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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Filtering by Tag: Mexican/Latin

Little Conejo

Little Conejo

Kim Mahan

Little Conejo This is a new taco restaurant for Vancouver, but saying "taco" makes this place sound simple. It is not simple. Their taco fillings are more than amazing. We tried four kinds: fish with cabbage slaw, mushroom with cheese, el pastor (AMAZING) and carnitas. We shared sides of rice and beans and a couple very nice margaritas. I have been dreaming about these tacos ever since. We will be back. Often.

La Tarasca Authentic Mexican Food

La Tarasca Authentic Mexican Food

Kim Mahan

La Tarasca (Centralia, WA) Mark and I took a trip to Woodinville and needed lunch in Centralia, which is not known (to us) for its cuisine. We discovered La Tarasca Authentic Mexican Food. No chips or cheddar cheese in site! The owners were very inviting and their menu was amazing. We tried the carnitas and the chicken mole. Both were great. Their fresh tortillas were so soft and piping hot we had to wait a few minutes before we could pick them up. The portions were generous and even though I wanted to I could not eat all of my tortillas to scoop up the extra mole sauce. So if you are ever in Centralia at a mealtime check this place out. Writing this makes me want to go just for lunch! Next time I'll try their tamales and tacos which seemed to be what everyone else was eating.

Provecho

Gregory Clapp

The menu is simple but the food is carefully prepared and really good.

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La Calaca Comelona

Gregory Clapp

This is another Mexican restaurant that doesn't serve the US version of Tex-Mex, but regional dishes that are far more interesting and tasty. 

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Pambiche

Gregory Clapp

Happy, enthusiastic wait-staff, really well prepared and quite different food.

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Autentica Mexican Cuisine

Gregory Clapp

Their mole is the best I've ever tried, and I've had it in Oaxaca, Mexico, which is the birthplace of mole.

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Andina

Gregory Clapp

The Adobo de Cerdo (pork tenderloin) was excellent, and the Dorado (a sort of Asian mahi mahi over bok choy) was really good too.

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Xico

Gregory Clapp

I tried the Pollo Asado in Mole Negro which was wonderfully rich and complex.

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Teote

Gregory Clapp

The smells as you walk in are amazing, and the food was interesting and tasty.

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