Modern Mexican at its best!
Sopes - A sope is made from corn flour, just like the Mexican tortilla used for soft tacos. The sope is thicker than a tortilla and has the sides slighlty raised to hold the fillings and it is gluten free. They will be filled with two tasty toppings, a spicy shredded chicken and tomato topping and a zesty mushroom and garlic topping, accompanied also with frijoles (black bean spread), pico de gallo spicy salsa) and guacamole (smashed avocado)
- Quesadillas - Filled pillows with cheese, mushroom and chicken
- Chimichungas - Tortilla filled with meat and vegetables and fried
- Flan - Baked caramel custard
Class includes - tuition, dinner with regional wine and beer, recipes.
Guest Chef
Amy's credentials from hatted establishments are many, afterspending three years with Frank Comorra “Movida” as Senior Chef de Partie she then moved onto her current position with Matt McConnell as Sous Chef at award winning “Bar Lourinha”.