Rosa Mexicano

Guest Lauren Santiago savors the aroma of Mexican chocolate.

“Chocolate is part of everyday life in Mexico,” Chef Susana tells the class. “But, of course, we especially love it in dessert when we combine it with fresh fruits.” In this case, two handmade empanadas—one with a rum-laced pineapple-raisin filling and the other with a velvety chocolate ganache—provide a sweet ending to the class.

“Our dishes are truly authentic to Mexico,” says Chef Susana. “It’s obvious from the chefs’ enthusiasm they are teaching the food they love to eat. The excitement of sharing makes it like home—with New York style.”

Recipes are at the end of this story.