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The Mexican Kitchen – Carnitas Tacos

Tacos aren’t just for Tuesdays.  Come learn the tips, tricks and skills to have your own fiesta anyday, anytime.

Chef Jennifer Berry will greet you with a bright and zingy Halibut Ceviche, heat from Serrano chilies and fruity aromas from Manzano chilies,  served with homemade tortilla chips and the Perfect Paloma Cocktail.

Then you’ll roll up your sleeves and learn the basics of refried beans starting from dried whole beans, turn fresh masa into corn tortillas and how to make the the undisputed king of tacos, Tacos de Carnitas. No taco is complete without salsa and you will top yours with two workhorse salsas you’l learn to please both spicy and non-spicy palates.


  • Halibut Ceviche (lime, cilantro, Serrano and manzano chilies with homemade tortilla chips)
  • Frijoles Refritos en Manteca (whole black beans refried in lard)
  • Tortillas de Maiz (homemade corn tortillas from fresh masa)
  • Carnitas (easy braised pork shoulder, crisped up in a pan)
  • Salsa Verde (green salsa made from tomatillos)
  • Pineapple Pico de Gallo
  • Cocktail: Perfect Palomas


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