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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, a rice course, and Enchiladas
in Red Mole. In the fourth class we’ll take
to the grill to make pibil and adobo barbecues.
A four hour seminar will focus on mole dishes,
perhaps the most complexly flavored and structured
sauces in all 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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