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Sep 19, 2026
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CULA 226L - Southwest Cuisine
Credits: 1
A hands-on course that explores the diverse foods of the American Southwest, including the influences of Mexican, Spanish and Native American traditions on Southwestern and New Mexican cuisine. This course examines the use of seasonings, masa harina, chiles, meats and vegetables in the preparation of both traditional and innovative dishes, encompassing appetizers, entrées, desserts and salads.
Offered: Summer.
Two lab hours.
Max Class Size: 12
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