South of the Border

Oh, the delicious and diverse tastes of Mexico .  Come travel south of the border on this culinary journey that takes us to various regions of Mexico .  We will see how the Aztec, Mayan, Spanish and French Empires have influenced the flavors of Mexican cuisine.   This class will feature a tamale workshop that will highlight an assortment of wrappers and bold flavors like chipotles for our tamales.  We will visit the Baja region of Mexico making fresh shrimp tacos and a variety of fresh salsas.

Day		Menu Items
Monday		Gazpacho, Fresh & Zesty Ceviche with Fresh Tortilla Chips, Tamale Masa
		Going south of the border means flavors and history. We will trace the Spanish influence in the cuisine of Mexico in making a refreshing Gazpacho. We will explore a variety of preparations both smooth and chunky. To go with our soup, a zesty seafood ceviche will partner with fresh tortilla chips. We will also start making our masa for tamales.
Tuesday		Tamale and Salsa Workshop
		We will begin to make the tasty bundles that define the tastes and flavors of Mexico. We will make a delicious chipotle masa with smoked pork tenderloin tamale with an ancho bbq sauce and sweet corn tamales. Plus, we will make a yummy dessert tamale with white chocolate rice pudding.
Wednesday		Baja Shrimp Tacos, Guacamole Workshop, Summer Melon Juice
		The beautiful waters of Baja Mexico are celebrated today with delectable shrimp tacos made Baja style. We will also have a guacamole workshop where we give you the tools and you make your own varieties of guacamole. We will quench our thirst with a refreshing melon juice.
Thursday		Chicken in Mole, Lime & Cilantro Rice, Mocha Flan
		Chicken in Mole sauce has festivals dedicated to it in certain cities in Mexico. We will learn how to make this delicious explosion of flavors from scratch! No bottled stuff for us. We will match the bold flavors of the mole with a fresh cilantro and lime rice. Mocha flan will and sweetness to the day.
Friday		Bunuelos, Chile Verde, Beef Empanadas
		Green Chile is a pork dish that is a blend of zesty flavors that tastes great as a taco, burrito or over rice. We will also explore how to fill and fold the savory beef filled dough to create empanadas. Class finishes with Bunuelos! They are a traditional New Years celebration dessert to bring good luck in the upcoming year. They are fried tortillas dipped in cinnamon sugar. Yum Yum!
All menu items subject to change.