Hands on Mexican

Hands-On Culinary Adventure: Trip to Mexico

Join us as we travel south-of-the-border to create a feast that's bold, vibrant, and full of rich and complex flavor combinations in this hands-on class.

Menu: 

  • Chorizo Queso Fundido with Tortilla Chips
  • Achiote-Rubbed Snapper in Banana Leaves with Pineapple Salsa 
  • Borracho Beans with Queso Fresco
  • Bread Pudding with Bananas, Chocolate and Kahlua 

Skills covered in class: 

  • Getting familiar with Mexican ingredients 
  • Working with chorizo, achiote, fresh herbs and banana leaves 
  • Selecting and roasting fish 
  • Determining fish doneness 
  • Selecting and cutting pineapple 
  • Balancing flavors 
  • Making and baking custard

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

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