Jump to content

Photo

Cooking Classes in Cabo


  • Please log in to reply
No replies to this topic

#1 Donie Jordan

Donie Jordan
  • Jr. Member
  • 381 posts

    Posted 19 April 2011 - 11:56 AM

    Hi all,

    I received an email today from a friend in Cabo informing me about the exceptional traditional Mexican cooking classes offered by Donna Jones of Casa de Colores. He took the Chiles Rellenos course and had wonderful things to say about it! I thought it would be something fun to offer for our guests, and therefore wanted to share the information with all of you! Below is the information Donna sent to me, her email is: brisajones@yahoo.com and website: http://casadecolores.wordpress.com/

     

     

    Interactive classes may be scheduled 10am-2pm or 12pm-4pm.  Groups of 4-6 receive the special price of $45 USD per person per class, 2-3 cooks $65 per person, and private classes $95 including instruction, lunch and beverages.  Small groups or groups with transportation may include a brief  cook’s tour of an artesanal Mexican tortilleria and other traditional food spots in Cabo.

     

    MEXICAN COOKING BASICS – starts with a sampler and discussion of Mexican cheeses, commonly used chiles and other basic ingredients, fresh and dried, with delicious basic salsas and tasty dishes like sopes and chiles rellenos prepared in class.  For dessert, the Mexican classic Flan Napolitano de Veracruz.

     

    CHILES RELLENOS – Prepare fresh and dried chiles to stuff classic Chiles Rellenos de Queso, (cheese stuffed, batter fried poblanos), Chiles Anchos Rellenos de Chorizo y Papa (Ancho chiles stuffed with homemade chorizo, potato and onion) and Chipotles Rellenos de Picadillo (smoky chipotles Veracruz style stuffed with sweet, savory picadillo).  Mexico’s mouth-watering national dish, Chiles en Nogada (roasted poblano chiles stuffed with picadillo in a walnut cream sauce decorated to resemble the Mexican flag) crowns the menu.  Served with market style Arroz Rojo (red rice).

    MEXICAN COMFORT FOODS – Foods that taste like home in Mexico include corn masa antojitos like Tlacoyos con Salsa Verde (delicate turnovers of blue masa stuffed with yellow fava beans served in a green sauce—a colorful Central Mexican street favorite), Ensalada de Nopales (fresh nopal cactus salad with bright, crisp vegetables), Albondigas (savory meatball and vegetable soup) and Tortitas de Papa en Salsa Roja (crisp fried potato-cheese cakes with a red sauce)… and maybe even Minguichi (strips of roasted poblano pepper in a melted cheese sauce Michoacan style, delicious tucked into hot tortillas).  For dessert—caramelized roasted Camotes (sweet potatoes) and cream.  Yum!

     

    TAMALES – Tender tamales wrapped in dried corn husks and fresh banana leaves, made with fresh and dried masa and stuffed with a variety of good things are the focus of this tasty class.  

     

    BREAKFAST IN MEXICO – Hearty Mexican classics that work just as well for lunch or dinner including Chilaquiles, Molletes and Huevos Motule±os.  Learn to make fresh machaca and chorizo as well as frothy Mexican hot chocolate and Caf© de Olla.

     

    LUNCH IN YUCATAN – Starting with Sopa de Lima, Yucatan’s version of tortilla soup, lunch in Yucatan includes Papadzules, Pollo or Cochinita Pibil, Arroz Amarillo and Yucatecan Black Beans.  Classic condiments like Xnipec and Cebolla Curtida complement the meal.  What better way to wind up than with a smooth, cool Coffee Flan?

     

    LUNCH IN OAXACA – Discussion of the fabled Seven Moles of Oaxaca.  Prepare a mole (which contrary to popular opinion does not necessarily contain chocolate!) for the Oaxacan favorite, Enmoladas, along with the special sauces to prepare Oaxacan Enchiladas, Enfrijoladas and Entomatadas.  Lunch is served with Oaxacan Arroz Verde and Frijoles Parrados (black bean soup with onions and traditional herbs).    

     

    LUNCH IN VERACRUZ – Class prepares and shares Crema de Poblano (cream of roasted poblano soup) followed by Chipotles Rellenos de Picadillo (smoky chipotles Veracruz style stuffed with sweet, savory picadillo).  The main course is Filetes de Pescado al Mojo de Ajo, golden fish fillets with a crisp, caramelized garlic sauce no garlic lover’s kitchen should be without!  Easily made and kept on hand for garlic emergencies.  For dessert, the Mexican classic Flan Napolitano de Veracruz – of course!






    0 user(s) are reading this topic

    0 members, 0 guests, 0 anonymous users