The star of this vibrant, hands-on cooking class is authentic Mexican cuisine — dishes that honor Chef Luis’ heritage. You’ll craft a stunning Mexican spread using classic ingredients, traditional recipes and gourmet techniques. For appetizers, you’ll prepare a zesty cream cheese shrimp dip and a refreshing cactus salad with crumbled feta and Mexican oregano. Next, you’ll cook an authentic pozole packed with hominy and tender sliced pork. For dessert, you’ll bake gluten-free cornbread, topped with custardy crème anglaise and strawberries.
Shrimp Dip With Homemade Tortilla Chips
With roasted peppers and cream cheese
Ensalada de Nopales
With cactus, feta cheese and Mexican oregano
With hominy, pork and dried chiles
With cinnamon crème anglaise, whipped cream and strawberries
Chef Luis taught me how to properly chop an onion safely while also having even pieces. I learned a good tip from him in order to cry less during chopping by always using a very sharp knife. This is crucial in order to not release the gasses of the onion. I will definitely be using his tips and tricks in my home kitchen.
Chef Luis is a versatile chef who has shared his culinary skills and extraordinary cuisine with foodies around the world. He's fired up flavorful fare as an executive chef all over Canada, from Vancouver to Nova Scotia, and he's helped bring the first casual dining restaurant to Accra, Ghana. Chef Luis is an experienced chef both on land and at sea, having delighted diners as a private chef aboard luxurious yachts in sunny Florida.