Central Market’s Pasaporte Mexico Celebration Begins April 20

Monday 18th, April 2016 / 11:40 Written by
Central Market’s Pasaporte Mexico Celebration Begins April 20

Novel culinary delights abound during the return of this popular festival

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Each year, Central Market takes shoppers on a full-immersion culinary adventure during its wildly popular Passport festival. This year, from April 20 through May 3, Central Market will celebrate the incredible cuisine from the vibrant country of Mexico! From scratch-made moles to fresh-baked pan de yema, Central Market’s Pasaporte Mexico will create delightfully authentic experiences during the two-week event.

 

To kick off Pasaporte Mexico wholeheartedly, and give shoppers the opportunity to sample some of the finest food and drinks from Mexico, Central Market will host Paseo de Pasaporte Mexico on Friday, April 22, from 5 to 8 p.m.
The self-guided tour will begin with tacos served on a warm comal, and continue with samples of various Mexican dishes and products, including tropical fruits, olive oil, salsas, coffee, wine and more. The Paseo will end on a sweet note with a make-your-own churro and Mexican hot chocolate station. Attending the Paseo is free, but requires a reservation—registration information is shown below.
We’ve included additional background information on the world-renowned Mexican chefs Central Market will host during the celebration; a voluminous roster of cooking classes; and the vast array of Mexican products, many of which have never before been imported, that will be featured during the festival.

WHEN: Pasaporte Mexico, Wednesday, April 20 through Tuesday, May 3 Paseo de Pasaporte Mexico, Friday, April 22 from 5 – 8 p.m.

WHERE: Pasaporte Mexico and Paseo de Pasaporte Mexico, all Central Market store locations across Texas

PASEO RSVP: Central Market Broadway: http://bit.ly/1REkQ3M

 

Renowned Mexican chefs being featured during Central Market’s Pasaporte Mexico

 

Margarita Carrillo Arronte

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Born and raised in Mexico, Chef Margartia Carriillo Arronte has dedicated the past 35 years to researching, studying, teaching, and cooking traditional Mexican food. Her passion for authentic Mexican cuisine has led her to become one of the most widely respected and recognized chefs in Mexico. Carrillo Arronte is also widely known for her key role in the decades-long effort to have the United Nations Educational, Scientific and Cultural Organization (UNESCO) recognize traditional Mexican cuisine with an Intangible Cultural Heritage of Humanity designation.

Carrillo Arronte was raised in a large family who centered life on traditions and being in the kitchen. This upbringing led her to pursue a culinary career at a young age. After receiving her formal training at the Culinary Institute of America, she dove right into the world of food and never looked back,

Based in Mexico City, Carrillo Arronte is the acclaimed author of “Mexico: The Cookbook” and “Tamales y Atoles Mexicanos.” She is also a member of the Conservatory of the Gastronomic Culture of Mexico, has hosted several TV shows for El Gourmet channel in Latin America and owned several restaurants in Mexico and Japan.

Enrique Olvera

Enrique Olvera is an award winning, internationally recognized chef, restaurateur and cookbook author from Mexico City.
After finishing his professional studies at New York’s Culinary Institute of America, Enrique Olvera returned to his hometown of Mexico City to open his critically acclaimed restaurant, Pujol.

In 2010, Pujol celebrated its tenth year. As part of the festivities, Olvera published his first book, Uno, which in addition to expressing the history and philosophy behind his work, recounts ten years of Mexican haute cuisine, the current trends, and where things are heading in the future. His second book, En la Milpa, was released at the end of 2011.

Olvera has been honored with numerous awards and accolades over the years including being named one of “International Cooking’s Ten Most Promising Chefs” by Food & Wine Magazine, receiving the “Young Restaurateur” Award from Mexico’s National Chamber for the Restaurant and Prepared Foods Industry, and being name “Chef of the Decade” by Chilango Magazine, among many others.

Iliana De La Vega

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Iliana De La Vega is the chef-owner of El Naranjo in Austin, Texas. Prior to opening her restaurant, De La Vega was a cuisine specialist and chef instructor at the prestigious Culinary Institute of America in San Antonio, where she taught the first cooking classes dedicated to Mexican Cuisine.

Born in Mexico City, De La Vega dabbled in different professions but ultimately had her heart set in the kitchen. She is a self-taught chef who learned the trade through reading books and teaching her friends how to cook.

Before moving to the U.S. and opening El Naranjo, De La Vega opened the original version of her restaurant in Oaxaca, Mexico with no professional experience or culinary training. Despite the odds, the restaurant was a success harboring attention from restaurant critics eager to explore Oaxacan cuisine. Due to issues with the state’s economy she was forced to close her restaurant, leading her to Austin, TX. With her prior success and self taught culinary knowledge, De La Vega now focuses solely on her critically acclaimed restaurant in the States.

Pasaporte Mexico Cooking School Lineup at Central Market Broadway

4821 Broadway St. San Antonio, TX 78209

Frida’s Fiesta

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April 20 at 6:30 p.m.

Price: $65.00

Hands-On: Frida Kahlo was not only a celebrated artist but an avid entertainer as well! You’ll make part of a grand feast that Frida created for close friends one early summer day.

Menu includes: Sopa Seca de Fideo (Thin Noodles Cooked in Seasoned Chicken Broth & Garnished with Fried Chiles, Avocado Slices & Cheese); Pork Ribs with Sweet-Sour Sauce; Potato Tortitas; Zucchini Salad; and Frida’s Favorite Cookies, Cat’s Tongues

Seafood from South of the Border

April 21 at 6:30 p.m.

Price: $65.00

Hands-On: Many Mexicans rely on fresh seafood to liven (and lighten) up their meals. Spend a few hours learning to make these quick and easy traditional seafood dishes!

Menu Includes: Camarones al Guajillo con Nopales (Shrimp with Quick-fried Cactus Paddles); Filetes de Pescado a la Campechana (Fish Fillets with Tomato, Habanero & Corn); Red Snapper, Vera Cruz-style; and Mejillones con Cilantro (Mussels with Cilantro)

Celebrate with Antojitos with Chef Margarita Carrillo Arronte

April 23 at 6:30 p.m.

Price: $65.00

Featured Chef Demonstration: Chef and culinary expert Margarita Carrillo Arronte will show you how to create the perfect array of interior Mexican appetizers paired with Mexican wines and beers!

Margarita’s book, Mexico: The Cookbook, will be for sale on the night of class and the chef will personalize copies after class.

Menu Includes: Sikil Pak (Tomato & Pumpkin Seed Dip) with Tortilla Chips; Platanitos Rellenos (Stuffed Plantain Croquettes); Basic Gorditas (Crisp Masa Rounds); Gorditas Guanajuatenses (with Chiles & Cheese in the Dough, topped with Potato, Lettuce & Tomatoes); and Tlacoyos de Frijol Negro (Thick, Oval Masa Cakes with Black Beans), de Habas (with Fava Beans) & de Requeson (with Cheese)

Mexican Brunch

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April 24 at 12:00 p.m.

Price: $65.00
Hands-On: Think beyond the breakfast taco and learn to make some traditional Mexican dishes meant for the first meal of the day!

Menu Includes: Huevos Divorciados (Fried Eggs with Raw Tomatillo Salsa & Raw Tomato Salsa); Molletes (Melted Cheese & Beans on Toast); Plantanos Fritos (Plantain & Raisin Croquettes); Taco de Pina (Pineapple Tacos); Horchata de Arroz y Coco (Rice & Coconut Horchata); and Cheladas (Dark Mexican Beer with Seasonings)

Seasonal Supper: Fiesta Oaxaquena with Chef Iliana De La Vega

April 25 at 6:30 p.m.

Price: $70.00

Featured Chef Demonstration, Seasonal Supper: Chef De La Vega, owner of El Naranjo in Austin, Texas, will introduce you to some of her favorite, unique dishes from the diverse state of Oaxaca. You’ll have an opportunity to interact with Iliana and learn a little about Oaxacan traditions and ingredients while you enjoy a seasonal, regional meal paired with Mexican wines.

Menu includes: Tostaditas de Chileajo (Tostada with Chile & Garlic Marinated Vegetables); Brochetita de Cerdo con Mole Amarillo (Pork Skewer in Mole Amarillo); Sopa de Frijol Negro (Oaxacan-style Black Bean Soup); Estofado de Almendras (Chicken in Almond & Tomatillo Stew); Arroz Blanco y Platanos Fritos (White Rice & Fried Plantains); and Cocadas (Coconut Candy)

Demo, Dine & Mexican Wine: A Quick & Easy Mexican Meal

April 26 at 6:30 p.m.

Price $35.00

Demonstration: In our quick, one-and-a-half hour class you’ll pick up tips and learn new recipes to help you celebrate Mexico with style.

Menu Includes: Ensalada de Tres Chiles; Beef Short Ribs, Yucatan-Style; Frijoles Negros; and Colonial Pineapple Cake

Dulces: Mexican Sweets

April 27 at 6:30 p.m.

Price $60.00

Hands-On: Expand your dessert repertoire by learning to make two traditional Mexican cookie recipes, an impressive, yet easy custard topped chocolate cake, and light-as-air fritters.

Menu Includes: Cochinitos de Piloncillo (Piloncillo Piglets); Mexican Butter Cookies (Butter Cookies topped with Chocolate Sprinkles); Chocoflan (Two-layered Dessert with Flan on top of Chocolate Cake); and Bunuelos de Miel (Fritters with Syrup)

Steakhouse, Fonda San Miguel Style

April 28 at 6:30 p.m.

Price: $70.00

Hands-On: Fonda San Miguel, the iconic restaurant in Austin, was one of the first in the state to offer authentic interior Mexican cuisine. We’ll pair your meal with Mexican wines as you learn how to make an incredible meal from Miguel and Tom’s cookbook “Fonda San Miguel: Thirty Years of Food and Art.”

Menu Includes: Guacamole; Cheese Enchilada with Mole Poblano; Rajas y Cebollas (Roasted Poblano Chiles & Onions); Frijoles Refritos; Carne Asada a la Tampiquena (Grilled Steak, Tampicostyle); and Almond Flan

Couples Cook: A Mexican Meal

April 29 at 6:30 p.m.

Price: $140.00
(For Ages 18 & Up)

Couples, Hands-On: Make a date to learn how to cook these Mexican classics together! With the help of our instructors, you’ll create a fiesta-worthy feast.

Menu Includes: Tomato & Pumpkin Seed Dip; Albondigas en Chipotle (Meatballs in Chipotle Sauce); Ensalada de Espinaca (Spinach Salad); Mixiote de Pollo (Chicken en Papillote with Chiles & Avocado Leaves); Tropical Fruit ‘Trifle’ with Mangos & Almonds

Tamales
April 30 at 11:00 a.m.

Price: $40.00

Part Demonstration, Part Hands-On: We’ll show you how to make the fillings, roast the banana leaves, soak the cornhusks and fill the tamales. Then you’ll perfect the art of filling your own tamales and take the results of your efforts with you at the end of class.

Menu includes: Tamales Costenos (Chicken Tamales from the Coast wrapped in Banana Leaves) and Tamales de Frijol (Black Bean Tamales from Oaxaca)

Frida’s Fiesta

April 30 at 5:30 p.m.

Price: $65.00

Hands-On: Frida Kahlo was not only a celebrated artist but an avid entertainer as well! You’ll make part of a grand feast that Frida created for close friends one early summer day.

Menu includes: Sopa Seca de Fideo (Thin Noodles Cooked in Seasoned Chicken Broth & Garnished with Fried Chiles, Avocado Slices & Cheese); Pork Ribs with Sweet-Sour Sauce; Potato Tortitas; Zucchini Salad; and Frida’s Favorite Cookies, Cat’s Tongues

A Quick & Easy Meal from Veracruz

May 2 at 6:30 p.m.

Price: $65.00

Hands-On: Located on the Gulf of Mexico, Veracruz is known for its simple, yet rich cuisines. Influences from the Spanish and West Africans can be found in traditional dishes that are seasoned with local ingredients and filled with tropical accents.

Menu Includes: Chiles de Agua ( Picadillo-stuffed Jalapenos); Sopa de Frijoles Negros con Bolitas de Masa ( Black Bean Soup with Masa Dumplings); Huachinango a la Veracruzana (Red Snapper, Veracruz-style with Tomatoes, Olives & Capers); Mexican Rice; and Flan de Cafe ( Mexican Coffee Flan)

Magnificent Mole 

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May 3 at 6:30 p.m.

Price: $60.00

Local Chef, Demonstration: If you’re like most people, mole is a dish that you order in a Mexican restaurant but not something you attempt at home because of the long list of ingredients and the tedious preparation. Luckily for all of us, Chef Jesse Perez returns with three different moles that have straightforward preparation and yield outstanding results.

Menu Includes: Green Chile Scallops with Sweet Corn-Huitlocoche Salsa, Crispy Sweet Corn Grit Cake & Mole Verde; Medallions of Achiote-brined Pork Tenderloin with Spicy Arroz Verde, Roasted Apple Salsa & Manchamantel Sauce; Oaxacan Duck Tamale Wrapped in Banana Leaves with Banana & Cranberry Compote, Pasilla de Oaxaca Mole & Smoked Chocolate Essence; and Canela-Vanilla Spiced Panna Cotta with Churro Crisps, Meil de Agave & Pineapple Golden Mole

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