Mexican cuisine is one of the most dynamic around. From complex, sophisticated dishes to deliciously informal antojitos—Mexico’s version of small plates—this distinctive fare offers tremendous versatility and culinary excitement.

Now you can bring the vibrant flavors and colors of Mexico to your table with the skills and recipes you’ll learn in this course. With a focus on corn—the quintessential ingredient in Mexican cuisine—you’ll examine the intricacies of traditional small bites, including tortillas, tamales, tacos, sopes, and salsas. You will also:

• Explore various regions of Mexico through the different ways corn is prepared and used in each cuisine.
  
• Study the history of corn and learn about the mysterious huitlacoche.
  
• Prepare and sample a variety of small bites made from fresh and dried corn as well as complementary items to enhance these dishes.
  
• Discover ideas for new hors d’oeuvre and appetizers that you can add to your repertoire.
  

As a participant of Mexican Boot Camp: Appetizers and Hors d’Oeuvre, you will receive a chef’s uniform, which includes a jacket, pants, and neckerchief. Paper chef’s hats, side towels, and aprons will be provided in class.