Day of the Dead with Chef Jacob Anguiano

Description

Hone your culinary skills while celebrating the vibrant traditions of Día de los Muertos. In this hands-on class, you’ll learn the art of preparing two cornerstone dishes: silky, spiced champurrado and authentic handmade tamales, guided step by step by a professional chef. You’ll practice essential techniques like masa preparation, proper folding and steaming, and balancing flavors in traditional fillings. To round out the experience, you’ll also explore an ofrenda featuring Pan de Muerto, pan dulce, sugar skulls, chicken tinga, nopales, Oaxaca cheese, and refried black beans - a tasting that connects technique to tradition in the most delicious way. About the Instructor Born in Boynton Beach, Florida, Chef Jacob Anguiano was raised in the south Florida area. Jacob earned his BA in Culinary Arts and Food Service Management with a concentration in International Hospitality Operations at Johnson and Wales University’s north Miami Campus where he learned fundamentals from chefs with a variety of backgrounds and experiences. After moving to New Orleans, his first job in the city was working as sous chef at the New Orleans Saints training facility. He then worked as a sous chef at Jack Rose, then Saint John, then lastly Chef de Cuisine at Rosedale for two years before making the move to NOCHI.