This yummy meal will be taught just at the beginning of the Fall season, though it is a good one all the way through winter. Plus, it is a way to cook rellenos with battering and frying them (which is yummy - but adds a lot of calories and work). Everyone in our state needs to know how to make good Chile Colorado, no?
Vegan Chile Rellenos in Butternut Puree
Guajillo Chile Sauce Drizzle
Radish Fennel Salad
Arroz Verde (rice cooked in roasted poblanos, garlic, and cilantro broth)
Chocolate Estilo Mexicano (con canela)
If you are registering now and paying with credit card, fill out the pop-up form for each person you want to register & pay for, then go to your cart in the upper right hand corner to pay. If you want to pay with cash or check, contact Beth.