Objectives

Students will learn the techniques to prepare “tacos” and “antojitos de comal”, learning the fundamentals on how to make tortillas and the basic ingredients to prepare the stuffing for tacos.

Traditional recipes are covered and participants get know­ledge about the techniques of the authentic Mexican cuisine.

Day 1

Corn, salsas and the Mexican “antojitos de comal”

Long before the Spaniards arrived to Mexico, Mexicans used corn, a tradition that continuous to be as strong as ever, and forms part of many dishes. You will learn to prepare 3 different “salsas” and the most popular “antojitos de comal”, made with cooked or fried tortilla that may be thicker or have different shapes from traditional tortilla. These corn dough shapes are topped with a wide variety of preparations, depending on the region. 

Day 2

Tacos stuffing

Generally, they are not too complex to prepare (unlike mole) and therefore, they stand as the typical stuffing for tacos; flattering flavors, textures and more are typical of these stuffing.

Day 3

Mole and Mexican rice

Moles are the “most exquisite” Mexican salsa. With unique, complex and elaborate recipe. A mole is a very thick salsa with many ingredients, including dry chiles, fresh and dry fruits, nuts, seeds, spices and vegetables. Only a few mole recipes include a small amount of Mexican chocolate. Our recipe had 28 ingredients.

What students learn here is fundamental to their education as authentic Mexican cooks.

Delicious Corn Tortillas

Delicious Corn Tortillas

Chalupitas

Chalupitas

Enchiladas verdes

Enchiladas verdes

Tostada

Tostada

Sopes

Sopes

Flautas

Flautas

Enchiladas rojas

Enchiladas rojas

Chilaquiles rojos

Chilaquiles rojos

Deep fried quesadillas

Deep fried quesadillas

More Info…