Flavors of Día de los Muertos with Executive Chef Jesse Perez

For ages 18 & up

Step into the heart of Mexican culinary traditions with Central Market Executive Chef Jesse Perez, as he takes you on a flavorful journey inspired by the vibrant celebrations of Día de los Muertos. This interactive demonstration explores the rich, aromatic dishes that honor the spirit of this cultural holiday, where food, family, and memory come together in beautiful harmony.

Chef Perez will guide you through each recipe, sharing his tips and techniques along the way. Sit back, relax, and savor every bite as you learn how to create a beautiful chicken tinga-stuffed pepper paired with a rich, velvety black bean mole; how to balance spices and textures in a beloved Mexican soup full of aromatic guajillo peppers, pork, and hominy; and the art of creating a balance between chiles and spices for a traditional mole poblano.

We’ll end the evening on a sweet note with a silky smooth pumpkin flan, topped with a dollop of vanilla chantilly cream, the perfect dessert to evoke the flavors of fall and celebrate the season. Come for the food, stay for the stories, and leave with new skills, and a deeper appreciation for the treasured flavors of Día de los Muertos.

Demonstration. You will not be cooking in this class. For ages 18 and up. 21 or older? You’ll enjoy a glass of wine perfectly paired with your meal.

• Chicken Tinga Relleno with Black Bean Mole Sauce
• Pork Posole with Guajillo Peppers
• Pumpkin Flan with Vanilla Chantilly Cream

• Mole Poblano with Braised Chicken Thighs, Cilantro Lime Rice, and Pickled Onions

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

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