Join Chef Tess on a culinary journey to Mexico as you prepare a gourmet four-course Mexican meal in this hands-on cooking class. To start, you'll whip up a fresh roasted corn gazpacho with avocado cream, learning useful prepping techniques in the process. Then, you'll make a mild chipotle tostada salad topped with grilled zucchini and Cotija cheese. Next, Chef Tess will guide you through the process of preparing a chicken mole entrée with oven-roasted garlic and cilantro quinoa. Finally, your Mexican feast will conclude with a delectable coconut milk flan for dessert.
Roasted Corn Gazpacho
With avocado cream
Mild Chipotle Tostada Salad
With grilled zucchini and Cotija cheese
With oven-roasted garlic and cilantro quinoa
With coconut milk