Dec 7-13 Enfrijoladas:
An enchilada filled with mesquite grilled chicken breast and topped with a pinto bean salsa and Mexican cheese and cream.
Dec 14-20 Tacos de Cochinita Pibil:
Pork roast marinated with achiote (a Mexican spice) and orange juice then topped with banana leaves and slow roasted. Served in handmade corn tortillas and topped with pickled red onions.
Feb 15-21 Tacos al Albañil
A soft handmade corn tortilla filled with top sirloin steak sautéed with bacon, onion, garlic, jalapeños and roasted tomatoes. Topped with lettuce and Mexican cheese
Feb 22-28 Chuleta con Rajas:
A mesquite grilled boneless pork chop topped with a salsa made with rajas (Poblano peppers cut into strips), corn, onions, and a tomato salsa. Served with handmade corn tortillas.
Dec 21-27 Chile en Nogada
A poblano pepper stuffed with mesquite grilled steak and fresh fruit. Topped with a creamy walnut salsa and pomegranate seeds.
Dec 28 – Jan 3 Camarones Poblanos
Prawns sautéed in a salsa made with Poblano peppers, mushrooms, onions and tomatoes. Topped with melted Monterrey jack cheese.
March 1-17 Enchilada de Carnitas:
An enchilada filled with pork carnitas and topped with a salsa made with roasted tomatoes, onions, chile de arbol and pumpkin seeds. Topped with shredded lettuce, Mexican cheese and cream.
March 8-14 Tacos al Pastor:
Slow roasted pork that has been marinated with achiote and pineapple juice. Served in handmade tortillas and topped with pineapple slices, onions, and cilantro.
Jan 4-10 Bistec Cubano
A mesquite grilled top sirloin steak topped with a guajillo chile salsa and a fried egg. Served with handmade corn tortillas.
Jan 11-17 Taco Campechano:
A soft, handmade corn tortilla filled with a mixture of housemade chorizo and carne asada. Topped with fresh radishes, onions and cilantro.
Carne Asada con Salsa Chipotle:
A mesquite grilled steak topped with a salsa made with bacon, chile chipotle, Dijon mustard, mushrooms, onions, and heavy cream. Served with handmade corn tortillas
Camarones con Tequila y Crema:
Prawns sautéed in a tequila-cream salsa (jalapeños, onions, lime juice, cream, tequila and fish broth). Served with handmade corn tortillas.
Jan 18-24 Pollo con Peras:
A mesquite grilled chicken breast topped with a salsa made with pears, chile de arbol, onions and tomatoes. Topped with Mexican cheese. Served with handmade corn tortillas.
Jan 25-31 Huarache:
A long, thick, handmade tortilla topped with mesquite grilled steak, onions, cilantro, Mexican cheese and cream and a tamarind salsa.
Pescado con Salsa de Papaya y Tequila
Mesquite grilled white fish topped with a salsa made with papaya, tomatoes, onions, and tequila. Served with handmade corn tortillas.
Feb 8-14 Seafood Enchiladas
One enchilada filled with crab meat and one enchilada filled with mesquite grilled prawns. Topped with a chile chipotle salsa, Mexican cheese and cream. Served with rice, beans and the salsa of the day.
March 29 – April 4
Pollo con Salsa de Tequila y Mandarina:
A mesquite grilled chicken breast topped with a salsa made with mandarin oranges, tequila, tomatoes and onions. Topped with Mexican cheese and served with handmade corn tortillas
Salmon con salsa de Mango:
Mesquite grilled salmon topped with mango pico de gallo salsa and served at room temperature. Served with handmade corn tortillas
April 12-18 Tacos Santa Maria:
Two crispy tacos filled with mesquite grilled fish and topped with creamy green salsa, chipotle mayo, lettuce and Mexican cheese.
Cooking Classes Winter/Sprint 2019
All classes are at 6:30 p.m.
All classes include rice and beans and salsa.
Margaritas are served. All classes are $55.
Tuesday, January 29
Served with rice, beans, and salsa. Margaritas served.
Tuesday, March 12
Style typical of Andalusia in Spain. Red sangria will be served.
Tuesday, April 9
Tuesday, April 30
Baja Style Fish Tacos.
A delicious fish tacos Baja style served with rice and beans. Margaritas served.
Tuesday, May 7
To register for a class, email Pedro at firstname.lastname@example.org or call La Margarita at 503-362-8861 Payment must be made in advance to reserve a place.