Rustic and family-style cuisine that’s colorful and bold with minimal fuss
Experience the wonderful flavors of Latin American cuisine – especially Mexican – with Mary Sue Milliken. She specializes in Tex-Mex and will share her valuable insight into why flavor and sustainability are necessary elements in every dish.
Using fresh, seasonal ingredients, recipes inspired by tradition – yet meet today’s requirements – will take center stage. Foods high in saturated fat and waste are a thing of the past.
By the end of this online course you will be able to:
– Combine high quality proteins to accompany abundant vegetables
– Select sustainable seafood
– Prepare a healthier Tex-Mex meal.
Course curriculum
Course Content
Chapter 2 - Introduction
Bonus Chapter: Chefs´ Manifesto
Chapter 3 - Baja Ceviche Tostadas
Chapter 4 - Summer vegetable soup, anchovy herb salsa, spicy cheese crackers
Chapter 5 - Fish in the style of Veracruz with Barley and Seared Greens
Chapter 6 - Grilled Marinated Steak, Moros, Avocado Corn Salsa
Chapter 7 - Eggs in Blankets
Chapter 8 - Bread, Butter and Roasted Fruit Pudding
Course Farewell
Join our community to help deliver a better food future for all.
The SDG2 Advocacy Hub facilitates the Chefs' Manifesto, a community of 1100+ chefs from 90 countries, equipped with a simple set of actions to drive progress against the food issues that matter most of them.
We believe chefs can be powerful advocates for a better food future - inspiring people to make changes in their kitchens and communities and empowering them to call on governments and companies to also play their part.
As chefs bridge the gap between farm and fork, the Chefs' Manifesto empowers chefs with a framework tied to the United Nations Sustainable Development Goals.
What you'll learn
Gain inspiration from Texas, Baja California, and, of course, northern Mexico.
Our first recipe will be tostadas with ceviche. You will learn that seafood is one of the best proteins we can choose – not only for its health benefits, but also for its low environmental impact.
We’ll continue with a light vegetable soup that’s ideal for summer, and pair it with a flour tortilla stuffed with spicy cheese and topped with a variation of salsa verde.
We have two main course options: meat or fish. The first option consists of a grilled marbled cut of meat with moros y cristianos (rice and beans) and avocado and corn relish to round off this hearty dish. The second option is Veracruz style, which adds vegetables and a barley pilaf (a healthy alternative to the classic rice).
Who is it for?
This course is for anyone interested in Tex-Mex cuisine, which is a sustainable food system oriented around good health.
No matter what level you are, Mary Sue makes this course entertaining and easy to understand. You will finish this online course looking forward to experimenting in the kitchen.
What you’ll need
- Tortilla press
- Grill or broiler
- Non-stick frying pan
- Deep fryer
- Oven
*Recommended equipment for some of the recipes (though not essential for the course)
Activist, cookbook author and ambassador for Latin American cuisine in the United States.
About Scoolinary
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What are you waiting for?
Take your cooking skills to the next level.
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Nice to have elder chefs sharing their long knowledge of food