Transform taco night with the elevated Mexican dishes made in this immersive cooking class. Chef Justin will teach you how to make contemporary versions of authentic classics. Begin by combining charred corn, cotija cheese, and chipotle lime aioli into a delightful esquites dip served with corn tortilla chips. Next, make a refreshing ceviche with ahi tuna flavored with Mezcal and ginger and piled high with pickled onions, avocado and cucumber. Cook chili braised beef for savory birria tacos sprinkled with salsa verde. And finish with a decadent tres leches cake topped with whipped cream.
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Esquites Dip
With charred corn, Cotija cheese, chipotle-lime aioli and corn tortilla chips
Mezcal and Ginger Tuna Ceviche
With ahi tuna, pickled onion, cucumber and avocado
Beef Birria Tacos
With chili braised beef, salsa verde, onions and corn tortillas
Tres Leches
With dulce de leche, three milks and whipped cream
For Chef Justin, cooking is a global adventure of curiosity and craftsmanship. Fun is always a key ingredient, no matter what dishes his courses feature. Thanks to his knowledge of Irish, Italian and German cuisines plus a generous dash of contemporary dining, Chef Justin imparts a spark of innovation and more than a little joie-de-vivre in every task he takes on, from inventing menus to teaching culinary creativity.
