Welcome to the Mexican Fiesta!

Have a margarita, cook with your cohorts and enjoy the mouth-watering tastes and smells of your Mexican Fiesta.

Download all the information you’ll need for the class starting with the Agenda with the pre-class prep list (roughly 40 mins prep).

  • Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand.

  • Print out the recipes if you can.

  • Pick up a bottle of wine we’ve paired with the meal. (15% discount at Northmount Liquor if you tell them Chef Joey sent you) or mix up a Chili Lime Margarita or a Virgin Mojito!

Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!

CLICK HERE FOR ZOOM LINK

So jump on Zoom anytime after 4:20pm and we’ll get started at 5:30pm sharp!

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Wine Pairing

Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. She is a rep for Pacific Wine and Spirits.

“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”

She has reviewed the tasty meal you are about to cook and has made a wine pairing to serve with it. You can purchase a bottle at a 15% discount at Northmount Liquor by emailing info@northmountliquor.ca OR calling them at 403-220-0208.

Wine Selection:

  • Cune Monopole

    • Fresh floral and fruity aroma with notes of green apple, pear and light citrus. In the mouth it surprises its liveliness since its entrance is smooth at the same time that its step is marked by the typical acidity of the wine.

    Cune Ribero del Douro

    • 100% Tempranillo. Aromas of red fruits and liquorice very typical of the Tempranillo variety, to this we add the aromas coming from the aging in barrel, soft pastry.

Chili Margarita

Chili Salt

  • 4 tsp salt

  • 1/2 tsp chili powder

  • 1/4 tsp cayenne powder

  • Lime wedge

Chile Infused Tequila

  • 1 1/2 cups silver tequila

  • 3 serrano chile peppers, sliced in half lengthwise

  • 2 fresno chile peppers, sliced in half lengthwise

Margarita

  • 1 1/2 oz pepper infused tequila

  • Juice from 1/2 lime

  • 1 oz Cointreau

  • 3/4 oz agave

  • Ice

Directions:

  1. Combine tequila and peppers in an airtight container. Allow the tequila to infuse for at least 5 to 8 hours (or more if you want it hot).

  2. When ready to make the margarita, stir together ingredients for chili salt in a small bowl. Rub a margarita or cocktail glass with the lime wedge, then rim with chili salt.

  3. In a shaker filled with ice, combine chile infused tequila, lime juice, triple sec and agave. Shake vigorously.

  4. Fill rimmed glass with ice. Strain margarita into the glass and serve.

Virgin Mojito

Ingredients

  • 10 mint leaves, large or 15 small

  • 2 tbsp lime juice

  • 2 tbsp honey simple syrup

  • sparkling water

  • ice optional

  • lime slices optional

Instructions

  • Place mint leaves and lime juice in a glass and muddle them together for 1 minute.

  • Add the honey simple syrup.

  • Add the sparkling water.

  • Garnish with lime slices, a sprig of mint, and/or fresh fruit.