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In this class participants will learn how to make a plant-based Mexican staple, pozole! We will be making green oyster mushroom pozole featuring red hominy. Participants will learn how to properly substitute meat with savory mushrooms to ensure a delicious vegan alternative without compromising flavor. Additionally, participants will learn how to nixtamalize and cook hominy from scratch. Hope you can join us! Special guest, Marlene Aguilar of Irekuarhikua. Marlene Aguilar
A Xicana and of P’urhepecha descent, born and raised in Tongva territory (in what is now known as East Los Angeles, CA) with roots in the inter-mountain valley region of Michoacán, Mexico. As community-based cocinera, she draws inspiration from her campesin@ family, but has also been shaped by her work in different food equity programs, specifically Community Supported Agriculture (CSA). She is founder of the food project, IREKUARHIKUA, which aims to offer seasonally inspired affordable plant-based meals while highlighting the resilience of indigenous foods. Her project is currently offering a meal prep service like comida corrida from fondas or cocinas económicas found throughout Mexico.
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Event Venue & Nearby Stays
555 N Spring St, Los Angeles, CA 90012-4654, United States
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