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Yucatan Carnitas, Pozole, and Halibut Ceviche from El Centro de la Raza

My name is Patrick Nelson, Brown Paper Tickets’ food and drink specialist. I have been working with a Latino community center in the Seattle area called El Centro de la Raza. My mission is to help them create a program  that brings the community together to learn how to create authentic Latin cuisine.  Chef Vincent Rivera, a long time Seattle chef currently working at Jazz Alley, volunteered his time to demonstrate recipes that fill the soul and the belly with comfort: Carnitas, Ceviche and Pozole.

We cooked and tasted and laughed and chatted and when we were done we ate our delicious creations together in a wonderfully relaxed environment. Everyone had an an ear to ear smile, felt satisfied and full and we received a certificate of completion. Mission accomplished, BPT and El Centro de la Raza. Well done!

Here is my recipe for Yucatan Carnitas, Ceviche and Pozole with Pico de Gallo, which we made at the cooking workshop at El Centro led by Vincent. Enjoy!
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