Tex Mex – Fiesta Ready!

Elevate your game when it comes to preparing a Tex-Mex meal, whether it’s for your family or a fiesta for friends you will learn all the tricks and techniques in this class!!

Chef Jen Tarantino Reyes will show you how to make fresh handmade flour tortillas (and we mean fresh, without grocery store additives and preservatives)!  You’ll never want store bought again!  Your fresh tortillas will be brimming with flank steak and all the toppings and sides necessary for a fantastic Tex-Mex Fiesta!

Come join us in this hands-on class and make:

  • Jalapeño Queso (with store bought chips)
  • Pico de Gallo
  • Mexican Street Corn Salad
  • Shaved Flank Steak Meat – Marinated then Pan-Seared with Homemade Fresh Pork Fat Flour Tortillas

We’ll cook and sip cold Beers and/or Margaritas! (2pp)

Taco Tuesday

Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!*

You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . .

  • Fresh, Homemade Corn Tortillas
  • Pan-Seared New York Steak Tacos al Pastor with achiote, with a grilled pineapple cilantro salsa
  • Baja Fish Taco , beer-battered cod, with a lime crema shredded cabbage

*Served with Cold Beer and Margaritas (2 pp)

Taco Tuesday

Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings, Cold Beer and Margaritas included!*

You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting . . .

Fresh, Homemade Corn Tortillas

Pan-Seared Steak Tacos al Pastor with achiote, grilled pineapple and cilantro

Baja Fish Tacos with beer-battered cod, lime crema and shredded cabbage

*Served with Cold Beer and Margaritas (2 pp)

The Taco Workshop

Tacos — real tacos, with soft or crispy corn tortillas, succulent fillings and snappy salsas, are a revered street food on either side of the border. In this hands-on class with Chef James Sherrill you’ll see how much fun making and eating tacos can be. We will make two traditional favorites with all the trimmings. Cold Beer and Margaritas included!*

You’ll get your knife work in making fresh Pico de Gallo and Guacamole. Then you’ll get busy making, pressing and toasting:

Fresh, Homemade Corn Tortillas

Pan-Seared Steak Tacos al Pastor with Achiote, Grilled Pineapple and Cilantro

Baja Fish Tacos with Beer-Battered Cod, Lime Crema and Shredded Cabbage

*Served with Cold Beer and Margaritas (2 pp)

The Tradition of Tamales

In this hands on class let Chef Ana Sainz guide you through the steps on how to create authentic tamales, the little packages filled with flavorful treats that are a staple on the Mexican table for birthdays, religious celebrations, and holidays. In this hands-on class, you will make the masa for tamales, learn about different leavening techniques and create a variety of fillings to pamper everyone at your table. You will make and enjoy:

Tamal De Puerco a Los Tres Chiles (Braised Pork Tamal with a Three-Chili Sauce)

Tamal De Pollo y Pipian (Chicken Tamal in a Green Mole Sauce)

Pinto Tamal (Fresh Herb and Cheese Tamal)

You’ll go home with the knowledge you need to make these festive treats part of your own kitchen repertoire.