Ten years ago, chef Susana Trilling decided to leave New York City and her very successful catering company and move to Oaxaca, Mexico to immerse herself in the foods, culture and traditions of this remote and exotic region in the south of Mexico. In The Seasons of My Heart Cookbook, Susana will share her recipes from Oaxaca and also her love and knowledge of this fascinating region whose foods remain virtually untouched by influences from the outside world. Susana runs the immensely popular Seasons of My Heart cooking school from her home in Rancho Aurora, where chefs and cooking students come to learn about the pre-Hispanic and Spanish-influenced Mexican food found there. Fresh, flavorful and based on a variety of unique ingredients, Oaxacan foods such as empanadas, nopales, quelites, and moles are much more than the traditional beans and rice found in Mexican restaurants in the States. Susana will give us traditional recipes from each region, her own improvisations and improvements on these recipes, and show us how to make them in a modem American kitchen.