Chef Lety’s class brought together kids and young adults alike at the San Diego Youth Assistance Coalition! Produce included tomatillos, onions, cilantro, tomatoes, cucumbers, limes, lemons, and peppers. The youth learned the importance of food sourcing as part of food safety, as well as how the acidic citrus fruits cured the fish. Using fresh, local ahi tuna, we create a delicate dish served with homemade tostadas! Thank you chef Lety!
