Spend an evening learning more about the diverse cuisine of Mexico from Elizabeth Escobedo. This is not your every day Tex-Mex. After learning about these recipes, you'll see where Tex-Mex got it's start. These traditional dishes have been updated, introducing a modern flavor.

You'll practice traditional techniques while Escobedo includes information on the evolution of these dishes. Menu includes: Hibiscus agua fresca with ginger; squash blossom soup with anejo cheese; shredded beef enchiladas in guajillo-ancho red sauce with refried black beans; chayote salad with pickled red onions; and Mexican "paletas" ice pops, mango-chile and strawberry-lime.