Loading Events
This event has passed.

May 5, 2019 – 2:00 pm – 7:00 pm. 

You don’t have to go out for tacos on Cinco de Mayo.

Learn how to create your own great dinner.

 

Many Americans are under the false impression that Cinco de Mayo is Mexico’s Independence Day, which is celebrated September 16. In fact, the original Cinco de Mayo, Spanish for “fifth of May,” came 40 years later.    It actually commemorates an underdog victory over France in the Battle of Puebla on May 5, 1862, over a defaulted foreign debt to several European countries, including France.  Thus, Cinco de Mayo became a day of Mexican pride.

Although Cinco de Mayo is rooted in Mexican heritage and culture, most don’t realize that it’s a largely American holiday, which continues to be celebrated in Puebla but, perhaps more significantly, by Mexican-Americans north of the border.  After Latino activists began raising awareness for the holiday during the ’60s, restaurants, retailers, and liquor brands seized the marketing opportunity. By the ’80s, Cinco de Mayo had become a bonafide drinking holiday with cultural undertones.

But what makes traditional Mexican fare worthy of such a distinction? You won’t find cumin soaked ground beef hard shell tacos topped with iceberg and cheddar. But, you will find lamb barbacoa that has been smoked underground in banana leaves or carnitas topped with queso fresco, pickled onions and homemade salsa verde wrapped in a warm homemade corn tortilla that has been ever so lightly heated on a comal. And Puebla, just so happens to be considered by many, including Rick Bayless and Mark Bittman, as the gastronomic capital of Mexico.  (Read more here.)

We won’t give away what our chefs have in store for you but sign up now, these classes book quickly.

About the Dirty Dozen Cooking Class

What is it like to work alongside the chefs in a celebrated Dallas restaurant? The Dirty Dozen cooking classes are your exclusive opportunity to learn secrets and practice techniques taught by the masters themselves. Since 1999, the Dirty Dozen is one of Dallas’ most coveted events.

Upon arrival at the Dallas 5-star restaurant, Dirty Dozen students don their personalized chef’s coats to begin hands-on instruction. The students are divided into teams:

Executive Chef: Chad Bowden
Sous Chef: Craig Shinn
Abacus /Jasper’s Guest Chef

Your Dirty Dozen cooking class team spends a Sunday preparing one of four courses or a fabulous buffet. Abacus is closed so you have the run of the kitchen. The day culminates in an intimate dinner with paired wine and the opportunity to share the experience with one invited guest of your choice. You’ll walk away as a Dirty Dozen alum with a new or rejuvenated appreciation for extraordinary cuisine and knowledge that only comes with learning from the masters.

Cost: $375 (New Students)   $350 (Returning Students)

Reservations: Sign up below.  If you have any questions, please call 214.559.3111 or
Contact us here.

Tickets

Tickets are not available as this event has passed.