Carribean Sancocho (Beef and Plant-Based)

Location: Massachusetts Avenue Project 387 Massachusetts Ave, Buffalo, NY 14213 About the Class: Warm up this fall with Chef Erika Nicole of Meraki Collective for a hands-on exploration of sancocho, a comforting stew with deep roots throughout the Caribbean and Latin America. During this cooking class, participants will: • Work together to transform fresh vegetables, Caribbean root crops, herbs and aromatics into a rich, flavorful sancocho from scratch • Prep fresh sofrito • Identify and work with ingredients such as yuca, plantain and calabaza • Proper knife techniques • Seasoning, browning and layering flavors to create a satisfying one-pot meal Participants will be taught the dish as a Beef Sancocho as well as a completely plant-based Caribbean Harvest Sancocho, demonstrating how traditional foodways can be adapted for different dietary needs while preserving the techniques and flavors at the heart of the dish. Throughout the evening, we’ll also explore the cultural story of sancocho, its many variations throughout the Caribbean. Each participant will leave with: • Their own container of freshly made sofrito • A portion of stew to take home • Printed recipes for both the sofrito and the stew All ingredients, tools, and supplies will be provided. Participants are encouraged to bring a notebook or phone if they’d like to take personal notes or photos. Participants will be able to taste the dish during the class as well. Water will be available. **Please let us know if you have any food allergies prior to the class so we can make accommodations, where possible. (Email [email protected]) About the Instructor: Chef Erika Nicole is a culinary entrepreneur, caterer, and founder of Meraki Collective, a Buffalo-based culinary brand rooted in culture, storytelling, and intentional cooking. Meraki Collective blends Caribbean, Latin, and global flavors with a strong emphasis on scratch-made ingredients, traditional techniques, and community connection. Erika's passion for cooking comes from family traditions, heritage recipes, and a deep respect for food as a cultural bridge. Through her business and teaching, she focuses on demystifying home cooking, empowering people to reconnect with their kitchens, and honoring the stories behind the dishes we pass down. Chef Erika’s connection to the community and MAP comes from a shared mission: creating accessible, meaningful experiences that celebrate culture, creativity, and collective growth. She chose to teach this class to preserve traditional Puerto Rican and Hispanic cooking practices while giving participants practical skills they can take home and use immediately. This class reflects her belief that food is more than nourishment, it’s memory, identity, and connection. Choose Your Ticket: We offer tiered pricing to ensure our classes are inclusive and accessible. All ticket levels provide the same access to the class and materials. By choosing a higher tier, you’re helping us keep these events affordable for everyone in our community. • Accessible ($45) • Standard ($55) • MAP Supporter ($65) About the Venue Parking: Please note that MAP does not have a parking lot, but there is street parking available on Massachusetts Ave. and side streets, on Shields and Brayton. We encourage arriving a little early to secure parking and ensure you are parked on the correct side of the street in accordance with parking regulations. Weather If for any reason classes are cancelled due to weather or last minute changes. We will make sure to contact participants using the email and phone number provided. Please make sure your information is accurate. Contact If you have any questions regarding class or can't make it due to weather please contact our Kitchen Manager ([email protected].