The summer bounty is a spectacle around the world, and nowhere shines brighter than Mexico, whose milpas (gardens) overflow with corn, chiles, squash, tomatoes, and fresh herbs. Join Gino Garcia in this colorful vegetable-filled class, where you’ll learn about the complex flavors and cooking methods of Mexican farmstead life. You’ll make sopa de guías con chochoyotes (squash blossom and vines soup with masa dumplings and wild herbs); torrejas de maíz (corn fritters) with salsa blanca and salsa negra; arroz verde (rice cooked with poblano chiles, summer greens, cilantro, and lime); and ensalada de nopal (grilled cactus with tomatoes, bell peppers, radish, and cotija cheese).

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.