Make up your own menu. You decide what dishes you want to learn. You may choose ONE OPTION from each of the three following sections:

  • Soups
  • Rices, Nopales and More…
  • Main Dishes

It is not possible to choose two or three options of the Main Dishes category, just one, but you may from the other categories. So you can make up a class choosing two soups and one main dish or two rice dishes and one main dish.

Caldo Tlalpeño: A chicken soup prepared with tomatillos, cilantro, chile chipotle and vegetables.

Sopa de Avena: Soup made out of oats and dry chiles garnished with apple.

Sopa Tarasca: This is a wonderful soup from the state of Michoacán. It´s prepared with tomatoes, onion, garlic and cooked black beans, blended until pure getting a very smooth soup. Garnished with: sour cream, manchego cheese and fried tortilla strips.

Sopa de Fideo Seca: Very Mexican soup. This soup is make with thin noodles, which are fried and then boiled in a tomato, onion and garlic pure until becomes very dry. It is garnished with chile chipotle adobado, and cream.

Sopa de Rajas de Chile Poblano: Soup prepared with tomatoes, onion garlic, poblano chile strips and potatoes.

Sopa cremosa de lentejas: Soup prepared with pureed lentils, tomatoe, onion and garlic. Adding potatoes, carrot, cilantro and plantain. Delicious!!!!

Sopa de nopales: Very Mexican soup, made with: pureed tomatoes, onion and garlic, and adding cooked nopales (cactus pad) and beaten egg.

Crema de cilantro y calabaza: A delicius and creamy soup perpared with cilantro and zucchini.

Sopa de tortilla: Soup prepared with dry chiles, tomatoes, onion and garlic, garnished with tortillas, cheese, cream, avocado and chile pasilla.

NOTE ON RICE:

The technique used to make rice in Mexico is very traditional and unique; there is no other cuisine that uses this technique. You will need to make 5 previous steps: rinsing, soaking for 20 minutes in warm water, drain, deep fry in vegetable oil, and drain. You will be amazed how oil is almost completely recovered. And then continue cooking with several ingredients such as tomatoes, onion, garlic puree and chicken broth to give flavor and color to the rice.

Arroz Rojo: Rice fried in vegetable oil, cooked with onion, garlic clove and tomatoes pure. Carrots and peas can be added.

Arroz Verde: Rice, fried with vegetable oil, cooked with chile poblano, cilantro, onion and garlic pure. Corn can be added.

Arroz con Chorizo: Rice, fried in vegetable oil, cooked with chicken stock, onion and garlic clove, topped with chorizo.

Arroz Blanco a la Mexicana: Rice, fried in vegetable oil and cooked in chicken broth, onion, and garlic clove.

NOTE ON NOPALES:

In addition to corn and chiles, nopales are a traditional Mexican food. This is one of the most appreciated dishes by Mexicans. We prepare this vegetable in many different ways.

Ensalada de Nopales: This is probably the most traditional fresh salad in Mexico. Cooked nopales mixed with fresh tomatoes and onion, covered with vinaigrette and garnished with ground cheese and oregano.

Nopales Guisados: This is the most frequent way Mexicans eat nopales at home. Cooked nopales mixed with fried tomatoes, onion, garlic, bay leaf, marjoram, thyme and cilantro, seasoned with either chile serrano or canned chile chipotle adobado.

Nopales con Chorizo: This dish combines ingredients originally from Spain such as chorizo (sausage) and our delicious nopales. Fried chorizo, onion, garlic, tomatoes and cooked nopales, seasoned with either chile serrano or canned chile chipotle adobado.

Nopales navegantes con huevo: This is a very Mexican way to fix eggs. Scrambled eggs are combined with cactus pad and chile pasilla (dry chile).

and More… (Extra options)

Rajas de Chile Poblano con Crema: Chile poblano strips cooked with onion, Mexican sour cream and cheese. It is a tradition to eat rajas in “tacos”, among many other ways to serve them.

Rajas de Chile Poblano Guisadas: Chile poblano strips cooked with onion and tomatoes, simple but delicious. It is a tradition to eat rajas in “tacos”, among many other ways to serve them.

Huevos a la mexicana: A delicious combination of tomatoes, onion, chile serrano and scrambled eggs. Very Mexican breakfast.

Huevos ahogados: The secret for this very typical recipe is to cook eggs in a dry chiles and tomato sauce.

Papas con chorizo: This dish combines ingredients originally from Spain such as chorizo (sausage), caramelized onion and potatoes. Served in tacos.

Huevos con chorizo: This option includes chorizo fried with scrambled eggs.

Sarapitos: To prepare this recipe fresh corn tortilla lightly fried is needed; it is then stuffed with fried plantain and topped with mole (we are going to use previously prepared mole). If you like mole, you will love this recipe.

Tortitas de Papa: Small patties prepared with potato pure with “cotija” cheese or “añejo” cheese, egg, black pepper and salt, fried and served with a cilantro dressing.

Cazuela de hongos a la mexicana: Champignons (or a mixture of seasonal mushrooms) sautéed with generous amount of garlic, chile serrano seeds, cilantro and lime.

Enfrijoladas: Another way to enjoy Mexican black beans. Fried tortilla stuffed with cheese and topped with a black beans sauce and cream.

Calabacitas a la Mexicana: Prepared with tomato, onion, zucchini, cilantro and chile serrano with a very Mexican touch.

Pollo o Cerdo en “Pipián” Verde: Pipián is a salsa based in pumpkin seeds. To prepare this version of a green pipián, fresh ingredients are used: chile serrano, lettuce leaves, tomatillos, cilantro, garlic, onion, and spices to season. It is served with pork meat or chicken; as you prefer. Delicious!!!

Cerdo o Pollo en “Pipián” Rojo: This version is based in dry chiles such as chile guajillo or chile ancho, onion, garlic and spices to season. It is served with pork meat or chicken; as you prefer.

Pollo Encacahuatado: Chicken cooked in a sauce prepared with dry chile, named “chile ancho”, tomatoes, onion and garlic blended and strained to get a smooth “salsa” in which grounded peanuts and sesame seeds are added to thicken the salsa.

Chicken Tinga: Cooked chicken breast shredded and fried with tomatoes, onion, garlic and chile chipotle, seasoned with thyme, bay leaf and marjoram. Chicken can be substituted with beef or pork.

Pollo o Cerdo con Chorizo y Nopal: Chicken or pork meat served in a sauce of chorizo (sausage), tomatoes, onion, garlic, cilantro, nopales (cactus pad) and chile chipotle.

Tortitas de pollo: Cooked chicken breast, onion, zucchini, apple, carrots; all of them shredded and mixed with egg batter, fried and served with a “salsa verde” (green salsa).

Pollo o Cerdo en Salsa Morena: Chicken or pork meat in a salsa prepared with 2 different dry chiles, onion, garlic cloves and raisins.

Pollo o Cerdo con Nuez y Chile Ancho: Chicken or pork meat served with a sauce prepared with chile ancho, tomatoes, onion and garlic blended and strained to create a smooth salsa in which grounded pecans are added to thicken the salsa, and raisins.

Cerdo y nopales en chile pasilla: This dish is prepared with pork meat that is brown in its own fat, and braise in a pasilla and tomatillo sauce, season with oregano; adding cooked nopales.

Carne de Flojas: Pork meat cooked with green tomatillo, chile pasilla and chile ancho. In the past, this mixture needed to be boiled with “pulque”, a prehispanic alcoholic drink coming form the “maguey” cactus. This “pulque” is not easy to find any more so it is substituted with beer.

Cerdo en salsa verde: This is a dish prepared with pork meat, that is brown in it own fat and braise in a green sauce make with tomatillos and cilantro. Simple and delicious.

Cerdo con rajas de chile poblano: Pork meat brown in its own fat and cooked in a tomatoes, onion and garlic sauce; adding poblano pepper strips.

Cochinita Pibil: A wonderful dish that comes from the state of Yucatan, traditionally prepared in a hole underground. At home, you will need to bake this dish instead. It is pork meat mixed with “achiote” (annatto seeds paste) and spices and then wrapped in banana leaf to bake it. Once it´s cooked you will garnished with mixture of purple onion, oregano, vinegar, salt and chile habanero. This course is not available during May, June, July and August.

Albóndigas con Rajas: Beef meat balls seasoned with cinnamon, cumin, cloves, black pepper, cooked in a Mexican tomato sauce seasoned with thyme, marjoram and bay leaf in which chile poblano strips are added.

Albóndigas en salsa verde: Beef meat balls mixed with black pepper, onion, boiled with raisins and almonds, in a “salsa verde” (green salsa).

Picadillo: This dish is prepared with ground meat, potatoes, carrots, tomato, onion, garlic, spices and it is the classic filling for chiles. You can serve it on tacos as well.

Picadillo Dulce: As the previous recipe, it is prepared with ground meat and vegetables. Since this recipe includes spices, raisins, flavor results very different.

Pescado a la Veracruzana: A very famous dish from the coast, prepared with tomato, onion, garlic and cilantro sauce. Olives and lime juice are added when almost cooked.

Chile Ancho Relleno de Frijoles: Chile ancho (a dried chile) is stuffed with black beans and Mexican Manchego cheese, baked in a tomato salsa seasoned with thyme, marjoram, bay leaf and a cinnamon stick. It is served topped with sour cream.

More Info…