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Course Description

We are very fortunate to have a new chef joining us this spring to teach authentic Mexican cuisine. Chef Gilbert Arangure knows his stuff. Originally from Los Angeles, he grew up in the kitchen watching his family cook dishes they had grown up with in Mexico. Chef Gilbert took his love of food to the Art Institute of Seattle, Wolfgang Puck's, and then worked locally at Chef Mavro, Alan Wong's, and most recently served as chef de partie at The Vintage Cave. Chef Gilbert is excited to be sharing his love of real Mexican cooking the people of Hawaii. 

Course Outline

Pescado means fish, and if you ever get the chance to travel in mexico, you'll see just how regional the cuisine really is. The coastal area of Veracruz, Michoacan and Baja California have fantastic seafood recipes that make the most out of regional fish, chiles and spices. For this class, Chef Gilbert will be teaching you how to make pescado consalsa de chile poblano (fish in a creamy sauce with poblano chile), frijoles negros de olla (Mexican style black beans in pot), and authentic Mexican rice. If you can get these dishes down, you'll be able to mix and match afterwards and make a solid Mexican meal. 

Learner Outcomes

Students will learn to interpret recipes and use standard kitchen tools and cooking techniques to produce home style dishes. 
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