Born and raised in the heat of inland Mexico, Andrea Pons spent her youth visiting the coast with her family several times a year. It was during these excursions that her parents took particular interest in expanding her appreciation for the different coastal dishes of their country. A move to the seafood-rich PNW only renewed her love for all the ocean has to offer, and in this class Andrea will share an updated spin on her family’s favorite coastal Mexican dishes. You’ll learn how to make chiles rellenos de camarón y cangrejo (poblano peppers stuffed with prawns and crab), inspired from its home state of Oaxaca; pescado a la Veracruzana (Veracruz-style stew with seabass); mejillones con chipotle (mussels in chipotle sauce) from the Yucatan region; and arroz verde (rice cooked with poblano chiles, leafy greens, cilantro, and lime).

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.