Conscientious Baja California Cuisine
Design balanced, tasty dishes with sustainable proteins and abundant vegetables.
Activista, autora de libros de cocina y embajadora de la cocina latina en los Estados Unidos
Course Content
Course Content
2. Introduction
Bonus Chapter: Chefs´ Manifesto
Free
3. Baja Ceviche Tostadas
4. Summer vegetable soup, anchovy herb salsa, spicy cheese crackers
5. Fish in the style of Veracruz with Barley and Seared Greens
Free
6. Grilled Marinated Steak, Moros, Avocado Corn Salsa
7. Eggs in Blankets
8. Bread, Butter and Roasted Fruit Pudding
Before you go
About this Course
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.
Join our community to help deliver a better food future for all.
What's included?
- 2 h 05 min of HD video
- 6 Recipes
- 27 Lessons
- Recipe ebook
- 7 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch, Português
In collaboration with:
Course Recipes
Meet your Instructor
Activist, cookbook author and ambassador for Latin American cuisine in the United States.
Activist, cookbook author and ambassador for Latin American cuisine in the United States.
Gain inspiration from Texas, Baja California, and, of course, northern Mexico.
What you'll learn
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)
What our students say
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
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Ratings and Reviews
4.7
Avg. Rating
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Great presenter
Nice to have elder chefs sharing their long knowledge of food