Cooking Classes

Rosa Mexicano's Big Chocolate Taunt & Demo

Sorry to be a tease, but the folks at Rosa Mexicano didn't want to give you the recipe for the whole enchilada... uh, we mean pork belly taco, because they would rather you stop over tomorrow at 10 a.m. to watch the whole process so you do it the right way at home.

Executive chef David Sloane will host a free demo in front of the restaurant in honor of its annual Mexican Chocolate Festival. He'll show hungry folks how to cook with that brown substance of the gods and even share the 411 regarding cocoa in the delicious world of traditional Mexican cuisine. (Reservations are required, so click here for details.)

Since not all of us are even willing to make a marinade, let alone whip up some creative dish involving pork, tequila, and cocoa, diners are invited to stop into the restaurant any time until October 3 to sample the tacos and other dishes dedicated to chocoholics. The specialty menu also includes a corn and chocolate tamale filled with chicken and roasted poblano, sirloin steak with chocolate-tamarind reduction, grilled lobster crepes with a cocoa fruit butter sauce, chocolate chip banana cake layered with peanut butter, and housemade chocolate mole sorbet.

Worked up yet? Here's a little marinade recipe to get you excited for tomorrow's demo:

Chocolate Pork Belly Marinade

Makes enough marinade for about 4 lbs. of pork belly.

3 oz. cocoa powder
1 lb. brown sugar
½ cup tequila
2 tsp. orange zest
5 oz. kosher salt

Directions: Mix all ingredients together in a bowl until well combined. Place meat in a large non-reactive bowl and cover with marinade. Cover bowl and refrigerate for at least 4-5 hours or overnight.

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Riki Altman