Sunday July 13th Mexican Cuisine with Janet Becerra of Pancita Restaurant
I am thrilled to have Janet Becerra come out to the farm this summer for the first time to teach a class. She is one of the most talked about chefs in Seattle right now. She is chef and co-owner of Pancita - a two time nominated James Beard Award Mexican restaurant. Janet has worked at some of Seattle's best restaurants, she trained in the south side of France, and spent some time working in CDMX.
She started Pancita in 2020 as a Pop-up, as a way to reconnect with her heritage and share Mexican cuisine with the Seattle community. Now a restaurant, Pancita is a way for Janet to highlight and celebrate food through the perspective of a first generation Mexican- American woman
For this class Janet will be making an Asado cook out. She will begin with a carne asada marinade, followed by two salsas: one a salsa verde and the second a salsa de jitomate. Janet will also be teaching us a cebollas en curtido, a pickled onion side to the carne asada.
We will continue with a frijoles charros, cowboy style beans flavored with bacon and onions and chilies.
Janet will teach us how to make her tortillas; making two kinds of nixtamalized tortillas — one a cónico morado and the other a cónico amarillo.
This will be an excellent cooking class where we can learn Janet’s style of Mexican cuisine using indigenous cooking methods such as nixtamalization and also the art of tatemo — the technique of charring ingredients intentionally. Don’t miss this chance to meet Janet and learn from her.
I am thrilled to have Janet Becerra come out to the farm this summer for the first time to teach a class. She is one of the most talked about chefs in Seattle right now. She is chef and co-owner of Pancita - a two time nominated James Beard Award Mexican restaurant. Janet has worked at some of Seattle's best restaurants, she trained in the south side of France, and spent some time working in CDMX.
She started Pancita in 2020 as a Pop-up, as a way to reconnect with her heritage and share Mexican cuisine with the Seattle community. Now a restaurant, Pancita is a way for Janet to highlight and celebrate food through the perspective of a first generation Mexican- American woman
For this class Janet will be making an Asado cook out. She will begin with a carne asada marinade, followed by two salsas: one a salsa verde and the second a salsa de jitomate. Janet will also be teaching us a cebollas en curtido, a pickled onion side to the carne asada.
We will continue with a frijoles charros, cowboy style beans flavored with bacon and onions and chilies.
Janet will teach us how to make her tortillas; making two kinds of nixtamalized tortillas — one a cónico morado and the other a cónico amarillo.
This will be an excellent cooking class where we can learn Janet’s style of Mexican cuisine using indigenous cooking methods such as nixtamalization and also the art of tatemo — the technique of charring ingredients intentionally. Don’t miss this chance to meet Janet and learn from her.
I am thrilled to have Janet Becerra come out to the farm this summer for the first time to teach a class. She is one of the most talked about chefs in Seattle right now. She is chef and co-owner of Pancita - a two time nominated James Beard Award Mexican restaurant. Janet has worked at some of Seattle's best restaurants, she trained in the south side of France, and spent some time working in CDMX.
She started Pancita in 2020 as a Pop-up, as a way to reconnect with her heritage and share Mexican cuisine with the Seattle community. Now a restaurant, Pancita is a way for Janet to highlight and celebrate food through the perspective of a first generation Mexican- American woman
For this class Janet will be making an Asado cook out. She will begin with a carne asada marinade, followed by two salsas: one a salsa verde and the second a salsa de jitomate. Janet will also be teaching us a cebollas en curtido, a pickled onion side to the carne asada.
We will continue with a frijoles charros, cowboy style beans flavored with bacon and onions and chilies.
Janet will teach us how to make her tortillas; making two kinds of nixtamalized tortillas — one a cónico morado and the other a cónico amarillo.
This will be an excellent cooking class where we can learn Janet’s style of Mexican cuisine using indigenous cooking methods such as nixtamalization and also the art of tatemo — the technique of charring ingredients intentionally. Don’t miss this chance to meet Janet and learn from her.