The Art of Interior Mexican Cuisine In this hands-on class you will discover some of Mexico’s most beloved dishes the way they are intended to be enjoyed. Join Chef Bobby Cortez as he shares each dish’s secrets that can only be learned in this class. Several of these dishes have their roots in Aztec and Mayan cultures. You will also learn how both the Spanish and French have influenced the cuisine which has become the core of Mexican food today. Chef Bobby will teach you Diana Kennedy’s method for making guacamole, which he learned directly from the renowned food writer and cookbook author herself. Diana Kennedy was considered the leading “culinary anthropologist” of Mexican cuisine. In this class you will enjoy: Guacamole Secreto Tamales de Elote con Crema de Poblano – Tamales filled with corn and cheese and topped with charred poblano sauce Mole Almendrado con Pollo Rostizado – 26 ingredient almond mole with oven roasted chicken Crepas de Cajeta y Cafe con Piñones – Classic Mexican crepes with goat milk caramel sauce with a touch of coffee liquor and topped with sour cream and pine nuts About Chef Bobby: Recently settled back in Seattle after living internationally, Bobby was classically trained in France at Ecole Lenotre, Hotel Ritz L’École de Escoffier, Bellouet Conseil, and L’ Amandiers École de Soleil. He also trained at Le Cordon Bleu in Ottawa, Canada and with Albert Adria at Spain’s Chocovic school. His culinary career spans over 20 years and he has been a private chef for numerous celebrities. Most recently Bobby has been expressing himself in his CR8 Dining Experimental, a pop up dining installation group with talented people from around the world.