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Carne Asada & Hand-made Tortillas with Chef Julia Balassa-Myracle

April 12, 2016 @ 5:00 pm - 6:30 pm

Tuesday, April 12 at 5:00 pm: (Note earlier time)

Class: Carne Asada, Guatemalan Hominy with Poblano Chilis, Jicama & Lime Salad and hand-made Tortillas

Instructor: Chocolatier & Chef, Julia Balassa-Myracle

Description: Latin American Carne Asada, or “grilled meat,” typically starts with tasty Flat Iron steak, which is tenderized, moisturized and flavored. On the grill or grill pan, it becomes a rich medium brown on the outside and juicy and pink on the inside. Come join Chocolatier Julia as she teaches you how to grill Carne Asada with a unique Cocoa and Mexican spice rub to further enhance it’s tenderness! You will also learn a tasty Hominy with Poblano Chilies. This is an ancient Guatemalan dish of Sautéed poblano chilies, grilled onion, and garlic and has become popular to serve with Carne Asada, Moles, and other Mexican and South American foods. A Jicama & Lime Salad is also a delightful addition to this meal. The class will then participate in making two distinct types of Tortillas from Guatemala and Veracruz to compliment your Delicioso Carne Asada! The class will enjoy tasting their food with a chilled pineapple and celery drink. Don’t miss this class by Julia because she grew up in South America and you will learn, first hand, some great authentic recipes!

*Note: Class price reflects current market cost of quality meat.


Class limit: 14       Class Style: Presentation/Hands-On*      Class Cost: $49*        Class time: approx. 1&1/2 -2 hours


April 12, 2016
5:00 pm - 6:30 pm
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The Kitchen Engine
621 W Mallon #416
Spokane, United States
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