Chips & Dip + Margarita Happy Hour

COCINA MARIBEL

Please prepare the following ingredients and equipment prior to joining the class:

INGREDIENTS

• Your preferred type/brand of tortilla chips
• 2 medium Haas avocados
• 1 bunch cilantro
• 1 lime per margarita + 2 limes
• 1 red onion
• 4 serrano chile peppers
• 6 roma tomatoes
• 1 white onion
• Sugar (for simple syrup) or store bought simple syrup
• Tequila blanco (Don Julio) or preferred tequila
• Contreau or triple sec
• Ice

​EQUIPMENT

• Aluminum foil
• 2 mixing bowls
• Baking sheet
• Cutting board
• Sharp chef’s knife 
• Measuring spoons
• Measuring cups
• Juicer, handheld
• Blender (recommended)
• Optional (but nice to have): Fine mesh strainer, hand-held juicer, jigger, cocktail shaker

ABOUT

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Cooking to me is about sharing life experiences and traditions with food. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant, Austin’s first and only contemporary Peruvian restaurant, as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. I welcome you to my humble kitchen in Austin, Texas, where I demonstrate and share cooking tips, recipes, and stories from my culinary journey.