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.

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

Menu 1

CREMA DE CALABAZA: A delicious light and creamy soup prepared with cilantro and zucchini.

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 fried with tomatoes, onion, garlic and chile chipotle, seasoned with thyme, bay leaf and marjoram. Chicken can be substituted with beef or pork.

Menu 2

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.

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.

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

Menu 3

SOPA DE AVENA: Amazing and heathy tasty Mexican soup, prepared with oats, tomatoes, onion and garlic; garnished with chile chipotle and pecans.

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

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.

Icons made by Freepik from is licensed by CC 3.0 BY
Views: 114
Only Text
Scroll to Top