This morning I headed out early to attend a six hour cooking class at the downtown Cordon Bleu Culinary Institute. The theme today was "Mexican" which included:
- Fresh corn tortillas
- Adobo Roast Pork
- Carne Asada
- Frijoles Negros Arrox (black beans and rice)
- Pico de Gallo
- Salsa Verde
- Guacamole
- Nopales Salad (cactus)
- Cinnamon-sugar Churros
- Mexican chocolate dipping sauce
There were seven in the class so we divided up to take individual charge of a dish. I made the Salsa Verde and I was amazed at how differently it tastes from that little plastic container that comes with your taco at a food cart. It has a rich flavor that tastes wonderful on everything. Then we had a chance to work with other students who had more complicated dishes so I also learned how to make a delicious hand made corn tortilla and two meat dishes. (My next purchase will have to be a sturdy tortilla press).
Not only did we eat a fabulous lunch, but we were able to bring food home so our 'fridge has two salsas, black beans and Adobo Roast Pork. (Sounds like Sunday lunch to me!).
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