The Global Connections of Mexican Food Cultures

Join us for the second lecture in our new lecture series. Chef Claudette Zepeda will share her insights on how Mexican food cultures are interwoven with food cultures throughout the world. For instance, a woman in Sonora uses exactly the same comal as a woman making flatbread in the Middle East. Or, the stone metate is used to grind moles and corn in Mexico and wheat in Zimbabwe.

No charge but registration is required.

Speakers: Claudette Zepeda