Que Viva Mexico!

Latin Flare Cooking Class


Snapper Ceviche Fresh Snapper cooked in lemon juice, diced tomatoes, red onions jalapenos, cilantro, served with plantain chips  


Stuffed Chicken Breast Chorizo and Monterrey jack cheese stuffed chicken roulade, cilantro rice, creamy avocado sauce, roasted corn  


Traditional Flan



$85 Per Person (All Inclusive)  

Number Of Guests

Minimum: 6 Guests Maximum: 12 Guests


Snapper, lemon juice, salt, pepper, garlic, cilantro, red onion, tomatoes, jalapeno, plantain, vegetable oil  


Chicken breast, Monterrey jack cheese, salt, pepper, Mexican chorizo, cilantro, rice, chicken stock, vegetable oil, avocadoes, cilantro, heavy cream, tomatillos, corn, butter, white wine  


Sugar, lemon juice, heavy cream, cinnamon, vanilla , eggs, salt, dark rum

Meet Chef Pedro Sanchez

Born and raised in Venezuela, I started my education in the field of Electrical Engineering, before deciding to pursue my true passion of culinary arts. My family moved to Florida after leaving Venezuela, which is where I studied culinary arts, graduating with honors from Le Cordon Bleu College of Culinary Arts. I began cooking professionally at the age of 15. Shortly after graduating, I relocated to Houston to pursue my culinary dream and am currently the Executive Chef at the prestigious BraeBurn Country Club.

To learn more about Chef Pedro Sanchez, Click Here.

Schedule a time with the Chef

If you like this menu and want to hire the chef, click here to contact us.

We will get in touch with you soon to coordinate dates, location, number of guests and any other details about your selected experience.

Book in advance

After details of your selected experience are confimed, please book your experience at least 48 hours in advance.

Cancellations and refunds

You will receive a full refund if you cancel your booked experience upto 48 hours before the scheduled time.

You will not receive any refund if you cancel your booked experience less than 48 hours of the scheduled time.

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