Join Dos Caminos Corporate Executive Chef Scott Linquist and Roberto Hernandez, Executive Chef of Dos Caminos Las Vegas for a creative cocktail and cooking demonstration celebrating Mexican Independence Day and the Bicentennial.
A fruity concoction that is traditionally made in a large wash tub and filled with various fruits, juices and liquors.
Pork Tamales in Salsa Verde
Tender slowly braised pork filled tamales topped with fresh corn pico de gallo and queso fresco.
Chiles en Nogada
This is the quintessential Mexican Independence Day dish. It is a roasted poblano chile relleno filled with a ground meat picadillo with dried fruits, nuts and olives topped with a creamy walnut sauce, pomegranate seeds and parsley all in colors commemorating La Bandera or the Mexican flag.
Mexican Corn on the Cob
A dish served from carts by street vendors all over Mexico in the fall months.
Puffy Mexican “doughnuts” served with a drizzle of spiced honey and fresh fruit.
Class is $65 per person plus tax and gratuity and includes: Coffee, Mexican Hot Chocolate on arrival; signed copy of Mod Mex by Scott Linquist, cocktail and cooking demo with question and answer session and a lunch tasting of demonstrated food items and two cocktails.
WHEN: Class will be held Saturday, September 18th
11:30 am – 2:30 pm
WHERE: Dos Caminos Las Vegas at The Palazzo Resort Hotel Casino
3325 Las Vegas Blvd. South
Las Vegas, NV 89109
RESERVATIONS: 702.577.9550 or to Rocco Gonzalez, [email protected]