On July 29 from 1-3 p.m., the Southern Food & Beverage Museum will host a demonstration by Chef Gloria Dominguez, a native from Mixtlan in the state of Jalisco. She opened Tamarindo Antojeria Mexicana in 2005 with her son Alfonso Dominguez. Their restaurant focuses on traditional Mexican cuisine that one can find throughout Mexico with the goal was bringing the social aspect back into dining.
The program begins at 1 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Chef
Chef Gloria Dominguez’s culinary expertise stems from her numerous research trips throughout the different regions in Mexico. Her grandmother was her most prominent influence and she inspired in Gloria the love and eagerness to master traditions from her heritage. The Chef felt an important need to learn more about pre-hispanic food in Mexico and master the ingredients that her ancestors used. For example, in Oaxaca, she learned to master the “hoja santa” (Mexican pepperleaf) and “chapulines” (grasshoppers). Her various culinary adventures indifferent Mexican regions, helped her develop the “Mole de Tamarindo”, “Mole Amarillo” and the “Cochinita Pibil” from the Yucatan.