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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