EMPWR Cooking Class | November 4, 2026
What do zucchini noodles, poblano peppers, blue corn, and an aromatic herb called epazote have in common? They were all part of last night’s EMPWR cooking class!
Our menu featured two colorful recipes: “Green” Spaghetti with Poblano Pepper Cream Sauce and Blue Corn Banana Bread. Along with preparing these dishes, students explored new ingredients, practiced kitchen skills, and learned about the cultural traditions behind the foods we cook.
A Fresh Twist on Spaghetti
Our green spaghetti started with zucchini noodles, also known as zoodles. Students had fun transforming zucchini into a fresh alternative to traditional pasta, pairing it with a creamy poblano pepper sauce.
The mild flavor of zucchini provided a delicious base for the rich, savory sauce, showing how familiar vegetables can be used in creative ways.
Getting to Know Epazote
One of the most interesting ingredients Chef introduced was epazote (pronounced eh-pah-ZOH-teh), an aromatic herb with a long history in Indigenous Mexican and Mesoamerican cooking.
Epazote has a distinctive, earthy flavor that is sometimes described as pungent, herbal, or slightly citrusy. It is traditionally used to season beans, soups, sauces, and other dishes.
Chef shared stories about the plant and its cultural significance, reminding us that ingredients often carry generations of knowledge and tradition.
Epazote has also been used historically in traditional herbal remedies, particularly for digestive concerns. Today, it is best appreciated as a culinary herb, since medicinal preparations—especially concentrated epazote oil—can be unsafe.
Another interesting detail: young, tender epazote leaves generally have a milder flavor than older leaves, making them a good choice for cooking.
More Than Just Recipes
EMPWR cooking classes are about more than making something delicious. They're opportunities to try unfamiliar ingredients, discover new techniques, share stories, and build confidence in the kitchen.
From zucchini noodles and creamy poblano sauce to blue corn banana bread and the history of epazote, this class was a wonderful reminder that food connects us to culture, community, and one another.