Students will learn the techniques to prepare “tacos”, “tacos stuffings”, “salsas” and “antojitos de comal”, learning the fundamentals on how to make tortillas, Mexican sauces (salsas) and the basic ingredients to prepare vegetables and meat stuffings for tacos.
Traditional recipes are covered and participants get knowledge about the techniques of the authentic Mexican cuisine.
The Basic salsas in Mexico
What the students learn here is fundamental to their education as an authentic Mexican cook.
As in many other countries, Mexican cuisine is based on sauces (salsas). There is a large variety of them and may change their name depending on the different ingredients or in what you´ll use it for. Salsas in Mexico are the basis of traditional meals; they are not dips or “pico de gallo” salsa type. Sauces (salsas) are used to top poultry, fish and meat, including vegetables; that´s why I strongly recommend you to take this class prior to other courses. This is a fundamental class in which you will learn the basic techniques to work with fresh and dry chiles. We are going to prepare several basic Mexican sauces (salsas) and we will include more than fifteen suggestions to use them in your kitchen on a daily basis
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.
Corn and the Mexican “antojitos de comal”
Long before the Spaniards arrived to Mexico, Mexicans used corn, this is a tradition that continues to be as strong as ever, and forms part of many dishes. You will learn to prepare the most popular “antojitos de comal”, made with cooked or fried tortilla and may be thicker or have different shapes from the traditional round tortilla. These different corn dough tortilla shapes are topped with a wide variety of preparations, and also changes the way they are named, depending on the region they are from.
What students learn here is fundamental to their education as authentic Mexican cooks.