Cooking Class with Chef Celia Galindo: Mexican

Wednesday, Oct 28, 2020
From 4:30pm to 5pm Central Time

Contact: AARP TX

Event is closed or full.

Have you always wanted to learn how to prepare healthy meals, but didn't know where to begin? Well, now is your chance. Join AARP Texas and Brownsville's own Chef Celia Galindo for a virtual cooking class where you will get tips on good nutrition for you and your family. We'll supply the recipe and list of items you'll need to cook along with Chef Celia from the comfort of your own home.
Go to to watch the broadcast live.
Please note that our virtual event will be hosted on Facebook and any information you share on Facebook, including without limitations, comments and posts, will be subject to Facebook’s privacy policy and guidelines. Advanced registration is not required to participate. To ask a question without posting on Facebook, email

  • Hibiscus Lemonade
  • Mexican Corn Dip
  • Beef Chiles en Nogada
  • Easy Arroz con Leche

  • 2 quarts water
  • 1 cup dried hibiscus flowers
  • ¾ to 1 cup sugar (depending on how sweet you want it)
  • ½ cinnamon stick
  • juice of 2 limes
Put 4 cups of water, hibiscus flower and the sugar in a medium saucepan. Add cinnamon and heat until boiling and sugar is dissolved. Remove from heat. Add the remaining 4 cups of water and mix really well. Add ice and serve. You can play with flavors in your drink by adding guayaba, pineapple, orange juice, chia, etc.
  • 3 Tbsp. butter, melted
  • 4 cups corn kernels
  • 1 jalapeño, seeded and diced
  • ¼ cup mayonnaise
  • 2 Tbsp. crumbled cotija cheese
  • 2 Tbsp. chopped fresh cilantro
  • ½ tsp. chili powder
  • ½ tsp. garlic powder
  • juice of 1 lime
Optional: roast the corn in the oven at 375° for 15 minutes or until it is light brown. In a bowl, mix all the ingredients together and serve with tostadas.
  • 8 poblano peppers, grilled, cleaned and peeled
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 3 Tbsp. cooking oil
  • ½ cup chopped onion
  • ½ cup chopped tomato
  • ¼ cup chopped and peeled apple
  • ¼ cup chopped and peeled pear
  • ¼ cup pine nuts
  • 3 Tbsp. chopped capers
  • ¼ cup chopped gold raisins
  • 3 Tbsp. chopped parsley
  • 3 Tbsp. bouillon
  • salt and pepper (optional)
  • ¼ cup candied citron
  • cinnamon
In a large pan over medium heat, add oil, ground beef and ground pork. Let cook for 5 minutes and add onion, tomato, apples, pear, pine nuts, capers, raisins, parsley and citron. Let simmer 5 more minutes and add spices, bouillon, salt, pepper and cinnamon. Leave for 8 more minutes or until well done. Let meat cool, stuff the 8 peppers and let rest.
NOGADA SAUCE Ingredients:
  • 150 walnuts - leave soaking in water 24 hrs.
  • 24 oz. fresh Mexican cheese
  • 1 ½ cup of milk
  • ¾ cup sugar
  • ¼ tsp. cinnamon
  • 8 oz. cream cheese
  • ¼ tsp. salt
  • fresh pomegranate and parsley to decorate
Divide all the ingredients in 4 portions. In a blender or food processor, blend each portion until you end up with a thick sauce. Place stuffed poblano peppers in plates, cover them with the nogada sauce and decorate with pomegranate and parsley. Serve with white on the side.
  • 2 cups milk
  • 1 box of instant vanilla pudding
  • 2 Tbsp. sugar
  • 1 Tbsp. vanilla
  • ½ tsp. cinnamon
  • 1/3 cup tidbit pineapple
  • 1/3 cup raisins
  • 2 cups cooked rice
Prepare pudding with milk according to instructions. Add the rest of the ingredients and mix well. Refrigerate for 3 to 4 hours. Serve in a dessert plate or in individual cups and add banana slices if you like.

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