Mexican Gastronomy through History

Over ons

Our cooking class will explore prehispanic and colonial cuisine through ingredients and recipes of that time, showing the most representative regions and dishes of Mexico. We will find out how the most successful Mexican chefs are applying this to a modern approach. Our sommelier will teach you about Tequila and Mezcal, their elaboration process, the different types and how to taste them. At the end of the class enjoy our 6 courses menu and pair it with a selection of great Mexican wine. Bottled water, soft drinks, wine and beer included.

Menu

• Cafe de olla & pulque bread
• Endemic fruits from Mexico
• Salsa and guacamole made in molcajete
• Jicama, apple and carrot salad, orange and chía vinagrette.
• Chile Poblano creamy soup
• Chicken breast with pecans, chile ancho and prune sauce.
• Tamarind and chipotle shrimp
• Hoja Santa fish filet steamed in banana leaves
• Buñuelos (crispy rossettes) with home made coffee liquor and vanilla ice cream.

Schema

• 8:45 am: pick up at your hotel
• 9:30 am: Arrive at our kitchen
• 9:30 am: Coffee, bread and local fruits tasting.
• 10:00 am: Salsas and guacamole activity and tasting
• 10:20 am Cooking class, hands on activities.
• 12:00 pm Tequila & Mezcal tasting
• 1:00 pm: 6 course lunch with wine pairing
• 2:30 pm: End of class and pick up to your hotel