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Mexican Street Food

Mexico City esquites, Tijuana-style street tacos, and churros.

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Mexican Street Food

Mexican Street Food

Mexico City esquites, Tijuana-style street tacos, and churros.

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About

Some of the most flavorful and satisfying bites in Mexico are found at street stalls that dot nearly every major road in the country. 

Join chef and cookbook author Gino Garcia to make three of his favorite Mexican street foods. Esquites are Mexico City-style street corn cooked with onion, green chile, epazote, crema, and mayonnaise, topped with chile powder, lime, and queso fresco. Tacos de carne asada y chorizo are Tijuana-style steak-and-chorizo tacos with pinto beans,  topped with a piquant salsa roja and a creamy avocado salsa. Finish this street food tour with freshly fried churros con chocolate. 

Details

  • Omnivores will enjoy this class.
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk and wheat.

Details

A $16 materials fee, included in the cost of the class, covers all the ingredients you'll need.

Class Policies

  • Closed-toe shoes must be worn in the studio at all times.
  • Tide back long hair. 
  • Do not bring water bottles. Water will be provided.
  • Ages 14 and up are welcome.
Instructor
Gino Garcia

Gino is a trained chef, culinary educator, and author of Disney Pixar’s Coco: The Official Cookbook. Gino’s style of cooking is inspired by his familial roots in Mexico and his upbringing in the agricultural regions of California’s Central Valley. Currently based out of Seattle, he enjoys hosting pop-up events celebrating regional cuisines of Mexico and Latin America, teaching cooking classes, and building community through food and storytelling. When he’s not teaching, he is busy spreading the gospel of his chef-created, glitter-infused chile salt brand, Salecito, which features lesser-known Mexican ingredients and flavor combinations that glam up snacks and beverages. Before entering the cooking world, Gino worked as a consultant in the public health sector focusing on issues related to improved nutrition, food access, healthcare, and disease prevention in immigrant and BIPOC communities.

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