- Colón 807 - We are going to meet at the local market. We will buy the ingredients we are going to use later for the cooking class and explore the local fresh options we’ll have. Then we’ll head to my cooking studio to get a deeper introduction to the ingredients, process, and dishes we’ll prepare. We are going to pay special attention to the Nixtamal process and its importance in the development of Mexican gastronomy and culture.
Remember to contact me before booking your experience so that I can make the proper modifications to the menu according to your food restrictions or preferences.
Once we are settled and refreshed with some fresh Aguas Frescas (flavored infused traditional drink) we are going to start preparing the food, I’ll assign to the participants different tasks and responsibilities in order to achieve our main goal; having our three-course-meal menu prepared.
Remember that some dishes could be modified to fit diet requirements like vegan, vegetarian, gluten-free, and others.
- Carbonated beverages
- Tea and coffee
- Snacks
- Lunch
- Assorted snacks and coffee - The Nixtamal process takes time. In the meantime, we’ll cook the complements like fillings & salsas. We’ll have the option to grab some appetizers
- Fresh made tortillas and salsa molcajeteada - Here’s where the magic happens, we’re going to transform corn into real tortillas and eat them with some salsas and toppings (that we’ll prepare too).
- Memelas, Tetelas, Tlacoyos - Using the same masa (dough) that we got before, we are going to get fancier and prepare some more elaborated and richer meals.
The experience is on hold until we can ensure complete safety for our visitors.
This workshop is incredibly hands-on; the preparation of the food we will all be enjoying is a team effort with you as an active participant. Regardless of whether you’re a novice in the kitchen or a seasoned chef, all I ask is for your enthusiasm for cooking.
In the process, I will narrate some stories, particularly those from my discovery and survey of the Oaxaca state, chiefly from La Mixteca and the Central Valley areas. Ultimately, we will all savour the dishes we’ve created. I will guide you through a few simple approaches to make your food irresistibly appealing (as they say, the first bite is with the eye!)
Given that Mexican and, specifically, Oaxacan cuisine is heavily reliant on corn, we’ll spend time understanding this critical culinary element. We will also delve into the Nixtamal process, which forms the crux of Mexican gastronomy and culture.
For a full refund, cancel at least 24 hours before the scheduled departure time.
