Centre Branch YMCA: Culinary Camp Adventures, Day Two

It's another post of the official Culinary Camp summer blog!  

Every day our eager young chefs will be sharing their reflections on the day’s cooking experience. You will also see the menus that left us smacking our lips and licking our plates.

Come join us in the kitchen!


The fearless and unflinching adventurers continue their quest. They travel south, south, then south some more to the world of avocados hanging low from the branches and pineapples bursting from their bushes. The smell of fresh handmade tortillas sizzling wafts slowly past their discerning noses.




  • 1 ripe avocado
  • 1 tbsp minced garlic
  • 4 stalks chopped cilantro
  • 1-2 tbsp lime juice
  • 1 tbsp (or to taste) minced jalapeno
  • salt & pepper to taste


Tomato Salsa

  • 5 tomatoes
  • ½ onion
  • ½ pepper
  • 1 jalapeno
  • ½ bunch of cilantro
  • 2 cloves of garlic
  • 3-4 limes, juiced
  • sugar, salt & pepper to taste

Pineapple Salsa

  •  1 finely chopped pineapple
  • 1 minced onion
  • 1 minced pepper
  • ½ bunch of cilantro
  • 3-4 limes, juiced
  • 1 jalapeno
  • salt & pepper to taste

Taco Spice

  •  1 tbsp chili powder
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp chipotle powder
  • ¼ tsp dried oregano
  • 1 tbsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp pepper

Tortilla Dough

  • 1 ¾ cups Masa Harina
  • 1 tsp salt
  • 1 ¼ cups hot water

Directions: Add 1 cup hot water to Masa Harina and salt and let stand for 30 minutes. Form dough and add additional water until dough has consistency of play dough and will not crack when you press on it. Kneed for 2 minutes and cover with damp cloth. Let rest for 15 minutes. Divide dough into 16 equal pieces and flatten in tortilla press. Grill in hot dry pan on medium high heat until dough releases from pan. Flip, grill for 30 seconds and flip again for 30 seconds until tortilla begins to brown


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