Instructor: John Mundell

Colombian food is as diverse as its people and its landscape. With a cuisine that incorporates ingredients native to the Americas, Africa, and Europe, Colombian food is known for its bright colors, textures, and the rich complexity found in simple, fresh ingredients. Perhaps the most well-known food is the arepa, a savory griddle cake usually made of corn meal that is also common in Venezuela that can be topped or cut and stuffed. Patacones are another popular dish consisting of twice-fried unripe plantains served as a side or main dish with savory toppings. 

In this class, you will learn a handful of recipes from the high Andean sierra to the Pacific and Caribbean coasts of Colombia that are superb for entertaining or just a nice lunch at home with the family. You will learn to form arepas by hand as well as tips and tricks on how best to work with green and black plantains. And don’t forget a delicious dessert, too!

On the menu:

• Arepas with two sides: huevos pericos (Colombian scrambled eggs) and maduros (fried sweet plantains)

• Shrimp patacones with a radish slaw

• Chicken patacones with a cabbage salad

• Arroz con leche (rice pudding)

This class is naturally gluten-free: we will be working only with corn, plantains, and rice. The class can accommodate vegetarian students with advanced notice. Please leave a note in the comments if this applies to you or anyone in your group so we can prepare ingredients accordingly.