Culinary Tour of Mexico 2012-2013
You’re invited! Please join UTSA Libraries, UTSA Rec Center and the Hispanic Student Association in 2012 and 2013 for our second culinary tour of Mexico, as we travel to Puebla, Jalisco, Veracruz, Colima, Guanajuato, and Oaxaca. This year we’ll be traveling through time, too, as we explore over 100 years of Mexican cookbooks. We begin in 1918 and end with Mexico’s Bicentennial in 2010.
Jalisco – Monday, October 22nd, 2012
Hands-on Demonstration from 5:30-6:30
1918 Enchiladas al estilo de Guadalajara from Los 30 Menus Del Mes by Alejandro Pardo
Enchiladas filled with shredded pork and topped with creamy tomatillo salsa.
Veracruz – Tuesday, November 13th, 2012
Hands-on Demonstration from 5:30-6:30
1952 Pescado a la Veracruzana from Cocina Mexicana de Abolengo by Josefina Velázquez de León
White fish fillets simmered in spicy red tomato sauce made with ancho chiles, olives, and capers.
Colima – Wednesday, January 23rd, 2013
Hands-on Demonstration from 5:30-6:30
1964 Sopa de Pan from Las Senadoras Suelen Guisar
Somewhere between a soup and a casserole, this hearty dish combines chicken, chorizo, and vegetables, with layers of bread crumbs and chicken broth.
Guanajuato – Tuesday, February 19th
Hands-on Demonstration from 5:30-6:30
1979 Enchiladas San Miguel from Los Mejores Antojitos Mexicanos by Bertha Zelayarán Ramírez and Laura Samano Tajonar (Guanajuato)
Enchiladas filled with a picadillo of pork, carrots, potatoes, tomatoes, and raisins, with a spicy ancho chile salsa.
Oaxaca – Wednesday, March 27th, 2013
Hands-on Demonstration from 5:30-6:30
1981 Mole Amarillo from Lo Mejor de la Cocina Oaxaqueña by Elena Tajonar Campo (Oaxaca)
Beef and vegetables in a yellow mole prepared with guajillo chiles, tomatoes, onion, and spices, and topped off with corn masa dumplings.
Puebla – Monday, April 22nd
Hands-on Demonstration from 5:30-6:30
2010 Entomotado from Verde, Blanco, Rojo en la Cocina Mexicana byRicardo Muñoz Zurita
Cubed pork and potatoes in a green sauce of tomatillos, chipotle chiles, and spices.
These events are open to all UTSA students, faculty and staff. No RSVP required … just show up hungry and ready to cook!
Can’t wait till September? Check out recipes from the 2011-2012 Culinary Tour of Mexico here.
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