Chilaquiles and Churros

Tiago Freitas

Cook-Along
 
Vegetarian
Chilaquiles and Churros

Menu

  • Chilaquiles with Homemade Tomatillo Salsa and Fried Eggs
  • Churros with Chocolate-Chile Sauce

Chilaquiles and Churros

Instructor: Tiago Freitas

Price: $40

Cook-Along
  
Vegetarian

Description

Take a tip from Tiago and join him for some of his favorite Mexican breakfast foods: Chilaquiles and Churros! You’ll fry tortillas to make fresh chips, craft a Tomatillo Salsa from scratch, and learn to perfectly fry an egg to bring it all together. As a sweet treat, he’ll also guide you through making classic churros! You’ll create an easy “choux” batter and practice piping and frying churros to a golden crisp so that you can make them with confidence at home.

Dietary Notes: Vegetarian; contains eggs and gluten.

About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He has been teaching cooking classes for the last several years and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and certified sommelier.

Class notes

This is a hands-on cook-along class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link, recipes and instructions will be sent one week before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.

Menu

  • Chilaquiles with Homemade Tomatillo Salsa and Fried Eggs
  • Churros with Chocolate-Chile Sauce

Classes

Online

  • Thursday, July 29, 5:00 - 6:30 pm


    Class Details

    Thursday, July 29, 5:00 - 6:30 pm, Online

    Total Cost: $40

    The following class has been added to your cart:

    Chilaquiles and Churros

    Thursday, July 29, 5:00 - 6:30 pm, Online


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