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CLASS DETAIL:
Experience Mexican cooking as you never have before. This course takes you through twenty-five regional preparations like Wild Mushrooms Cooked in Pasilla Chiles and Chicken, Garbanzo, Chipotle and Avocado Caldo. We’ll cover some of the quintessential snack foods like pozole, enchiladas, and guacamole crushed in the mortar by hand. We’ll learn tortilla-making using masa. The second class is all about the classics: ceviche, tortilla soup and enchiladas. In the third class we’ll create a traditional afternoon meal including a bean course, a soup course, and Arrachera in Chipotle. The fourth class takes us outdoors to make the grilled specialties of Mexico. A four hour seminar will focus on mole dishes, perhaps the most complexly flavored and structured sauces in all of the world. We’ll conclude the course with a trip to a Mexican market followed by preparing a five course dinner party at the school.
WEEKLY BREAKDOWN:
1 – Marketplace of Chiles
2 – Central Mexican Cookery
3 – Mexican Afternoon Comida
4 – Mexican Grill
5 – Moles of Mexico Trek
6 – Expedition: South by Southwest
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