Best Way Ever to Avoid Winter’s Chill: Prepare a Mexican Feast and Drink Beer

Sure, we were in Brooklyn and it was a cold winter’s eve, but nestled inside the Brooklyn Brewery last Wednesday night at How To Prepare a Mexican Feast, we might as well have been in Mexico…at least as far as our stomachs were concerned.

Sure, we were in Brooklyn and it was a cold winter’s eve, but nestled inside the Brooklyn Brewery last Wednesday night at How To Prepare a Mexican Feast, we might as well have been in Mexico…at least as far as our stomachs were concerned.

Tracie Lee and Wayne Surber of Lonestar Taco started off the evening by schooling us in the art of tortilla-making, corn and flour.  Matt Burns of The Brooklyn Salsa Company showed us how to make assorted salsas (which we gobbled up at the bar with fresh tortilla chips).  Just in time for Valentine’s Day, Fany Gerson of La Newyorkina taught us how to satisfy that sweet tooth with la boca negra, a decadent Mexican chocolate cake with the consistency of a brownie or a truffle.  As a bonus, she shared with us La Newyorkina’s famous paletas, a Mexican version of a popsicle, in flavors like tamarind.  And, of course, the Brooklyn Brewery beer just kept flowing.  ¡Olé!

Thank you to all of our participants and guests for joining us!

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.