The 2013 Latin Flavors, American Kitchens conference. The Culinary Institute of America, located at 312 Pearl Pkwy., will host a three-day festival – “Arriba El Norte” – from Thursday, October 1 to Saturday, October 3, to celebrate Latin cuisine, culture, and culinary education. Events will include hands-on cooking classes, chef demos and tastings, food and beverage tastings. Food enthusiasts, mark your calendars!

Chef Federico Lopez, of Mexico, speaks about corn during the segment, "At the Core of Tradition: Starches and Beans," during the 5th Annual Symposium on Latin Cuisines, Cultures, and Exchange, "Latin Flavors, American Kitchens," Thursday, Oct. 4, 2012, at The CIA campus in San Antonio, Texas. From CIA professor and author, Chef Hinnerk von Bargen, hosting “Street Foods of El Norte” demonstration during the Pearl Farmers Market, to a professional conference for foodservice professionals on Friday, October 2, the Latin Cuisine Festival celebrates all aspects of the culinary industry. During the three-day festival, enjoy cooking demonstrations and ingredient tastings from CIA trained chefs and faculty featuring Latin cuisine, a panel discussion moderated by CIA Director of Latin Studies, and lunch at Nao featuring “The Many Faces of Rice.”

2011_LFAK_-_Argentine_Mixed_Grill_-_Live_Fire_Pavilion_v2On Saturday, October 3 at 6:30 p.m., enjoy five courses prepared by five acclaimed chefs during the “Five Years, Five Chefs, Five Courses” dinner at Nao. Featured chefs include Juan Ramon Cardenas, Alain Dubernard, Angel Garcia, Javier Plascencia, and Alfredo Villanueva.

Culinary workshops will also take place with CIA faculty including “Entertaining with Antojitos” with Chef Michael Katz, “Texas BBQ” with Chef Brannon Soileau, and “Desserts of El Norte” with Chef Melissa Fritz. Tickets are on sale now for $99 and include paired beverages and five courses from these acclaimed chefs. Five courses plus drinks?! We’re there.

Latin Flavors, American KitchensFor more information about Arriba El Norte and to purchase tickets for hands-on cooking classes, chef demos and tastings, food and beverage tastings, and the “Five Years, Five Chefs, Five Courses” dinner, please visit