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.

QUESO PANELA EN SALSA VEDE: This course combines the acidity of the tomatillos, the freshness of the cilantro and the dip flavor of cumin, with a very traditional Mexican cheese, named “queso panela”. One of the best courses with cheese!!!!!

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.

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