Public Class: Authentic Regional Mexican Salsas with Chef Dave Leyva

Create and taste fresh, raw and cooked salsas that play a central role as the favorite accent in Mexican cuisine. Homemade salsas add vibrant and versatile flavors to rice, tortillas, grilled meats and vegetables, with each region boasting a salsa perfectly paired to its unique dishes. Using molcajetes and practicing our knife skills, the class will produce several regional salsas using dried and fresh chiles. You'll also learn the basics of cooking beans for homestyle Mexican meals. 

What You’ll Make and Take Home:  

• Prepare and taste traditional Salsa Asada, oil-based Salsa Macha and tangy Tomatillo Avocado Salsa.
• Prepare simple Corn Masa Sopes for tasting.
• Take home a jar of Jalapeños en Escabeche (pickled jalapeños) 

About the instructor: Chef Dave worked as chef and pastry chef in several notable restaurants before starting his journey as an instructor in the Wine Country. He has taught and mentored rising chefs at The Culinary Institute of America, Copia, and the original Williams-Sonoma store. He now takes pride in overseeing our Community Teaching Kitchen.

Reservations close August 21, 2026.

*We are not able to accommodate dietary requests for hands-on events. Please read the menu carefully and contact us with any questions at events@hbofm.org.