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