It’s Cinco de Mayo, so let’s party Mexico style! But when it comes to the cuisine of Mexico, every day is a salute to the palate and therefore a time for celebration.
In this class, students will make two versions of signature sauces served during special Mexican events: a red chile paste to swirl into a variety of dishes, and a green mole as a topping for the fish and stuffed peppers.
Strawberry Guacamole with Jicama Chips
You’ll be making:
- Tortilla Soup
- Strawberry Guacamole with Jicama Chips
- Asparagus Quesadillas with Red Chile Salsa Paste
- Smoky Caesar Salad with Manchego and Pine Nuts
- Black Bean-and Plantain-Stuffed Red Peppers
- Coconut-Cornmeal-Crusted Tilapia with Tomatillo-Pumpkin Seed Mole
- Coconut Flan with Roasted Banana-Chocolate Sauce
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