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Choose Your Own Menu

The classes take place during the morning,
starting at 10.30 am and run from 2 to 3 hours.

All classes in this document are hands on.

Classes are designed for adults over 18.

A mínimum of two students apply for any class.

Ask for more information.

NOTE

SCHOOL REMAINS CLOSED ON SUNDAYS

MIX AND MATCH CLASSES

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

  • Soups (Section 1)
  • Rices, Nopales and More… (Section 2)
  • Main Dishes (Section 3)

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

Section 1
Soups

SOPA VERDE: A chicken soup prepared with tomatillos, cilantro, zucchini, potatoes and chile chipotle.

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, Mexican 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 puree until becomes very dry. It is garnished with chile chipotle adobado, and cream.

CREMA DE CALABAZA: A delicious light and creamy soup prepared with cilantro and zucchini. Garnished with Mexican cheese cubed.

SOPA DE AVENA: Soup prepared with oats, tomatoes, onion and garlic, cilantro; garnished with chile chipotle. Extremely DELICIOUS, unique and very healthy.

SOPA DE TORTILLA: Soup prepared with dry chiles, tomatoes, onion and garlic, garnished with tortillas, cheese, cream and avocado.

Section 2
Rice, Nopales & More...

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 and tomatoes puree. Carrots and peas can be added.

ARROZ VERDE: Rice, fried with vegetable oil, cooked with chile poblano, cilantro, onion and garlic puree. Corn can be added.

ARROZ BLANCO A LA MEXICANA: Rice, fried in vegetable oil and then cooked in chicken broth, onion, and garlic.

NOPALES: In addition to corn and chiles; nopales (cactus pads) are part of our staple 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, and lime. Garnish 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, 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 canned chile chipotle adobado.

and MORE… (Extra options)

RAJAS DE 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.

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

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.

CALABACITAS A LA MEXICANA: Prepared with tomato, onion, zucchini, cilantro and chile serrano with a very Mexican touch.

Section 3
Main Dishes

TINGA DE POLLO: 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 EN SALSA DE POBLANO: One of the most tasting main courses, chicken breast topped with a poblanos pepper sauce, cooked with a Mexican fresh cheese and cream.

POLLO CON CHORIZO Y NOPAL: Chicken served in a sauce of chorizo (sausage), tomatoes, onion, garlic, cilantro, nopales (cactus pad) and chile chipotle.

POLLO O CERDO EN PIPIAN ROJO: Pipian is a salsa based in pumpkin seeds. To prepare you are going to use pumpkin seeds, almonds, dry chiles, onion, garlic sesame seeds, almonds, and spices to season; It can be served with chicken or pork meat as you prefer. Delicious!!!

ALBÓNDIGAS EN SALSA VERDE: Beef meat balls seasoned with, black pepper, cumin, cooked in a tomatillo sauce, that is seasoned with chile chipotle adobado and added with potatoes.

CERDO Y NOPALES EN 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.

CERDO EN SALSA MORENA: Pork chunks browned in pork fat and then, add a salsa cooked with: onion, garlic 2 different dry chiles (chile ancho and chile pasilla) and raisings.

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.

PESCADO A LA VERACRUZANA: A very famous dish from Veracruz state, fish file prepared with tomato, onion, garlic and cilantro sauce. Olives and lime juice are added when almost cooked.

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 garnish with mixture of purple onion, oregano, vinegar, salt and chile habanero. This course is not available during April, May, June, July and August.

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