Chihuahua Querida
All graphics donated by Katro Rodriguez©
Welcome to Chihuahua Querida! A week-long celebration of the food and culture of Chihuahua, Mexico, including chefs, artists and storytellers. I grew up in this mountainous, rugged, majestic state on our ranch San Pedro de Ojitos where I broke horses, cut cattle and cooked with my mother until I was shipped off to boarding school. Through these events I know you will fall in love with this very special region of Mexico
Casa Mezcal will graciously host the first three events.
SCHEDULE OF EVENTS
Sunday, June 3rd Prepare a Pig From Head To Feet
You will learn to make chorizo, cecina, carnitas, manteca, chicharrones and tamales and other pork delicacies. Cost is $65.00. Includes light lunch and a beverage.
Class is at Jimmy’s 43 at 43 East 7th, at 12pm
June 4th Press Party Hosted by the Mexico Tourism Board 6:00-9:00 PM
BY INVITATION ONLY
My presentation will be entitled: How I learned to cook, break horses and cut cattle. There is nothing that I have loved as much as our ranch San Pedro de Ojitos in Chihuahua. I will speak about the life there, centered on cooking. There will be Chihuahua food provided by Chef Julian Medina of Toloache.
Photo by RAEchel Running
June 5th – Pancho Villa’s 132nd birthday celebration with performance artist Narciso Martinez
Pancho Villa’s 132nd birthday celebration with performance artist Narciso Martinez – who appears as Pancho Villa. Photographer Raechel Running will also give a presentation of her magnificent photographs
of Chihuahua. Appetizers and drinks will be served.
Casa Mezcal 6-8PM $25.00 per person appetizers and drinks; cash bar after 8:00PM
Wednesday June 6: Comparison tasting of Sotol and Mezcal.
The native Chihuahua spirit called sotol is about to make it’s mark on the tequila-mezcal bar scene. Unlike mezcal, tequila and bacanora, its not made from agave, but a different plant altogether; Dasylirion wheeleri. The mezcal presentation will be given by our host Ignacio Carballido, owner of Casa Mezcal, an will feature a wide range of styles and brands.
Appetizers featuring machaca (the Northern style beef jerky) will be prepared by Cafe Frida
Thursday, June 7th 11am-3pm: Chihuahua Querida
A full lineup of Chihuahua food and presentations. Anthropologist Elsa Rodriguez Garcia will speak about the ruins of Paquime and other important Chihuahua discoveries. Zarela’s son Aaron Sanchez of TV’s “Chopped” fame will be serving authentic Chihuahua chuck wagon-style food and agua fresca (a non-alcoholic hibiscus flower drink). Ron Bridgemon will discuss tourism in Chihuahua. Conservationist Carmela Wallace will introduce master pottery maker Diego Valles. And Dave Hensleigh will speak about the famed Raramuri runners and the Copper Canyon.
Centrico Restaurant, 211 West Broadway, 212-431-0700.
Presentations/food free. Cash bar. Reservations must be made through
Danielle Kim at Danielle@jigsawmgt.com or 571-334-6058.
Friday, June 8th 10am-4pm: Pottery Class with Diego Valles
Diego Valles, master potter of Mata Ortiz – a whole town dedicated to the art of pottery-making – will be giving an all-day class. He will speak about his technique and his art will be on display.
Greenwich Pottery House, 16 Jones Street, 212-242-4106. $95
Saturday, June 9th, 11am-2pm: Cooking Class with Zarela Martinez
Learn classic Chihuahua cooking from the master. Zarela Martinez will teach all her favorite recipes she learned from her mother, including albondigas, carne con chile colorado, flour tortillas, frijoles
charros and calabacitas.
Suenos, 311 West 17th Street, 212-243-1333. $50
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