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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 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 with the people of Hawaii. 

Course Outline

Just like Hawaii, in Mexico, they barbecue the old-fashioned way, underground, for the smoky succulent meat that comes out. In most of Mexico, barbecoa refers to slow roasted, pulled meat served in tacos or sandwiches. For this class, Chef Gilbert will teach you how to make barbecoa de res (barbecued beef) and turn it into sliders (bocados). Alongside these wonderful sandwiches, we'll make frijoles charros (cowboy-style beans with bacon and chile), pico de gallo (fresh chopped salsa), and chiles rellenos (cheese stuffed chiles). 

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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