CULS 118 - Traditional Mexican Cuisine

Credits 1
Join Chef Booth to learn more about our neighbor to the south who features a diverse and centuries-old bounty of flavor. With regions ranging from mountain to coastal, this cuisine based on the local produce, game, fish and spices is both rustic and intense. Classic and familiar preparations such as tamales, rellenos, and quesadilla will be created in this student hands-on class. Student participation includes the basics of salsas, guacamole and tortilla preparation. The class will then venture into regional, traditional classics such as pazole, birria, and moles from the northern, central, and southern states.