The centerpiece for this class are the Black Beans and Pork Ribs which are surrounded by chopped and sliced vegetables and other accompaniments. The recipe was first published in The Mexican Gourmet, a book I co-authored with Maria Dolores Torres Yzabal in 1995. I still remember how delicious this dish was when she first made it for me. The accompaniments add flavors and textures to the deeply satisfying beans and pork.
Menu
Sopes with tomatillo/pepita dip and goat cheese
Black Beans and Ribs with Mountains of Things
Orange Flan
When: October 26th, 6-9:30pm
Where: Aaron Burr House, New Hope
Cost: $140/pp
Limit: 9 cooks