Eighth Week Spring Pathways

At Copita, we have added new items to the menu and changed things because of the season changing. We changed the recipe for the bunuelos. The regular toppings for the bunuelos are brown sugar and cinnamon, but now we have a new type of coating, but I am not sure what it is. Also, instead of using rompope for a sauce, we use a coconut sauce and a Jamaican sauce too. A new dessert added to the menu is avocado crème brulée. There is a new taco added on the menu and it's a lobster taco with shrimp and chipotle creme along with pico de gallo on top and radishes sliced julienne style. I'm starting to get the hang of remembering the sauces. I want to be able to know all the sauces in and out.

Seventh Week Spring Pathways

My College of Marin Spanish class was overwhelming and I fell way behind. I was taking it for my own enrichment rather than for graduation credits or towards earning a college degree. My passion and my goal is to become a full-time chef, so I have decided to focus all of my energy on gaining as much as experience as I can through my internship at Copita Tequileria y Comida. I dropped my Spanish class and I am mainly working on completing my graduation credits during my time in Pathways.

I'm learning so much in my internship. There are two sauces that I remember how to make by heart. The first one is crèma which requires a whip, sour cream, salt and lemon juice. The method is to whip it together and taste until it tastes good. The second one is avocado crèma which requires four avocados, six cloves of garlic, salt, lemon juice, four cups of sour cream and fresh thyme. You add all of the ingredients into the blender and blend until a thick consistency and blended well.