This half day course celebrates Rick’s Mexican adventure of food and culture from San Francisco in California down to Oaxaca, inspired by the nostalgia of a trip he made in the late 60s. On this course you’ll discover Rick’s recipe finds and learn how to cook his favourite Mexican dishes including Abraham’s ceviche and perfectly battered his famous Ensenada fish tacos with chilli and coriander.


Mar 2nd 2024 - Places available

Apr 12th 2024 - Places available

Aug 15th 2024 - Places available

Nov 1st 2024 - Places available

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