Often overlooked in comparison to the Spanish mainland, the Canary Islands have a cuisine all their own, influenced by their location off the coast of northwestern Africa. In this class Laura Pyles will explore some of the traditional local flavors, starting with whole fried fish rubbed with coriander and drizzled with mojo verde. You’ll fill the table with bowls of potaje de berros, a spiced watercress soup with pork, sweet corn, and chickpeas; papas arrugadas (little wrinkly salt-boiled potatoes) with mojo picon (red pepper sauce) and almogrote (paprika-spiced cheese dip). For dessert you’ll make bienmesabe, a cinnamon and toasted almond custard served with ice cream and crispy biscuits.
Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.
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