Home Cooked at The Hearth
Saturday 25th March 2022, 7.00-10.00pm
Home Cooked @ The Hearth Supper Club, hosted by guest
Karla of Mexican Food Memories
Tickets £52.50 / £42 for Hearth members
Home Cooked at The Hearth - our monthly Supper Club series - is back in March, with a very special guest chef, Karla from Mexican Food Memories.
Mexican Food Memories Supper Clubs
Menu
Appetizer
Tostadita de frijoles fritos
Refried beans tostadita with veggies
Tacos de Barbacoa de Cordero
Lamb Barbacoa tacos
Leg of lamb marinated in an ancho and guajillo adobo, then cook for hours in the oven until very tender. This recipe is one of my family favourites. It is served shredded on the table with warm corn tortillas, fresh chopped coriander and onion and a freshly made red salsa.
The fun of this dish is that everyone can make their own tacos and add the toppings they want.
Mole Almendrado
Almond Chicken Mole
The word mole comes from the Nahuatl word molli, which means sauce. It is the national dish that represents Mexican food, there are different varieties of mole, but my mole is made with almonds, sesame seeds, pasilla chilli, spices, plantain and Mexican chocolate. It is served with a Mexican tomato rice and warm corn tortillas. In my family, my abuela Maria used to be the mole master and this mole recipe I make, it is a tribute to her.
Camotes Enmielados
Sweet Potato in Piloncillo syrup and some condense milk to make it even more decadent. In Mexico sweet potato is usually eaten as a dessert. When I came to live to the UK and I heard people used to eat them as a savoury dish, I thought it was very weird.
There will be freshly homemade spicy salsas to have with the tacos and the tostaditas. My famous salsa macha, a salsa roja and salsa verde.
ABOUT KARLA
My name is Karla Zazueta, a born and raised in Baja California, northern Mexico, but I’ve been living in London for the last 18 years. I was a Spanish teacher, but after having children I turned my passion for cooking into a career and I became a Mexican cookery teacher. I’ve been teaching people how to cook traditional and authentic Mexican food at home for the last five years as well as hosting supper clubs at home and writing a Mexican food blog, Mexican Food Memories, where I share the Mexican recipes, I love cooking for my little family.
My style of cooking is cosy and for me flavour is very important. I cook the Mexican recipes that have been in my family for generations using ingredients that are easily available and when possible, in season and organic. All the food I cook it is cooked with love and from scratch, from spicy salsas to corn tortillas. I believe in cooking with fresh and local ingredients.
I teach at home, but I have done cooking demos in schools and festivals. I will start teaching at the Cookery School at little Portland Street in May. I feel very proud to teach people about my heritage and the beauty in Mexican cuisine.