Corn is, along with beans and chili, an important ingredient of Mexican cuisine. Tacos, tamales, tlacoyos, quesadillas, tostadas, peneques, esquites... All are all prepared with this simple yet versatile ingredient, which is an essential element of Mexican identity. This practical class is designed to understand this cereal and its process of transformation and consumption, through a five course hands-on cooking class.
First, we will meet at the lively Mercado de Portales in southern-central Mexico City, where we will have a small tour and buy unique ingredients to prepare our dishes.
After our visit, we will go to the kitchen-workshop, where the chef will present the dishes, give a brief explanation of the ingredients, the stages and particular Mexican techniques to prepare them. We will talk about the different varieties, the polychromy of the corn, the utensils that are used to grind it, as well as the cooking method.
Then, we will cook together. The particularity of this practical course is that the cooking will be carried out in a communitarian way, as it is usually done in Mexican family parties and gatherings. Everyone will participate in the preparation of the dishes.
In the end, we will taste together our five course menu consisting of a vegetarian entrée, one with insects, a dish with seafood, a dish with meat and a dessert.
The duration of this course is approximately 4:30 hrs.
Full refunds will be issued for cancellations made at least 48 hours prior to the activity
Zacahuitzco 24, Col. Maria del Carmen 03550, Benito Juarez CDMX
The meeting point is the "Mercado de Portales" market, which has a wide variety of fresh fruits and vegetables, meat, fish, seafood and typical Mexican products.
The class will be taught in my kitchen-workshop, which is located a few steps from the market. This is also where we’re all going to eat together, either outdoors or in a closed dining room.