Class Overview

Enchiladas Verdes: Authentic Oaxacan Cuisine - Continuing Education at Seattle Central College

This popular class is back in an expanded format.

Learn the techniques of cooking delicious traditional Oaxacan fare from Seattle Central College Culinary graduate and Oaxacan native, Guillermo Carreno.

This six-week course is for anyone who is interested in creating delicious and authentic comfort food from Oaxaca, Mexico.

Chef Carreño, chef de cuisine at renowned Seattle restaurant, Tuilo, is from a small town in Oaxaca and will be teaching you his favorite recipes that he learned from his mother.

The flavors of Oaxaca are like no other and over the past few years the cuisine has been highlighted on the world stage.

Before moving to the U.S eight years ago, Chef Carreño owned a ten-seat restaurant called Carmen Cocina, named after his mother.Mole: Authentic Oaxacan Cuisine - Continuing Education at Seattle Central College

Although he lives in Seattle, he returns to Oaxaca every year to keep learning about Oaxacan cuisine and, of course, to cook with his mom.

You will learn how to make several traditional Oaxacan dishes and comfort foods, from start to finish.

Guillermo will demonstrate the process, and share the fascinating historic and cultural context for these delicious foods.

You will have plenty of time to ask questions, as well as see, touch and learn about the ingredients, tools and techniques.

Then you will have the chance to make the dishes yourself, working with classmates to experience and enjoy the process, using some more traditional and some modern tools and equipment.

Afterwards, everyone will be able to relax, sit down and taste the food that was prepared that night, discussing how everything turned out and enjoying each other's company.

Handouts will be provided, including all of the recipes.

Topics covered each class:

Guacamole: Authentic Oaxacan Cuisine - Continuing Education at Seattle Central College

1st week

-Salsas and guacamole

2nd week

-Tortillas - Nixtamal
-Enchiladas verdes (green enchiladas)

3rd week

-Frijoles fritos (refried black beans)Oaxacan Cuisine - Continuing Education at Seattle Central College-Arroz con leche (rice pudding)

4th week

-Moles - mole coloradito-Arroz blanco (white rice)

5th week

-Tamales (chicken and black bean)
-Dessert tamales
-Salsas for tamales

6th week

-Regional snacks
-Taquitos dorados (cripsy tacos)
-Molotes (fried and stuffed masa dumplings)
-Cafe de Olla (Mexican sweet coffee)

This course is offered in partnership with Seattle Culinary Academy and Continuing Education at Seattle Central College.

Each class is three hours in length and is a combination of demonstration, hands-on cooking and food tasting.

Learn more about Chef Guillermo:

Learning Outcomes

In this course you will learn to:

  • Gain an introduction to the Oaxacan pantry – the equipment, tools and ingredients you need to be successful
  • Become familiar with classic favorite Oaxacan dishes including salsas, guacamole, tortillas, tlayudas, enchiladas, beans, rice, moles, chocolate and horchata
  • Learn about Oaxacan cooking techniques so you can confidently adapt and explore beyond the recipes taught in class

Who Should Take this Class?

  • Anyone who loves cooking and would like to expand their skill and experience in the kitchen.
  • People interested in learning about Oaxacan cooking and culture

Session Details

  • Class ID: 5801
  • Instructor: Guillermo Carreño
  • When: 6 Mondays; 1/27-3/9; 5:30-8:30 PM (No class on 2/17 due to Presidents' Day)
  • Total Number of Hours: 18
  • Where: Broadway Edison Building - Culinary Department, Room 2118; 1701 Broadway, Seattle WA 98122
  • Fee: $569