The Special Cuisines class at Ivy Tech Community College–Northeast invites the community to join its students, faculty, and staff for a Mexican and South American Buffet on Thursday, February 10, 2011.

“I’ve been looking forward to developing this dinner for quite some time, and I’m excited to explore a cuisine with such a rich and diverse cultural heritage,” says student chef Riley Hull.

The Mexican and South American Buffet will introduce guests to authentic cuisine from Mexico, Peru, and Brazil. The chefs will pay homage to the Spanish, French, and Portuguese flavors that have been infused over the centuries into South American cuisine creating a unique experience that is huge on flavor but not necessarily spicy. Ivy Tech–Northeast Chancellor Jerrilee K. Mosier recently traveled to Mexico as part of a collaboration effort with Universidad Politécnica de Francisco I. Madero, a two-year polytechnic school in Hidalgo, Mexico. Some recipes Mosier was introduced to while on the trip will be featured on the extensive menu.

 Aperitivo (Appetizers)

Peruvian Ceviche- Peruvian Shrimp and Tilapia Ceviche

Fresh Corn Tamales- Traditional Mexican Corn Cakes Steamed in Corn Husks

Pastes- Soft meat and potato tacos

Fresh Tomato Salsa- with Tortilla Chips Made in House

Peach Guacamole-Guacamole with a Hint of Peach

Sopa (Soup)

Creamed Hearts of Palm Soup- Creamed Hearts of palm soup With Crab

Ensalada (Salad)

Iceberg and Watercress Salad with Orange, Jícama, and Avocado

Grilled Corn and Black Bean Salad

Entrada (Entres)

Grilled Cod Vera Cruz- Grilled Cod in Veracruz Sauce

Pork Enchiladas in Red Mole- Corn Tortillas stuffed with Braised Pork in a Red Mole Sauce

Carne Asada Flank Steak- Flank Steak Marinated in Garlic and Lime

Guarniciones (Side Dishes)

Roasted Red Potatoes with Chorizo- Red Potatoes Roasted with Chorizo Sausage

Slow Baked Green Beans in Achiote Sauce- Green Beans Baked in a Tomato Pepper Sauce

Spanish Rice with Roasted Chiles- Spanish Rice with Roasted Chiles

Honey-Glazed Carrots and Beets- Honey Glazed Carrots and Beets

Postres (Desserts)

Flan- Sweet Baked Custard with Caramel Sauce

Prickly Pear Ice- Prickly Pear Ice

Buñuelos- Mexican Christmas Fritters

Bebidas (Beverages)

Iced Tea, Hot Chocolate, or Coffee (regular/decaf)

Dinners are open to the public. Cost is $20 per person, and reservations are taken for times between 5 and 6:30 p.m. on the evening of each dinner. Call the Special Cuisines line at 260-480-2002 to make a reservation.