Join Chef Edgar in this hands-on cooking class across four courses of Southwestern homestyle cooking.
Explore traditional Southwest-style cuisine as you begin with a tangy tricolor cilantro-lime coleslaw. Next, you'll prepare fresh-off-the-grill Mexican street corn topped with all the local favorites, including cotija cheese, mayonnaise, crema and spices. For your main entrée, you'll dive into some fragrant and authentic Patrón shrimp paired with white beans and a vibrant mix of spicy peppers. End the evening on a sweet note with a classic and spongy dulce de leche bread pudding.
Tricolor Cilantro Lime Coleslaw
With scallions and cornbread croutons
Grilled Mexican Street Corn
With cotija cheese, mayonnaise, crema, chili powder, cilantro and butter
With white beans, poblano peppers, red onion and chipotle peppers
Dulce de Leche Bread Pudding
With salted roasted peanuts