Contemporary Mexican Cuisine
Traditional Mexican recipes made with Lorea’s innovative touch. Native ingredients come together and are presented in a creative way.
Chef/owner of Lorea restaurant (Mexico City), 50 Best Discovery
Get to know modern techniques adapted to traditional Mexican dishes by Oswaldo Oliva
In this course you will see different preparations of traditional Mexican dishes adapted to the vision of Oswaldo Oliva for his restaurant, Lorea.
The chef shares recipes and his style for applying a variety of simple techniques from both Mexican and European avant-garde food to his ingredients. You will gain the full benefit of his experience from haute cuisine restaurants in Spain.
The essence of Mexico is present in each recipe, but the concepts use elements of haute cuisine to go beyond basic.
By the end of the course you will be able to:
- understand and use innovative cooking techniques
- use Mexican ingredients in gourmet preparations to achieve high-level restaurant dishes
- create your own menu, taking inspiration from traditional regional recipes and giving them a contemporary spin.
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Course Syllabus
Course Content
Chapter 2 - False toast of tendons with pickled beans.
Chapter 3 - Black Aguachile with cured fish
Chapter 4 - Chileatole and roasted curcubits
Chapter 5 - Stems dressed with pistachio emulsion
Chapter 6 - Barbecue short rib with romeritos and smoked jus
Chapter 7 - Pumpkin Flower in a Single Bite
Before you go
Apply new techniques that elevate traditional Mexican cuisine
What you'll learn
In this online course you will learn how to craft and execute a complete menu based on experience.
For the first course you will have a tostado free of gluten and corn and consisting of a tendon crisp. It is served with a bean marinade and guacamole.
We will continue with a bit of an Asian inspiration: an aguachile negro with citrus-cured fish and kombu seaweed. We’ll also have a vegetarian miso and epazote chileatole served with quelites.
You will find interesting creations and adaptations such as yeast butter, pistachio emulsion, and smoked-chilado jus.
The main course is unique. It consists of a short rib braised for several hours then shredded and finished with a crispy crust. It’s served with edible succulents and garnished with aioli.
Closing out the 6-course tasting menu is an ice cream enclosed inside a squash blossom that’s lightly fried in vodka tempura.
Who is it for?
This course is aimed at both culinary professionals and those lovers of Mexican cuisine who want to continue learning how to apply new techniques to Mexican ingredients in order to achieve contemporary dishes marked by intrigue and flavor.
What you’ll need
- Fine strainer
- Pressure cooker
- Thermomix or Vitamix
- Non-stick frying pan
- Thermometer
- Hotel pan
- Ice cream maker
- Sleeve
- Juicer
- Microplane
- Balloon whisk
- Smoker
- Vacuum packer and bags
- Turmix
*Equipment recommended for some of the recipes (though not essential for the course).
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Meet your Instructor
Chef/owner of Lorea restaurant (Mexico City), 50 Best Discovery
Oswaldo Oliva is the owner of Lorea, a modern restaurant that offers diners an experience through tasting menus that change daily.
About Scoolinary
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- Certificate. Demonstrate your course completion with a Scoolinary Certificate
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
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The techniques used
I liked the dished prepared, they were very interesting and their way of cooking was something new for me