Dos Caminos Executive Chef Ivy Stark launched her new cookbook Dos Caminos Mexican Street Food while engaging patrons with a cooking demonstration revealing some of the secrets of good Mexican street fare.  Guests had the opportunity not only to watch this skilled chef perform her culinary magic, but to try the dishes with a hearty and satisfying luncheon.   Street food in Mexico and in many other countries is unlike our American fast food. The street food is a reflection of Mexican culture and pride of the everyday cook that has passed down recipes and passion from generation to generation. To learn such recipes, guests can enroll on a team building cooking class.

Mexican street fare is found at vendor stalls that populate city streets and markets throughout Mexico.  The meats are often slow roasted to ensure flavorful and tantalizing tastes and aromas.  Fresh local ingredients lure visitors and everyday pedestrians to the many vendors that line the streets.

We did not have to travel to Mexico but were captivated by the variety of chilies, spices and other authentic Mexican ingredients that were used in Chef’s Stark’s tasty menu.  Not only were we able to try the dishes, but we were served up some great information on Mexican Culture.  All of the rich heritage of Mexican Street Food and great recipes are captured in her Dos Caminos Mexican Street Food cookbook.

Executive Chef Ivy Stark

For those who could not attend this event, the cookbook has step by step cooking techniques, photos and stories from several amazing Mexican cooks that have influenced Chef on her culinary journey.  For those who love Mexican food and culture this unique cook book highlights the food found on the street corners where the average person may stop to and from on their everyday travels.

Executive Chef Ivy Stark prepared some of her favorite examples of Mexican street cuisine .


Dos Caminos Signature Guacamole:  Mashed avocados, and fresh cilantro leaves, chopped white onion, Serrano chilies (seeds and membranes removed), salt with a touch of freshly squeezed lime juice served with warm tortilla chips.

Pomegranate Sangria:  Fruity red wine, pomegranate juice, bandy, triple sec, simple syrup, large pomegranate seeds, fruit garnishes, orange, apple, red and green grapes.


Short Ribs with Mole Negro:  Slow braised short ribs, onion, carrot, chiles de arbol, balsamic vinegar, garlic, red wine, brown sugar, and the labor intensive Mole Negro.

Short Ribs with Mole Negro


  Bocoles,( Masa and Black Bean Cakes) with Spicy Butternut Squash:  this dish is vegetarian and gluten free, including, butternut squash, onion, garlic, jalapeno peppers, cumin, soft goat cheese, black bean, and masa harina

Bocoles,( Masa and Black Bean Cakes) with Spicy Butternut Squash


The luncheon and cooking demonstration was in celebration of one of Mexico’s most beloved and sacred holidays, El Dia de los Muertos, or the Day of the Dead.  Every November 1 and 2nd, Mexicans celebrate the passing of love ones as the beginning of another stage of life.

Pan de Muerto

Dessert: Pan de Muerto, and Mexican Hot Chocolate

Families clean graves and decorate them with offerings and food that their loved one may have enjoyed during their time on earth.  Flowers and offerings adorn homes, and often altars or shrines are built to remember love ones.

Everyone cleans, cooks and remembers the good things of those who have passed from this life.

It is a time of celebration and remembrance.  We will not forget the culinary delights that Executive Chef Ivy Stark presented in light of this special Mexican holiday.