Cook-along Fundraiser 2020
From mid-May to mid-July 2020 we held Zoom cook-alongs to stay upbeat and connected and to raise funds for community organizations in Mexico.
Part cooking class, part cultural exploration — all healthy and delicious
Easier than travel, because you can join from your very own kitchen.
Learn a new recipe
Our recipes are created to be adaptable so that you can make a dish that’s similar, wherever you are, using produce that’s seasonal and local to you.
'Travel' together
Get a glimpse of life in Mérida, learn about local traditions and to top it all off, we eat together just as ‘travellers’ like to do.
Pay it forward
Pay What You Want (or Can) ensures that anyone can afford to come! Min 20% of your contribution will go to trusted community organizations in Mexico.
Where we sent contributions
5
organizations supported
6
countries Participated
$940
USD contribution total
$25USD can feed a Mexican family of five for about a week.
Knowing that we were fortunate to have resources –such as this platform – that locals in our Mexican communities did not, we wanted to make the most of the opportunity to share. We covered our costs, and were able to send from 20-60% of each week’s contributions to community initiatives addressing urgent needs in Merida and Oaxaca. Thanks for the generosity of participants, we were able to send nearly $1000USD
We didn't expect to enjoy the virtual environment as much as we did! While it was hard to imagine sharing without taking people to markets and enjoying food together, it was good for us to figure out how to adapt and to use the Zoom platform to creatively share our love of Mexico's plant foods, and adapt recipes according to local availability for a wider community of ‘online travellers’.
A sample of what was on the menu
Chard-wrapped Tamal, Salsa de Tomate, Poached Egg, Salsa Macha con Semillas
A favorite dish in Yucatan is Brazo de Reina, a tamal with flecks of Chaya mixed into the corn Masa dough, filled with pepita and boiled egg and topped with tomato sauce. We have taken these elements and reworked them into an Eggs Benedict style breakfast dish.
Tortitas de Papa y Calabacita with Papaya X’Nipek
Baby Greens, Herbs and Flowers, Papaya Citronette (stone fruits – peach, apricot etc will be good sub for papaya)
Tortitas are similar to fritters or croquettes. They can be made from anything from ground meat to tuna to chickpeas, but in Yucatan the most popular is made of potato and cheese, then coated in egg, resembling the batter of Chiles Rellenos. We’ll make ours with a combination of potato and summer squash.
Participant- Eggs with Chaya
Participant-Pol'kanes
Participant photo-Salbutes
Participant- Salbut
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