PASSPORT to MEXICO WORKSHOP

Just in time for Cinco de Mayo!
Le Chat Gourmet’s kitchen is heating things up with the aromas
and flavors of Mexico! Join Chef Vincent for a culinary adventure
as we cook our way from Mexico City to Puebla via recipes
inspired from chef’s travels in Mexico.

Saturday, May 2nd
10 AM – 3 PM

Techniques and Skills:
Fire Roasting I Sautéing I Frying
Making Mexican Chorizo Sausage
Hand Rolling Flour Tortillas

Recipes include:

SMOKY CHORIZO QUESADILLAS
– these loaded quesadillas are made with hand rolled tortillas,
filled with homemade fresh Mexican chorizo sausage,
lime and crumbled queso fresco cheese,
served with radish fennel salsa

HOMEMADE FLOUR TORTILLAS
– hand rolled flour tortillas
cooked over a low flame

HOMEMADE MEXICAN CHORIZO SAUSAGE
– sautéed fresh ground pork with our homemade chorizo
spice mixture of cumin, ancho chili, Mexican oregano,
garlic, coriander, paprika and guajillo chili

RADISH & FENNEL SALSA
– crispy radishes meet sweet fennel in this
delicious salsa for the perfect pairing with our
homemade smoky chorizo quesadillas

MEXICAN CHICKEN TORTILLA SOUP
– this recipe is based on a dish I had in Mexico City,
sautéed sweet onions and garlic simmered with
chicken broth, chipotle peppers, Mexican oregano,
bay leaves, lime juice, shredded white meat chicken,
served with fresh cilantro, diced onions, avocado,
sliced serrano chilies, wedges of lime
and crispy matchstick corn tortillas

CHILE RELLANO de PUEBLA
– originating in the city of Puebla, Chile rellano is a
Mexican dish made with mild poblano chili peppers that
are fire roasted, then stuffed with Monterey jack cheese,
dipped in eggs and flour, deep-fried in hot oil until crispy
golden outside with gooey melted cheese inside,
served with homemade salsa roja red sauce

SALSA ROJA
– in a blender we’ll puree fresh plum tomatoes,
sweet onions, garlic cloves, jalapeno peppers
and cilantro, then add to a sauté pan with
olive oil and simmer low and slow

$145 per person