A common misconception about Mexican food is: “Food is too hot”. This is generally not the case, though, there are exceptions. Salsas (sauces). however, do bring the spice and sometimes to alarming degrees. From mild fresh green or red salsas, to punishing habanero purees, there is something for all but the most heat shy. Another common misconception about salsas is: “salsas are to dip”, this idea is far from truth. The translation for salsa is sauce, and like in any other cuisine, Mexican cuisine is based in “sauces” (salsas). Most salsas in Mexico include fresh or dry, mild or hot “chiles” as one of their ingredients, but there are several exceptions. Mexican food is a sauce based cuisine, as indeed most cuisines are. But in most cuisines, you will find that sauce serves as the vehicle in which the meat or vegetables are cooked, or as an addition of moisture and flavor that the dish would be incomplete without. Mexican salsas (there are more than in French cuisine) are seemingly a little more democratic. In any Mexican home you will have at least two or three choices of accompaniment salsa on your table for whatever is your day course but NEVER to dip.


You can choose to take all two classes described below, over two days. Or, you can take just one class. All the recipes used in our classes are inherited from my family for generations thus, really authentic Mexican.


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. These 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 six basic sauces (salsas) and we will include more than fifteen suggestions to use them in your kitchen on a daily basis.


2 ½ to 3 hours class/one morning.


The Word Mole is used to describe the most exquisite and complex sauce of the Mexican gastronomy. Most mole recipes include between 25 and 30 ingredients, which are added gradually and in a certain order while cooking. Many of them previously processed with different techniques. The needed ingredients vary according to the region in which they were originally prepared and may include dried chiles, nuts, fresh and dried fruits, seeds, spices and vegetables, and very few recipes include chocolate, in contrast to the mistaken belief that mole is a chocolate sauce. Our recipe includes around 28 ingredients, but some recipes may need up to 60!

Important note: Lard and chicken broth are required to prepare Mole, there is no substitution. So, if you cannot eat lard or chicken broth, this class will not be suitable for you.

2 ½ to 3 hours class/one morning

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