It's A South American Fiesta!

Let's go to South America via the kitchen!

Salvadoran cuisine is a rich and flavorful blend of indigenous, Spanish, and other Central American influences.

It's all about simple yet hearty ingredients, bold flavors, and traditional cooking techniques.

We are going to show you and teach you how to make pupusas, the most iconic of Salvadoran dishes.

Pupusas are thick, hand-made corn tortillas filled with a variety of ingredients. Ours (and yours) will be bean and cheese.

We will also be making the traditional accompaniments of curtido, a pickled cabbage slaw, and a tomato salsa. Makes my mouth water just thinking about it!

Tickets are $37 per household. And BONUS...for $37, you also get the recorded video from the live event to watch as many times as you want. Fast forward, rewind, pause...you know the drill.

Per household also means you can have a South American fiesta at your house (or wherever you are) with as many people as you want and it's still only $37! Crazy deal, right?

We will provide recipes, ingredient and preparation lists as well as suggested equipment lists (if needed) soon so you have time to shop and get ready for a fun evening of cooking (or just watching).

Wondering if you're doing it right? You’ll be able to find out. Ask away. So pull up a cutting board and grab a glass of wine because we're all going to have some fun!

HERE COME THE RECIPES

So you will find them in the schedule below but here are my "Chef Notes"

First of all, nothing we are making is difficult. We will be there with you all along the way from the chopping and slicing to the frying of the pupusas.

We are making the pupusas last because the salsa and the curtido (slaw) need to cool and the flavors need to have time to come together.

There are no exotic ingredients. You should be able to find everything in the grocery store whether in the main part of the store or the international section. Also, you do not need to buy chile de arbol unless you really, really want to. They are dried chiles that usually come in a very large bag and you will never use all of them (unless you do a lot of Latin American cooking). Red chile flake is perfectly fine.