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It can be risky business asking a Cuban cook to prepare a Mexican meal. While Cuban food can be as simple as rice and beans, Mexican fare has the complexity of a quadruple bypass. And as evidenced in the movie Like Water for Chocolate, tears are the most common ingredient. Thankfully, Lourdes Castro, the Miami-born Cuban author of Simply Mexican, makes complicated chicano cooking look easy.
Chef Castro works as an instructor at New York University, but she’ll head home to Miami to hold a culinary boot camp at the Biltmore Culinary Academy this Monday through Friday. Burgeoning cooks will have to work for their dinners, with 37 hours of instruction in a fully equipped professional kitchen and Castro as their drill sergeant.
March 15-19, 2010
