A Celebration of Mexico: Cinco de Mayo with Chef Tom Sigler

Attendees sitting at the school’s new bar area used for teaching language through culinary activity.
Students, instructors and friends enjoyed jicama salad, achiote-rubbed chicken atop a bed of beans and rice with pineapple salsa on top, citrus flan and Mexican beer.

This was a wonderfully festive evening celebrating Mexico.  Friends of the school – both old and new – were on hand to enjoy.  Attendees were treated to achiote-rubbed chicken served over a bed of rice and black beans topped with pineapple salsa.  A jicama salad was served before the meal and a citrus flan after.  Mexican beer rounded out the evening.

We hope that Chef Sigler will join us again next year when we hope to include a presentation on Cinco de Mayo with the Mendozas, our friends from Mexico City.  Thanks to all who attended!