Wednesday, April 29 at 6:30pm

Held at the Utah Natural Meat Farm Store

Celebrate Cinco de Mayo at the farm and bring the soul of Mexican cuisine to your kitchen table. In this cooking class, Chef Hillori will share the art of birria - a celebratory dish originating from the Mexican state of Jalisco - along with one of her favorites, pork chile verde.

You’ll learn how to slow-cook both beef and pork until perfectly tender, then turn them into crispy tacos, bowls, and more.

Limited seating. Join us for a hands-on experience at the farm!