Cooking Class: Make the Best Birria Tacos
Join Chef Javier for an immersive cooking class and master the art of homemade birria. Learn to create the perfect blend of spices and slow-cooked beef until it's tender and flavorful. In the mood for a vegetarian taco? Discover how to fill tortillas with a delicious veggie mixture, then dunk and fry them to achieve a crunchy, melty perfection. Book your cooking class today!
Menu
Birria or Veggie Tacos
Birria veggie, raised beef cactus, fresh tortillas, white mushrooms,
lime, mozzarella, spinach, salsa verde and cilantro
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsVegetarian, Beginner, Fun, Mexican, Latin
Outside Reviews for Chef Javier
Amber Ali
21 Mar 2022
Here is my review: Chef Javier is a well seasoned chef with tons of culinary experience. He can cook an array of cuisines and really enjoys the art of teaching. He enjoys the connection that food brings amongst others and wants to share that. Totally recommend!
Event location: 32 Logan Avenue, Toronto, Ontario, M5G1Y8
Venue Type: Bar
Location is based on class date. Please select the date you plan to attend to see the correct location.
Chef Javier’s culinary ventures have taken him from Mexico City to Ontario. He quickly ascended from sous chef to head chef, maintaining a blend of humility, passion and respect for food and those he cooks for. He prides himself on his merging of Mexican flavor with French technique to create his own unique brand of cuisine. Chef Javier is eager to share his expertise with aspiring gourmets who love cooking as much as he does.
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