The savory cousin of the atole family, this corn porridge soup is thick, filling, easily adaptable to whatever is on hand, and incredibly satisfying. Learn to make this Mexican classic and enjoy a nice thick cup.

Class Capacity is 18 – Register Early!

Instructor

Minerva Orduño Rincón trained and worked as an architect before redirecting into the culinary field where she has spent the last decade. She was born and raised in Hermosillo, in the northern Mexican state of Sonora, lived in southern Spain, and in various cities throughout the US. Her primary culinary focus is on Sonoran food and the hybridization of cuisines and cultures in the borderland region. She has written for the Phoenix New Times as well as various online publications. She occasionally blogs at www.cucumbersandlimes.com.

Refund & Cancellation Policy

No refund will be issued less than 15 days prior to any Community Class. A $10 cancellation fee will be applied to all refunds. No refunds will be issued for special events. We reserve the right to cancel Community Classes due to insufficient registration, garden closure, or inclement weather, in which case, participants will receive a full refund. People with disabilities should make requests for accommodation as early as possible to allow time to make appropriate arrangements.