gather. learn. cook. eat.

1825 Pearl A, Boulder, CO 80302

Mexico and Beyond Summer Camp

August 17 — August 21, 2020, 9:00 am — 12:00 pm


This is a small group, in person camp at Food Lab. We do have extensive rules and protocols in place to maximize safety of both campers and Food Lab staff. These will be signed by each parent before the start of camp. Feel free to reach out for more details on those prior to registering.

Visit in and around Mexico and enjoy the flavors of Latin cuisine, pulling a bit from all different regions and countries.

Day 1:

Chicken Tostadas: Chicken in tomatoes and spices, perfect for tacos, burritos or enchiladas
Fresh Corn Tortillas: Masa rolled and pressed and griddled to perfection
Pico de Gallo: Fresh tomato salsa
Horchata: a central American drink made from ground rice and spices

Day 2:

Tamales: Fresh corn masa folded and filled with beans and cheese and steamed in a corn husk
Salsa Roja: Red tomato based salsa
Salsa Verde: Green tomatillo based salsa
Black Bean and Corn Salad: Beans and corn chilled with a lime dressing

Day 3:

Cuban Sofrito Rice: A flavorful rice perfect with beans
Cuban Black Beans: A tasty black bean cooked with bell peppers and spices
Tostones: Fried plantains
Mojo Mayo: Creamy dip for tostones, and more

Day 4:

Empanadas: Dough filled with beef, vegetables or chicken and sometimes sweet things!
Chimichurri: A blend of parsley, garlic, vinegar, a South American classic
Pao de Queijo: A Brazilian cheese bread

Day 5:

Flour Tortillas: Fresh flour tortillas, pressed and cooked
Cheese Crisp: Cheese melted on a flour tortilla and topped with vegetables