Cooking classes

Mexico to Hungary & Back

Class Length:
2:00 hours
Class Format:

What you’ll do

The author of Mexican Dinner Parties, Hendrik Varju, will begin with his favourite Mexican salad, featuring mango, avocado, bacon and pepitas in a jalapeño and garlic olive oil dressing. Then you'll enjoy Sopa Azteca, an Aztec-inspired soup made with tomatoes, guajillo chili peppers, pasilla peppers, onions and garlic and garnished with tortilla strips, pasilla peppers, queso fresco, crema and avocado. For dessert, simple Hungarian Roasted Pears in a Caramel Cream Sauce served with pistachios.