Almost every culture has a version of hand meat pies but never as varied as the empanadas from Latin America. Brought by Spanish but every country has their own variations and dough. Learn to make Argentinian Empanadas, Mexican potato and chorizo, Jamaican meat pies and Columbia chicken empanadas.
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Class Information
CLASS #: 14796INSTRUCTOR: Edurne AndreFEES: $75.00DATES:
03/05/2020 - 03/05/2020TIMES:
5:45 - 8:30pm ThLOCATIONS:
CTC 153 - CLCTC -
Instructor: Edurne Garcia-Andre
She began catering in 1993 while living in Buenos Aires. From there she moved to Bermuda, where she demonstrated Mexican food for charity events while learning more about purchasing for restaurant operations. It was in Monterrey, Mexico that she taught very popular Mexican cooking classes and catered parties.
While in Vienna she took over the U.S.food both of the United Women's Guild, and organize a cooking class for charity at the Ambassador's Residence. Edurne's mother is native of the Basque region of Spain and Edurne has traveled throughout Spain extensively, learning her maternal family's recipes.
Edurne was born and raised in central Mexico in San Miguel de Allende, but it was in Mexico City where she studied French and Mexican cooking as well as the history and development of pre-hispanic food and Ingredients, that she developed a passion for Mexican food in particular. -
There is no supply list for this class.
