Chilaquiles is a dish with roots extending into pre-Hispanic Mexico, with its name derived from the Nahuatl language (specifically chil-a-quilitl), which translates to “chilis and greens” or “chili-soaked” herbs.
In this semi-hands-on class, learn the origins of Chilequiles, ranchero style cheeses, and a little-known Mexican herb that is key to the authenticity of the dish. Then, watch Chef Pam demonstrate how to make the salsa roja (red sauce) and fry tortillas to create the chilaquiles, while you craft a smoky mezcal margarita. End the class by enjoying the fruits of your labor with a delicious Mexican brunch. This class is suitable for vegetarians but good for all lovers of Mexican cuisine.
Date: Saturday, August 8
Time: 10 a.m. – noon
Fee: $75 (Member $70)
Registration Deadline: August 1
Instructor: Pamela Askerneese, Pam’s Magic Cauldron
About Chef Pamela Askerneese
Pamela Askerneese’s culinary journey began in the multicultural landscape of Los Angeles. As a latchkey kid and the only child of a single mother, she was “forced” to find her way around a stove early on—a necessity that blossomed into a deep fascination with how food connects diverse cultures. While her heart was in the kitchen, she first pursued a BA in Political Science, fueled by a love for history and the stories of people.
At 21, Pamela married and began navigating adulthood alongside the expectations and constraints that came with it. She enrolled in culinary school during this time, drawn by a deep love of food and craft, but her path soon shifted. While studying, she became pregnant with her first son and encountered the often toxic culture embedded in traditional kitchen environments. Faced with systems that offered little room for care, balance, or sustainability, Pamela chose a different direction. In 2010, her family moved to the Atlanta area and settled in Smyrna, where she spent the next decade as a classroom teacher and a committed PTA leader.
The “Magic Cauldron” finally simmered to life in 2016, sparked by an act of service: preparing a meal for a staff of 130 at her son’s elementary school for Teacher Appreciation Day. This moment bridged her two callings—education and cooking—allowing her to build a brand designed to never be confined to a single box.
Today, a “forever learner” whose work has earned high praise in the Atlanta Journal-Constitution, Pamela serves as a Garden Chef Educator for the Atlanta Botanical Garden. She is also the official chef and food educator for yes please: a bookhouse and carespace dedicated to community healing and the celebration of Black women and gender-expansive writers.
While she remains a specialist in the patient art of smoking meats—serving as the sole provider of smoked turkey for Zaddys ATL—Pamela’s current focus is food education and consulting. Her mission is rooted in culinary justice. She works to honor the history of traditional African American food, debunking the myth that it cannot be both soul-stirring and healthy. Guided by the belief that every human, of every age, deserves the agency to feed themselves deliciously and well, Pamela continues to use her “cauldron” to teach, to learn, and to nourish.