Chef Greg Fryer introduces the foods of Mexico. His humor and professional ability will leave you hungry for more… This year’s program features six Saturday sessions that will focus on the typical foods of Mexico and those served on holiday occasions.

I: Sat. Oct. 17: 10 am – 3 pm: “Day of the Dead” foods in Mexico

II: Sat. Nov. 21: 10 am – 3 pm: Soups, Salsas and Dips  

III: Sat. Dec. 19: 10 am – 3 pm: Traditional Christmas cooking in Mexico

IV***: Sat. Jan. 16: 9 am – 5 pm: “Pib” – Maya pit-roasted meal in a local village*

V: Sat. Feb. 13: 10 am – 3 pm: Cooking with Chilies and other typical ingredients

VI: Sat. Mar. 13: 10 am – 3 pm: Signature dishes from three states in Mexico

Further information about the sessions is available upon request at: tttac@prodigy.net.mx