Charlotte Pike trained with Diana Kennedy who was born in Essex and moved to Mexico in the fifties where she learnt the best food in Mexico isn’t in the fancy restaurants but in markets and family restaurants. Diana’s exploration of Mexican culinary traditions led to her writing series of books on Mexican cooking. Mexican food has since become one of the most celebrated culinary heritages on the planet.
Charlotte will support participants to prepare a variety of Mexican street food ideal for a party
- Broad bean, feta and new potato quesadillas
- Cochinita Pibil / Pork Pibil
- Black bean and butternut squash tacos
- Black Bean Empanadas
We will end the session with a meal of the food prepared accompanied by a glass of wine or a traditional serving of tequila. Non-alcoholic alternatives also available.