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Live Virtual Cooking Class - Soup Class With Chef Marcela
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$35.00 USD
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Description
SOUP CLASS
Live Virtual Cooking Class | Sunday, November 22 | 1pm PST
HOW IT WORKS
Once you sign up, you’ll receive an email with a link to download your recipe PDF and your Zoom link to join us on the day of the live class. If you have any questions or need help, please email us at cooking@matriarca.com.
I don’t know what the weather is doing where you live, but here in California, we’ve been begging the universe to turn down the temperature. We’re ready for soups, evenings by the fireplace (even if it’s 70 degrees outside), and everything the holiday season brings.
And what better way to welcome it than with something warm simmering in the kitchen?
At the Matriarca School of Cooking, I want you to understand why a recipe works. In this class, we’ll build the foundations that make a beautiful soup, from developing a rich stock to properly caramelizing onions and balancing flavors and textures. Three recipes, with lessons you’ll carry into so much of your everyday cooking.
Brown Chicken Stock | Fonds Brun de Volaille
A beautiful stock can transform your cooking, and this one begins with a whole roasted chicken. We’ll reserve the meat for meals throughout the week, crisp the skin into chicken chicharrón, and use the roasted bones and vegetables to develop a stock with rich color and deep, savory flavor.
You’ll learn what roasting contributes, how to gently extract flavor, and why this foundation deserves a permanent place in your kitchen.
At my house, we use it for everything: rice, stews, traditional Mexican soups, or a quick gravy for a chicken dinner. Sometimes, all it needs is noodles, chopped fresh herbs, lime, and hot sauce. That happens to be one of my kids’ favorite meals.
Keep some refrigerated for the days ahead and freeze the rest. This is a recipe you’ll return to again and again.
Classic French Onion Soup
I recently took a little tour of French onion soup recipes on social media. Plenty looked scrumptious. But a beautiful cheese pull doesn’t tell you what happened to the onions underneath.
This classic is simple, provided you understand the process. We’ll cover how to slice the onions, manage their moisture, and patiently develop that sweet, deeply caramelized flavor. You’ll learn what to look for at each stage so you can confidently recreate it at home.
Then comes the toasted baguette, the Gruyère, and that bubbling, golden crust.
It’s also wonderful for holiday entertaining: prepare the soup ahead, have your bread and cheese ready, and finish it under the broiler just before serving.
Sopa Tarasca
From Michoacán, where my father was from, comes this beloved soup celebrating one of Mexico’s most important ingredients: the humble bean.
We’ll blend cooked beans with roasted tomatoes and pasilla chiles to create a smooth, savory soup. Then we’ll talk about the toppings, because here, they’re a big part of the pleasure.
Crisp tortilla strips, crumbled queso fresco, avocado, crema, fried chile rings, salsa macha, or chicharrón de chile: each brings something to the bowl. Crunch, freshness, richness, heat, and a little tang. Add a few, or follow my lead and make room for everything.
It’s a beautiful weeknight dinner you can prepare ahead, reheat, and finish with fresh garnishes at the table.
Nothing Artificial. Nada Raro.
Nothing Artificial. Nada Raro.
Nothing Artificial. Nada Raro.
Nothing Artificial. Nada Raro.
Nothing Artificial. Nada Raro.
Real Mexican Ingredients
We source with intention from Mexico, landrace corn, Colima sea salt, Mexican chiles, blue agave and more. Every ingredient has a place, a story, and a reason for being here.
Clean Pantry Staples
No seed oils. No artificial preservatives. No unnecessary additives. Just recognizable ingredients made for real cooking, real flavor and everyday use.
Small-Batch Quality
Our products are made in small batches to protect flavor, texture and quality. Nothing is rushed, over-processed or stripped of what makes it special.
Rooted in Mexican Cooking
Matriarca was created to honor the ingredients, techniques and women behind Mexican kitchens. These are pantry staples made with the respect Mexican food has always deserved.
Matriarca vs Other Brands
Read the label. You’ll see the difference.
| MATRIARCA | Other Brands | |
|---|---|---|
| Ingredients | Short, recognizable ingredient lists | Long lists with fillers or additives |
| Oils | Olive oil or no oils, depending on the product | Often made with seed oils or low-cost blends |
| Origin | Ingredients sourced in Mexico | Generic or unclear sourcing |
| Preservatives | No artificial preservatives | Often includes preservatives or stabilizers |
| Flavor | Rooted in real Mexican cooking | Often made for mass-market consistency |
| Production | Small-batch quality | Industrial-scale processing |
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