One-Cooking Class Suggested Menus

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.



You can choose one of the following one-class menus that I suggest:

Menu 1

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

ARROZ ROJO: Rice fried in vegetable oil, cooked with onion, garlic and tomatoes puree. Carrots and peas can be added.

TINGA DE POLLO: Cooked chicken breast shredded and added into a Mexican salsa coked with tomatoes, onion, garlic and chile chipotle, seasoned with thyme, bay leaf and marjoram.

Menu 2

SOPA TARASCA: This is a wonderful soup from the state of Michoacán. It´s prepared cooking a salsa with tomatoes, onion, garlic and then added with cooked black beans, blended until pure, that gives you a very smooth soup. Garnished with: sour cream, Mexican cheese and fried tortilla strips.

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

POLLO CON CHORIZO Y NOPAL: Chicken in a sauce cooked with chorizo (sausage), tomatoes, onion, garlic, cilantro, nopales (cactus pad) and chile chipotle to infuse with an smoky flavor.

Menu 3

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

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 cilantro.

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.

Menu 4

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

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

CERDO IN 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.

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