hosted Mexican Cooking Experiences since 2017 in person & online. Her Mexican Salsas Experience is listed as 20 of the Best Experiences in Latin America by BuzzFeed. Has also been featured in the L.A. Times and Hoy Los Ángeles.

DISCLOSURES

Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

By purchasing and tuning into this online event, you agree that you may be filmed, photographed, or recorded, for use by Lovell Productions, and each of their respective licensee, assignees, and affiliates (THE “RELEASED PARTIES”). The released parties have the right to use your name, picture, voice, performance and any and all other likeness (collectively, “likeness”), in any manner, in all media (including, without limitation marketing, sponsorship, and advertisement) throughout the world.

In perpetuity, you waive and right to inspect or approve materials or receive compensation for your participation or any use of your likeness. If you don't agree to these terms, please do not turn in video and audio during the event. If you are the parent/guardian of any minor(s) in the vicinity, you make all of the representations, agreements, consents, releases, and waivers herein on behold of yourself and such minor(s).

FIND YOUR TIME ZONE


  • 1 hour 30 minutes

    US Pacific Time

    Los Angeles

  • 1 hour 30 minutes

    US Central Time

    Chicago
3 more items available
TICKETS
Price
Quantity
Total
  • Cooking Class
    $29.50
    +$0.74 Service fee
    $29.50
    +$0.74 Service fee
    0
    $0
  • Recording
    $29.50
    +$0.74 Service fee
    $29.50
    +$0.74 Service fee
    0
    $0
Total$0

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