Born from the blending of Mexican foodways with the influences of the American Southwest, Tex-Mex cuisine is rich in Spanish and Indigenous culture and adapted from Tejano home cooking. Tex-Mex cuisine has since grown beyond its humble roots and stretched across dinner tables throughout the United States. Join Gino Garcia and learn how to make El Paso-style queso dip (cheese dip with charred green chiles and tomato relish); San Antonio chili (braised pork and beef, charred chiles, and onions); Tex-Mex borracho beans (pinto beans with charred tomatoes and chiles, Mexican dark beer, and shredded orange cheese); Pan de Campo (cast-iron cooked bread); and pecan Mexican wedding cookies.

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.