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Apr 17, 2024
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CULA 226L - Southwest Cuisine
Credits: 1
A hands-on course covering the variety of foods of the American Southwest, including the influences of Mexican, Spanish and Native American traditions in Southwestern and New Mexican food. The uses of seasonings, masa harina, chiles, meats, fruits and vegetables are explored in the preparation of traditional and innovative cuisine, including appetizers, entrees, desserts and salads.
Offered: Occasionally.
Two lab hours.
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