The Mexican Kitchen – Classic Carnitas Tacos There are few things as versatile as the taco! Change the protein, vary the toppings and mix-up the salsas and you can have a different meal every night. Join Chef Jennifer Berry as she teaches you the classic carnitas taco and pairs it with a traditional Mexican halibut ceviche with heat from Serrano chilies and fruity aromas from Manzano chilies. You will enjoy your ceviche with homemade tortilla chips which are simple to make and so much tastier than store bought. Learn the basics of refried beans starting from dried whole beans and turn fresh masa into corn tortillas. No taco is complete without salsa and you will top yours with two workhorse salsas to please both spicy and non-spicy palates.Menu 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: The Perfect Paloma
The Mexican Kitchen – Carnitas Tacos Tacos aren’t just for Tuesdays. Come learn the tips, tricks and skills to have your own fiesta any day, 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. Menu Halibut Ceviche (lime, cilantro, Serrano and manzano chilies with homemade tortilla chips) Frijoles Refritos en Manteca ( 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 Pineapple Pico de Gallo Cocktail: Perfect Palomas
Martes de Tacos There are few things as versatile as the taco! Change the protein, vary the toppings and mix-up the salsas and you can have a different meal every night. Join Chef Jennifer Berry as she teaches you the classic carnitas taco and pairs it with a traditional Mexican halibut ceviche with heat from Serrano chilies and fruity aromas from Manzano chilies. You will enjoy your ceviche with homemade tortilla chips which are simple to make and so much tastier than store bought. Learn the basics of refried beans starting from dried whole beans and turn fresh masa into corn tortillas. No taco is complete without salsa and you will top yours with two workhorse salsas to please both spicy and non-spicy palates.Menu 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
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. Menu 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
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. Menu 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
Cinco de Mayo – Celebration Dinner Let the celebration begin! Cinco de Mayo ( the fifth of May) is a annual celebration which commentates the date of the Mexican Army’s victory over France at the Battle of Puebla in 1862. A relatively minor holiday in Mexico, in the United States Cinco de Mayo has evolved into a celebration of Mexican – American culture and heritage. Celebrations began in California in 1863, gaining nationwide popularity in the 80’s.Celebrate this Cinco de Mayo with a seafood feast great for a group of friends. We will start out with a bright and zingy Halibut Ceviche with heat from serrano chilies and fruity aromas from Manzano chilies, served with homemade tortilla chips. Learn the basics of refried beans starting from dried whole beans. Turn fresh Masa into fresh corn tortillas and Grill a whole fish, the center of the feast, served with two workhorse salsas to please your spicy and non-spicy palates.Menu Cocktail: Perfect Palomas 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) Pescado a la Talla (Grilled red snapper with Green and Red Salsa) Salsa Verde (green salsa), tomatillos, serrano, onion, garlic, cilantro, lime Salsa de Chile Cascabel, Cascabel means “jingle bells” this chili gets it’s name from the rattle of the dried seeds when you shake it, garlic, roma tomatoes, tomatillos