Special Webinar Event Latin American Cuisine Summit: Cilantro Coconut Guacamole and Mesquite Pecan Horchata

Presented By

  • Culinary Institute of America

About This Virtual Summit

The Culinary Institute of America invites you to join us at the fourth virtual Latin American Cuisine Summit for a dynamic experience designed for chefs, operators and food and beverage professionals eager to stay ahead of global flavor trends and functional menu innovation.

On June 25, 2025 at 12 p.m. ET, Chef Elizabeth Johnson, founder of Pharm Table, Apothecary Kitchen, will guide attendees in an exploration of Latin American flavors and culinary wellness through two recipes:

  • Cilantro coconut guacamole - a vibrant, India-meets-Mexico twist featuring cooling ingredients like coconut, avocado, pepitas and lime.
  • Mesquite pecan horchata - a refreshing drink made with native Texas ingredients that provide high levels of polyphenols, healthy fats and a lower glycemic index than rice.

Chef Johnson — former CIA, San Antonio chef instructor and Latin American cuisine specialist, and hailed by the James Beard Foundation as a "Food is Medicine guru" — will delve into how ancient traditions and modern wellness intersect in the kitchen, sharing knowledge about ingredients that are actually "cooling" for the body and aid in the reduction of toxins during the hot summer months.

Whether you're rethinking your seasonal menus or seeking plant-forward, culturally rooted ideas, this session offers practical insights and deep culinary inspiration.

  1. Mackenzie Putici

    Host Mackenzie Putici Webinar Moderator, Future B2B

  2. Elizabeth Johnson

    Guest Chef Elizabeth Johnson Chef Founder, Pharm Table, Apothecary Kitchen

Presented by the CIA, this session is your opportunity to:

  1. Watch exclusive chef-led demos that demonstrate menu strategies for showcasing Latin American cuisine and how to adapt dishes for varying scales, ensuring both business success and customer satisfaction.
  2. Discover how local ingredients elevate your dishes while honoring traditional foodways.
  3. Tap into the wellness and flavor potential of Latin American foodways.