January 23, 2018

Make Authentic Tacos & Salsas with Chef Philip Feder

6 Salsas prepared by Chef Philip Feder for his Street Tacos and Salsas class. Salsas include Pineapple Salsa, Smoked Corn Salsa, Beet Salsa, Watermelon Salsa, Charred Veggie Salsa, and Tomatillo Salsa

6 Salsas prepared by Chef Philip Feder for his Street Tacos and Salsas class. Salsas include Pineapple Salsa, Smoked Corn Salsa, Beet Salsa, Watermelon Salsa, Charred Veggie Salsa, and Tomatillo Salsa. Photo by Anita Edge

It is 89 degrees in Puerto Vallarta with 92 percent humidity–ouch!  Take a staycation instead and join Chef Philip Feder to learn his favorite tacos right here in Denver. Philip travels regularly to Puerto Vallarta to study authentic Mexican cooking techniques. Let him show you how to make some traditional salsas using a mocajete. These pictures were taken in a recent class and give you an idea of the exciting new flavors that await you. So save all that money and avoid airport hassles by taking his upcoming taco classes right at home!

Also during the month of August see Chef Philip’s other classes, Cookin Cajun and Bangup BBQ.

See you soon! — Philip

 

A recent participant in Philip’s taco class had this to say:

Pulled Pork Street Tacos with Smoked Corn Salsa prepared by Chef Philip Feder in his Street Tacos and Salsas Class. Smoked corn has a very different flavor from roasted corn.

Pulled Pork Street Tacos with Smoked Corn Salsa prepared by Chef Philip Feder in his Street Tacos and Salsas Class. Smoked corn has a very different flavor from roasted corn. Photo by Anita Edge

“After having taken two courses in Homemade Street Tacos with CFU’s Chef Phil, I have entered a new world of exploration and confidence. I was once intimidated by jalapenos, for instance. Now they are my friends, as well as chipotles, poblanos, tomatillos and achiote. I have learned to approach cooking with more confidence and an adventurous attitude that I simply did not have before. I regularly make my own salsa now, in 4 varieties, will handle a pork shoulder with gusto (something I would never have thought of doing) and to date have made carnitas, cocinitas  pibil, empanadas and enchiladas of several types. I’m looking forward to more fun with new lessons.”