We are delighted to introduce the next installment in our series of cooking classes with Chef Alex Flores and Elena Hatfield of Pibil Columbus Catering. Together, they will teach us
We are delighted to introduce the next installment in our series of cooking classes with Chef Alex Flores and Elena Hatfield of Pibil Columbus Catering. Together, they will teach us how to make some of the most beloved authentic interior Mexican dishes and provide colorful and interesting insights into the history and culture of each recipe. This class is all about Flan!
The history of Mexico’s favorite dessert goes back to ancient Rome, where domesticated chicken eggs were used to make custard, served as either a savory dish or a sweet one flavored with honey. This custard — which became known as flan, from the French word flaon, derived from the Latin or Old German flado (“flat cake”) — endured mostly as a sweet dish in the European culinary repertoire throughout the Middle Ages. Although usually considered a dessert, in Mexico anytime is a good time for flan. The ubiquitous custard dish that came to Latin America from Spain became particularly popular in Mexico, where it is generally associated with home cooking or humble comida corrida restaurants.
In this class, Alex and Elena will lead you through the making of 2 classic flans: caramel and honey – just like Elena’s great-great grandmother used to make! They will also provide insights into several variations such as chocolate and piloncillo (Mexican brown sugar). You’ll enjoy a sample of each flan made in class along with Alex and Elena’s generous spread of Mexican snacks. “Café de Olla” will also be served – Mexican coffee drink with cinnamon and piloncillo. Each student will take home samples of both types of flan made in class.
Visit www.1400foodlab.com to sign up!
(Sunday) 4:00 pm - 6:00 pm
1400 Food Lab
1400 Dublin Rd.