It is a Mexican buffet night here at the Renegade Room on Oct.17, locally at Bakersfield College. The best with a variety offered where there is so much to choose from starting with the starters; shrimp tostada, chorizo quesadilla, the Mexican Cesar salad, black bean soup,  entrees offered chicken mole, and birria with sides of Mexican rice, seasonal vegetables, tortillas, fire-roasted salsa, dessert options tres leches cake and horchata ice cream. The buffet course is $24 with an added charge for drinks.

Chef Paul and his students serving tonight’s course. Further information, the Culinary Arts program in BC shows how to apply kitchen skills to a real-life experience in the Renegade Room and apply it in the real world. They offer fine dining Tuesday evening, Wednesday lunch, and Thursday buffet.

The beef birria is very juicy with enriched flavors and a savory texture provided with fresh beef stock. Shrimp tostadas the appetizer for the night was sweet and tasty with flavors. Who does not love a quesadilla a simple cheesy texture with a tortilla with a bonus meat chorizo? Black Bean soup is a classic who does not love a simple black bean soup? For a fact, black beans are the healthiest and most nutritious ones to eat.

Everyone’s favorite dessert with two choices there is a traditional tres leches cake slice that just hits the spot in taste. Not too sweet and not too dry because tres leches is a milky drenched cake. Then paired with a horchata ice cream with chocolate drizzle, it was a good rush of savory sweetness that made a chemistry reaction of happiness just like chocolate does.

The pleasure of speaking with tonight’s guests’ culinary students Julie Oberlies spoke on the best dish for that evening being the “birria & Mexican Cesar salad.” Along with Aaliyah Walton agreeing the same birria & the soup was the best Walton & her partner Ariana made the entrée. Oberlies had the entree job of making with partner Maribel Barajas, “We were on the chicken mole for Mexican night.” While Walton & Ariana, said, “We made the birria with the consomé.”  Along with the birria it goes perfectly paired with the sides that Gage Taylor made he said,” I was on the Mexican rice and refried beans.”

A great delicious meal of food served tonight along with service with BC Culinary Arts here at the Renegade Room. Celebrating Hispanic Heritage Month with a perfect touch of Mexican home with food.

Check out locally produced meals by fellow Culinary BC students here at BC.