Flavors of Mexico: A Culinary and Cultural Journey through Corn
This workshop is ideal for food enthusiasts, lovers of Mexican cuisine, or those interested in learning about Mexican culture and the Spanish language. It offers a unique cultural and gastronomic experience centered around one of Mexico’s most important ingredients: corn. Participants will gain insights into traditional Mexican dishes, learn how to prepare various recipes, and acquire basic Spanish vocabulary related to food and culture.
The menu includes:
tortillas and their variations
Cochinita Pibil (pork and vegan options)
Tinga (chicken and vegan options)
refried beans, and guacamole.
Participants will leave with recipes, tips on sourcing ingredients, and ideas for customizing dishes.
The workshop will be conducted in English, and we recommend participants have at least an A2 level of English proficiency, though B1 is preferred for better engagement. The Spanish language components, focusing on food-related vocabulary and expressions, are suitable for beginners, at an A1 level.
Bitte beachten Sie den Anmeldeschluss am Montag, den 25.11.24.
Dieses Kursangebot ist Teil des Projektes „Innovationsimpulse“ und daher für Sie als Teilnehmer*in kostenlos.
The menu includes:
tortillas and their variations
Cochinita Pibil (pork and vegan options)
Tinga (chicken and vegan options)
refried beans, and guacamole.
Participants will leave with recipes, tips on sourcing ingredients, and ideas for customizing dishes.
The workshop will be conducted in English, and we recommend participants have at least an A2 level of English proficiency, though B1 is preferred for better engagement. The Spanish language components, focusing on food-related vocabulary and expressions, are suitable for beginners, at an A1 level.
Bitte beachten Sie den Anmeldeschluss am Montag, den 25.11.24.
Dieses Kursangebot ist Teil des Projektes „Innovationsimpulse“ und daher für Sie als Teilnehmer*in kostenlos.
Bitte scharfes Messer, Schürze, Geschirrhandtuch, Behälter für die Reste, Schreibzeug und Getränk mitbringen.
Kursleitung:
Flavors of Mexico: A Culinary and Cultural Journey through Corn
This workshop is ideal for food enthusiasts, lovers of Mexican cuisine, or those interested in learning about Mexican culture and the Spanish language. It offers a unique cultural and gastronomic experience centered around one of Mexico’s most important ingredients: corn. Participants will gain insights into traditional Mexican dishes, learn how to prepare various recipes, and acquire basic Spanish vocabulary related to food and culture.
The menu includes:
tortillas and their variations
Cochinita Pibil (pork and vegan options)
Tinga (chicken and vegan options)
refried beans, and guacamole.
Participants will leave with recipes, tips on sourcing ingredients, and ideas for customizing dishes.
The workshop will be conducted in English, and we recommend participants have at least an A2 level of English proficiency, though B1 is preferred for better engagement. The Spanish language components, focusing on food-related vocabulary and expressions, are suitable for beginners, at an A1 level.
Bitte beachten Sie den Anmeldeschluss am Montag, den 25.11.24.
Dieses Kursangebot ist Teil des Projektes „Innovationsimpulse“ und daher für Sie als Teilnehmer*in kostenlos.
The menu includes:
tortillas and their variations
Cochinita Pibil (pork and vegan options)
Tinga (chicken and vegan options)
refried beans, and guacamole.
Participants will leave with recipes, tips on sourcing ingredients, and ideas for customizing dishes.
The workshop will be conducted in English, and we recommend participants have at least an A2 level of English proficiency, though B1 is preferred for better engagement. The Spanish language components, focusing on food-related vocabulary and expressions, are suitable for beginners, at an A1 level.
Bitte beachten Sie den Anmeldeschluss am Montag, den 25.11.24.
Dieses Kursangebot ist Teil des Projektes „Innovationsimpulse“ und daher für Sie als Teilnehmer*in kostenlos.
Bitte scharfes Messer, Schürze, Geschirrhandtuch, Behälter für die Reste, Schreibzeug und Getränk mitbringen.
Kursleitung:
