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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. The third class takes a detour to cook contemporary Southwestern cuisine, incorporating its Mexican and other Native American influences. In the fourth class we’ll create a traditional afternoon meal including a bean course, a rice course, and Enchiladas in Red Mole.
WEEKLY BREAKDOWN:
1 – Marketplace of Chiles
2 – Central Mexican Cookery
3 – New New Mexican
4 – Mexican Afternoon Comida
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