Chef Luis elevates the humble flavors of Mexican home cooking in this engaging cooking class. He'll talk you through essential Mexican ingredients and techniques that will have you channeling your inner abuela in no time.
Chef Luis will start the class by teaching you to make a crowd-pleasing snack of cheesy shrimp dip with tortilla chips. Next, you'll learn how to transform cactus into a refreshing salad topped with crumbled feta and Mexican oregano. For the main event, you'll simmer an aromatic pot of pozole redolent with hominy, pork and dried chiles, garnished with fresh toppings. Lastly, Chef Luis will show you how to bake tender cornbread topped with a cinnamon crème anglaise for a sweet finale.
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.