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CLASS DETAIL:
Experience Mexican cooking as you never have before. This course takes you through a dozen 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. In the third class we’ll create a traditional afternoon meal including a bean course, appetizer, soup, and Pork Tenderloin in Red Mole. The final week takes us outside to learn the grilled specialties of Mexico.
WEEKLY BREAKDOWN:
1 – Marketplace of Chiles
2 – Central Mexican Cookery
3 – Mexican Afternoon Comida
4 – Mexican Grill
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