Day of the Dead Cooking Class with Lynne at the Greenbriar Inn

Monday, October 27th

In Mexico, they celebrate Day of the Dead or Dia de los Muertos, one of the country’s most ancient and deep-rooted customs. The holiday focuses on gatherings of family and friends to pray and remember those who have passed. Families prepare the very best foods loved ones enjoyed in life. Share this fun Mexican (Halloween) tradition as Chef Lynne directs students in preparing two traditional dishes: chicken in a rich pipian sauce made with nuts and seeds and a delicious version of red mole with dumplings. We will feast on these offerings and toast with Mexican hot chocolate and Dead Man’s bread, or pan de muerto. Some hands-on preparation.

Toasting the seeds for the pipian

Class fee: $40.00 includes appetizers, dinner, and beverages.

Where: Greenbriar Inn, 315 Wallace Ave., Coeurd’Alene, ID
Time & Dates: Monday October 27th. 5:30 – 7:30 pm
Reserve your space now!
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Night of the Dead in Patzcuaro, Mexico

lighted candles on a grave on an island near Patzcuaro, celebrating with Mexico's ancestors

Frank and I traveled to Mexico in late October of this year.  We love to experience the colorful culture, kind people, and delicious cuisine of Mexico any time of the year, but this trip had a specific purpose: to experience the famous “Dia de los Muertos”, or ‘Day of the Dead” celebration in Patzcuaro, Mexico.



Lovely scene above lago de Patzcauro.

The colonial city of Patzcuaro, Mexico sits high up in the mountains of the central western highlands.  Ancestral home to the Purecepa tribe, direct descendants of the ancient Tarasca’s who believed death was a continuation of life and the dead could return each year to visit their loved ones.




A marigold bedecked arbor in Tzin Tzun Tzan.

I think I love this town because I love saying the name, TsinTzunTzan (pronounced, zin zun zan) it’s named after the sound hummingbirds make  as they flit around.  The town was completely decorated with thousands of marigolds in celebration of day of the dead.


No generic costumes here!

Typical cobblestone streets in our barrio.

Dance of The Old Men performed during the celebration.

Thousands and thousands of bright orange marigolds decorate the pueblos around Patzcuaro.

families gather to pray and talk among the graves.



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Tamale Cooking Class at De Leons Mexican Foods

We are having a Tamalada at De Leons Mexican Foods! Join us for a fun evening in this hands-on class learning to make homemade savory pork and sweet pineapple tamales. We will learn to prepare a quick and easy cooked tomato salsa and corn soufflé tamales that are muy delicioso! The De Leons crew will show us how they whip up their own corn masa and their delicious fillings for the tamales.

Instructors: Lynne Wiedemann from & Myra and the De Leons Crew
Class fee: $45.00 includes dinner, agua frescas, chips and salsa. (beer available)
Where: DeLeons 102 E. Francis
Time & Dates: 5:30 – 7:30 pm. Tues. October 22nd


Sorry, CLASSES ARE FULL FOR THIS WEEK! Stay tuned for more cooking classes coming soon.

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Hatch Chiles Have Arrived at De Leon’s Foods!

Join Mike and me for our fun and informative Hatch Chile Cooking Class. We will learn to make three of New Mexico’s favorite dishes: chile verde, green chile enchiladas, and stuff green chiles with picadillo.

Serving Frank’s delicious homemade artisan green chile bread, chips and salsa, and agua fresca. Beer available.

We look forward to seeing you there!

Date: August 27th or August 28th. Class times are at 5:30 pm – 7:30 pm

Reserve your space now!

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By popular demand, another fun and informative Carne Asada class at de Leons Foods.

WHEN: Tomorrow June 19th at 5:30  WHERE: De Leons Mexican Foods, 102 E. Francis Ave. Spokane.

To register, go to “classes & events” at top of page. Click pay here, submit info to PayPal.  Mike Gonzalez and I look forward to seeing you there!

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June 5th – Join Lynne and Mike for Carne Asada Class at De Leon Foods


and learn more about Lynne Wiedemann from and Mike Gonzales, Former ABC News anchor and founder of the Hispanic Food Network, teaming up again to bring you Mexican Cooking classes at DeLeon’s Grocery in Spokane, Washington.

To sign up at click on classes and events at the top of page. click on pay here, which takes you to PayPal for easy payment.

Visit, learn, and Sign up!!!

Frank and Lynne enjoyed the best Carne Asada in Manuelas Rustic Cafe in Arazola, Mexico

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Food Truck Review; Taco Works & Best Sandwich Shack

Everyone always asks me what my favorite Mexican restaurant is. So, I’ve set out on a journey to report my opinion on the Mexican food scene and discover the hidden gems of N. Idaho. My first foray is to the two highly recommended food trucks on the 500 block of Best Ave. Now I know I said Mexican but first I just had to try the sandwiches from the Best Sandwich Shack as they tout the best cheese steaks outside of Philadelphia. Being a Philly girl and a former owner of Franklins Hoagies I couldn’t resist the test. I ordered the Philly cheese steak, minus the mayo, and rushed home to share it with my other half. He’s a tough critic. We both loved it. Piled high with thinly sliced tender beef, melted white American cheese, with grilled onions and sweet peppers, it fairly melts in the mouth. The sandwich is moist not greasy, deliciously cheesy, and the roll is perfect; not too bready but chewy with a soft crust. The other offerings are chicken, Italian sausage, and grilled cheese. I appreciate that two people (family members) man the truck and the cook never has to make change or touch money. (Yucky!) It’s clean and well run. Most of the sandwiches cost about $8.00, a bit spendy but they are big, filling, and  you get your moneys worth. Call in orders welcome. 625-0629  Hours: 11am to 8pm

I rate the Best Sandwich Shack 5 stars ***** out of 5.

Now for Mexican food from the bright orange Taco Works truck. We ordered three steak tacos on crispy shells and one soft shell shredded beef taco. You can’t beat the price, $1.50 each and they come stuffed with everything; crisp lettuce, shredded cheese, and pico de gayo salsa with a welcome touch of fragrant cilantro and chopped onion. The veggies are fresh, the meat has a tasty charred flavor, and the corn tortilla is good. The shredded beef soft taco is served on two grilled corn tortillas, just like they do in Mexico. The meat is tender and moist made perfectly spicy with the addition of their hot tomatillo salsa  ( ask for it if you like extra heat) All menu items can be ordered as combo plates with Mexican rice and re-fried beans sprinkled with queso cotijo cheese. If you love burrito’s try one of the wet ones slathered in either a red enchilada sauce or a rich mole’ sauce.  Really good! I haven’t tried the tamales, chile rellenos or the breakfast burritos, but I’ll be back for more for sure.

Call in orders welcome. 208-704-2091
Hours: 8am to 7:30pm Monday- Saturday, Sunday till 4pm

I rate Taco Works 5 stars***** out of 5  (so far)



Best Sandwich Shack


Taco Works

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Two of our favorite recipes featured at!

You can see the Two recipes here!

  • Stewed Cactus Quesadillas (Quesadillas de Tinga de Nopal)
  • Tropical Chicken (Pollo Tropical)

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    A St. Paddy’s Day Fiesta

    Please join me on March 17th for a very unique cooking class. In honor of St Patricks Day we will explore the Irish/Mexican connection as we prepare a fusion meal of Irish/ Mexican cookery.

    Who would imagine that there is an Irish- Mexican connection? My research on the subject led me to an interesting article by the Honorable Society of The Irish Brigade. The secret is that the dashing Hispanic swordsman known as Zorro was actually an Irish gentleman of noble birth born in 1615 in County Wexford.


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    Cooking at The Kitchen Engine


    Yay! to men who cook!  The guys in this class had a great time working with Poblano chiles, preparing  Chiles en Nogada stuffed with a perfect picadillo filling and topped with fresh juicy pomegranate seeds; and learning the tips for the perfect Chile Relleno, crispy on the outside and melt y cheesy inside.   We made Yellow Rice so sunny and bright with the subtle flavor imparted from annatto seed.

    Cooking Class at The Kitchen Engine
    Check out our slide show!

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