Mexican Table 2010: The Independence

Dishes with Identity

September 16 is Mexico’s Independence day and this year it is a particularly significant event as Mexico celebrates the Bicentennial of its Independence.  This edition of the Mexican Table Cooking Series, led by Mexican Chef Patricia Jinich, pays homage to this momentous occasion by preparing the traditional dishes of the festivities.

During its three centuries as a Spanish Colony, Mexico's kitchens were deeply transformed by ingredients and cooking techniques brought by the Spaniards like rice, wheat, milk products, pork, chicken, olives, capers, Old World spices and olive oil.

As Mexico celebrated its rebirth as an independent nation, a whirlwind of dishes were created that echo the colors of the flag and filled with native symbols.  Yet ironically, many couldn't be made without some of Span’s' inherited elements, now ingrained in our cooking, and too delicious to be left out. From Mexico's most popular rice dishes like the Green Poblano, Red Tomato, and Mexican White, to all sorts of Chiles stuffed with the flavors of the coasts of Spain, Mexican identity was transformed and enriched at the table.

Watch an entertaining demonstration, followed by a sumptuous dinner accompanied with wine, beer and music. As a souvenir, take home the recipes as well as some ingredients to get you started.

$70 per person, per session | First come, first served.

To register, click here!

Click here to see Anita's take on last year's series. For more information on Chef Patricia Jinich, go to: www.patismexicantable.com or www.twitter.com/patriciajinich