Cooking School at Southern Season - Chapel Hill, North Carolina

CLASS: Pork Meets Chiles

Saturday, August 23, 2014 at 5:00pm

Chef: Marcelo Villasuso

“Meat” still means pork in North Carolina. While the Spanish explorer DeSoto introduced hogs to Florida and Alabama about 1540, the conquistadors introduced hogs to Yucatán, Mexico. Explore pork dishes south of the border with help from Marcelo Villasuso, food and travel expert and Mexican expat.

Menu: Torta de Lomo (Pork Loin Sandwich with Lettuce, Mexican Cream, Avocado and Guajillo Chile Sauce); Tacos al Pastor (Pork Chops prepared in a Guajillo and Ancho Chile Sauce with Grilled Pineapple Fresh Cilantro and Onion); Puerco en Salsa de Chile Pasilla (Pork Chops cooked in Pasilla Chile and Tomato Sauce) ; Gelatina con Rompope (Jello with Mexican Eggnog)