Join the Yale Latino Networking Group and Sonia Salazar, owner and chef of Barracuda Bistro & Bar, for a virtual cooking demonstration. Learn how to make Colombian empanadas. Come prepared with your own ingredients or just follow along.
Named one of the top Latin American restaurants in the state by Connecticut Magazine, Barracuda Bistro & Bar is a Latin American Gastro Bar nestled in the Chapel West section of New Haven, CT. The owner and chef of Barracuda, Sonia Salazar, grew up in Colombia but trained as a chef in the United States. The food and drink menu she has cultivated combine the authentic flavors and ingredients of Latin America with traditional American comfort food. The food, drinks, and casually sophisticated ambiance is perfect for happy hour, dinner, mimosa brunch, or a late-night affair.
• Pre-cown white corn flour for empanadas
• White cheese
• Vegetable oil 48 oz
• Hot water
• 2 small envelopes of Sazon seasoning with achote
We can also make them with cheese and guava as a dessert.
• Harina blanca de maíz precosida para empanadas
• Queso blanco
• Aceite vegetal Vegetable oil 48 oz
• Agua caliente
• Sazón con achote 2 sobres pequeños
También podemos hacerlos con queso y guayaba como postre.