Tacos to Tapas Week Brings a Flavor Fiesta to Haverford!

Week 4 at our Haverford campus took junior chefs on a delicious culinary journey from Mexico to Spain during Tacos to Tapas! Focused on bold flavors, hands-on techniques, and cultural exploration, this flavorful week celebrated the vibrant dishes that bring people together across two beloved cuisines.

With Chef Lindsay leading the savory side of the kitchen, campers sharpened their skills and built exciting dishes including:

• Mexican Crema, Pico de Gallo, and Quesadillas – fresh, bright, and made entirely from scratch

• Spice-Braised Chicken Thighs – tender and seasoned to perfection

• Chicken Torta for One – complete with homemade taco seasoning and all the fixings

• Elote Salad – a fun twist on Mexican street corn, packed with flavor

• Summer Veggie Tacos with Avocado Cream – colorful and satisfying with a creamy finish

• Spanish Rice – a delicious staple to complement any meal

• Create-a-Cook Copycat Chipotle Bowl – fully customizable and full of smoky spice

• Queso Dip – gooey, golden, and the ultimate comfort snack

Meanwhile, Chef Carisa brought the sweet heat with desserts inspired by Latin American favorites. Students learned how to bake:

• Mexican Hot Chocolate Snickerdoodles – spiced with cinnamon and cocoa

• Tres Leches Cupcakes or Cake – moist, milky, and topped with whipped cream

• Chocoflan – a magical dessert layered with flan and chocolate cake

• Churro Cupcakes – cinnamon-sugar cupcakes with the spirit of a churro

• Polvorones – tender Mexican shortbread cookies perfect for sharing

From folding tacos to decorating cupcakes, junior chefs practiced essential techniques like chopping, sautéing, seasoning, and plating—while developing an appreciation for how food connects cultures and people.

We’re so proud of our young chefs for their creativity, curiosity, and enthusiasm this week. Tacos to Tapas was a true celebration of flavor, and we can't wait to see what’s cooking next!