About

Chiles en Nogada showcase the colors of the Mexican flag and are considered by many to be the national dish of Mexico. Created in 1821 by nuns to honor Mexico’s independence from Spain, this dish features the best of Autumn's harvest.

Join Chef Marcela in working through this complex recipe which will be enjoyed afterwards. Participants will be introduced to many ingredients and a variety of cooking methods.

Prerequisites: love of cooking and strong flavors

We are also offering this class on October 15th.

Details:

• Registration will close on October 21st .

• There is a $30 materials fee added to the cost of the class.

• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.

• Please click here for BARN's current COVID-19 health & safety protocols.

• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.
  
  

Instructor:

Chef Marcela Sandoval served as BARN’s Kitchen Studio Lead from 2019-2020.  She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world.  She has lived in China, Zambia, North Korea, Nepal and Tanzania.

Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu trained, worked in restaurants in DC and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu and taught cooking to students from Tanzania to Bainbridge Island.  Marcela’s life experiences are reflected in her cooking.