Flavors of Mexico classes are held about every two months, led by Chef Susana or the executive chefs of Rosa Mexicano. The session begins with a buffet breakfast, followed by a cooking demonstration and a three-course luncheon featuring dishes taught earlier that day. The following month, selections on the restaurant’s menu highlight the class’s focus or special ingredient. “The series is like going to the movies,” says Howard Greenstone, chief operating officer of the Rosa Mexicano restaurants. “You leave reality at the door and step into a Mexican cocina in your mind. This ‘food of the earth’ is ancient and flavorful, complex and simple all at once. That’s what people experience.”
Recipes are at the end of this story.
Photograph: Joe Standart