There’s so much fun and learning during JAM with its craft classes
and the performance/workshop during Family Fun Day! But don’t forget
there’s also great food to go with the great times!

Erubiel Valladares, who’s currently getting ready to present Sueños de Fútbol on July 12, will be teaching a one-night class for you to learn his secrets in preparing two delicious and popular Mexican dishes, quesadillas de flor de calabaza (squash blossom quesadillas) and ceviche. Read on to learn more about these platillos, and sign up today for this and the rest of the activities during JAM!

About quesadillas:

Although the quesadilla is a staple of Mexican cuisine – and how could the simple combination of tortilla and cheese not become one? – there are lots of variations for every taste. 

Emerging into history during Mexico’s colonial period, this XVIII Century invention quickly found itself adapted to the different climates and seasons throughout the country, much like the pre-Columbian enchilada (the native groups did not consume dairy products). In the central regions, the half-moon nest made by tortilla and cheese opened to welcome squash blossom, an aromatic and nutritious part of traditional diets. Although the female blooms of the curcubita pepo turn into the calabacita (or calabacín) fruit, it is the male flowers that produce the best flavor, and are a great source of potassium, calcium, folic acid and Vitamin A.

About ceviche (also spelled cebiche, seviche):

Ceviche is far from unique to Mexico, but the regional variants set them apart. In fact, the origins of the dish are marinated in mystery just like the seafood it’s made with is steeped in an acidic substance. Although the true roots may be tied to the Polynesian migration to South America or even the Moorish cuisine of Spain (the name cebiche might be derived from either the Latin cibus or the Arabic sakbaj), the common denominators are the cured fish or seafood and the chopped spiced vegetables. From Perú (where the dish first probably made landfall in the Americas) to California and beyond, this delicious and easy-to-prepare concoction, every region has made ceviche its own, and why not?

Join us for JAM and prepare to delight your family and friends with your new culinary skill, and while you’re at it, take a craft class or enjoy a bilingual show! Call 503-236-or write for more information!