Warm up this March with a cook’s tour of the Yucatán, which has one of Mexico’s most distinctive cuisines, and blends Spanish Colonial and Mayan flavors. Vermont cook and writer, Jen Smith will lead this hands-on class through recipes she’s learned in the region, then join participants for a sumptuous spread. The meal will include a glass of agua fresca and wine, and some practice making tortillas by hand!
Tamales de Holoch (Steamed tamales in a Corn Husk)
Sopa de Lima (Traditional Yucatec Chicken Soup)
Xol-Chon Kek (Spicy Jicama and Orange Salad)
Sikil P’aak (Pepita and Tomato Pesto)
Calabaza Frita (Zucchini dip with queso fresco)
Jen Smith is a cook, baker, writer, and traveler. From May through October, she brings globally inspired pastries to the Burlington Farmers’ Market as The Nomadic Oven, and in the winter she collects recipes and stories from around the world.