Amelia Ceja prepares one of Mexico's most traditional pre-Columbian soups - Pozole. This dish is made from nixtamalized cacahuazintle corn. Amelia adds chicken this time around but pork, turkey, pork rinds or even sardines can compliment this warm soup. Vegetarian and vegan versions also exist. Amelia chooses Ceja Vineyards' Vino de Casa Red Blend as the perfect wine pairing. Salud!
Amelia Ceja cooks a zesty rack of lamb with her own version of Argentina's Chimichurri salsa. She'll show you how to make the chimichurri, prepare the lamb and a give you a few ideas for some finishing touches. Our Napa Valley Cabernet Sauvignon is our wine of choice for this dish.