Norteño cuisine is often mistaken for “Cal-Mex” or “Tex-Mex,” but it actually predates the current borders of the United States and should be considered a Mexican regional cuisine with a unique and important history. In this class Gino Garcia will introduce you to the asada, which refers to both a cooked meat and a communal event, by guiding you through a menu inspired by his family’s weekend gatherings — including carne asada (marinated and grilled flank steak) and frijoles charros (braised pink beans with Mexican chorizo and bacon). You’ll pile your plates high with all the fixings, including salsa tatemada (Sonoran-style roasted tomato salsa with anaheim chiles, onion, and lemon); chiles toreados (blistered jalapeños in maggi sauce); and from-scratch flour tortillas.

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.