Friday, June 21, 2013
6:00 PM – 9:00 PM
The saying “everything tastes better when it’s cooked outside” doesn’t just apply to all-American meals like hotdogs and hamburgers. Grilling asado and la parrilla is considered a national specialty in many South American countries. In this class, you’ll learn techniques used to create staples in the outdoor dining tradition of many Latin households; and, we’ll cook up some great side dishes and desserts that complement the smoky goodness of the meat.
MENU: Homemade Salsas; (Guacamole; Pico de Gallo; Tomatillo & Panela Cheese); Pollo a la Parrilla Mexicana (Mexican Grilled Chicken); Carna Asada (Citrus Marinated Grilled Flank Steak); Ensalada De Frijoles Y Queso (Black Bean and Radish salad with Panela Cheese);Grilled Mexican Street Corn; ; and Tres Leche Cups. Mexican Beers will be sampled.
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