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08/10/2019

Salvadoran Turkey in Salsa Criolla & Panes con Pavo Cooking Class

Saturday August 10th 1pm-4pm $100 pp. SURFAS CULINARY DISTRICT 3225 W. WASHINGTON BLVD EAST OF LA BREA. WEST OF ARLINGTON. CORNER OF 3RD AVE. & WASHINGTON BLVD.

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08/10/2019

Salvadoran Turkey in Salsa Criolla & Panes con Pavo Cooking Class

Salvadoran Turkey in Salsa Criolla & Panes con Pavo Cooking Class at Surfas. I will share the secrets with you on how to prepare this exquisite recipes from El Salvador. Is all about the sauce.  


The tomato sauce truly represents the marriage of indigenous Salvadoran and Spanish cooking, as it combines local spices like annatto and pumpkin seeds with bay leaves, sesame seeds, cloves... It is a delicious complex sauce and the traditional accompaniment to Roasted Turkey and Turkey Sandwiches.


When Salvadoran families prepare this recipe it means only one thing, Christmas and year-end festivities have arrived. This is a classic holiday dish that continues to be a favorite for generations. The spicy tomato sauce and the moist and succulent turkey is a unique combination. In the U.S., millions of Salvadorans also serve it for Thanksgiving. 

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Saturday August 10th 1pm-4pm $100 pp. SURFAS CULINARY DISTRICT 3225 W. WASHINGTON BLVD EAST OF LA BREA. WEST OF ARLINGTON. CORNER OF 3RD AVE. & WASHINGTON BLVD.

09/07/2019

“Taste of El Salvador’s Pupusa Master Class”

Saturday August 10th 1pm-4pm $100 pp. SURFAS CULINARY DISTRICT 3225 W. WASHINGTON BLVD EAST OF LA BREA. WEST OF ARLINGTON. CORNER OF 3RD AVE. & WASHINGTON BLVD.

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09/07/2019

“Taste of El Salvador’s Pupusa Master Class”

 Join me for my “Taste of El Salvador’s Pupusa Master Class”. You will learn how to make the masa from scratch and how to prepare authentic meat and vegetable fillings for this iconic Salvadoran dish. Plus, Alicia will also teach you how to prepare other recipes and talk about Salvadoran food history. 


The Pipil, the indigenous people of El Salvador, are credited with the invention of the Pupusa. The word “pupusa” derives from the Nahuat language and it has two possible meanings, either “stuffed” or “puffy,” perhaps in reference to the fillings and how pupusas puff up after cooked. 


Our Pipil ancestors filled them with ground red beans, vegetables, blossoms, and seafood. When the Spanish arrived in the first part of the 16th century they introduced new ingredients such as cheese and pork, and as a result, new varieties like the Pupusa Revuelta (Mixed) emerged.


In 2005, the Salvadoran government issued legislation designating the Pupusa the national dish of El Salvador. They are simply delicious and showcase the artisan quality of our culinary traditions.


Menu:


Fresco de Chan (red lemonade with chia seeds, colored with strawberry extract) 

Curtidos (Pickled cabbage, carrots, onions…)

Salsa de tomate (Salvadoran tomato sauce)

Pupusas de queso (cheese pupusas)

Pupusas de queso con loroco (cheese and loroco pupusas)

Pupusas de frijoles rojos (red refried beans pupusas)

Pupusas de chicharron (pork pate pupusas)

Pupusas Revueltas (pork pate, red refried beans and cheese pupusas) 

Pupusas de Ayote (zucchini, summer squash)

Leche Poleada (Salvadoran Vanilla Custard


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Saturday August 10th 1pm-4pm $100 pp. SURFAS CULINARY DISTRICT 3225 W. WASHINGTON BLVD EAST OF LA BREA. WEST OF ARLINGTON. CORNER OF 3RD AVE. & WASHINGTON BLVD.

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