Trip to Mexico – A plant‑based Mother’s Day

Join us for a Mother’s Day cooking class that brings the vibrant flavors of Mexico to your table, all through a plant-based lens. We’ll focus on seasonal ingredients to craft dishes that are both beautiful and nourishing. Learn to make Beet and Heart of Palm Ceviche, Hibiscus Tinga Tacos with fresh, handmade tortillas, and end on a sweet note with Mexican Spiced Brownies topped with Strawberry Compote. This class is perfect for anyone looking to celebrate Mother’s Day with delicious, healthy Mexican cuisine.

Educator: Chef Jocelyn