Mexican Cuisine
A gastronomic adventure around the main recipes and techniques of Mexican cuisine, declared as Intangible Heritage of Humanity by Unesco.
Chef and Consultant (Barcelona, Spain)
A half-breed gastronomy nourished by multiple influences
During this online course, we will travel around the basics of culinary Mexican culture.
The Mexican cuisine is a very tasty cuisine, with a great variety of dishes, techniques and ingredients. A cuisine, however, that cannot be even thought of without Corn. Corn is of the essence! The relevance of the tortilla as a dish per se and the variety of dishes that are prepared with corn, or along with corn is hard to believe.
We will start getting acquainted with the technique on how to treat the corn and be able to prepare a dough. We will cook a group of typical dishes of Mexican cuisine, starting with tortillas / totopos or doughs to prepare tamales. We will then prepare some of the typical sauces that go with tortillas or street food, essential for this gastronomy. We will also see how to cook two types of meat, specially the “Cochinita Pibil”, one of the most famous dishes in Mexican cuisine. And, last but not least, a good breakfast based on eggs and corn.
Paloma will explain the typical and essential ingredients of this cuisine, such as the different existing chilies and their use. Finally, we will see how all these dishes can be cooked in the traditional way, or using household appliances or any other equipment widely used in the gastronomy world, so that any professional in the world can cook it.
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Course Syllabus
Course Content
Chapter 2 - The Corn: Basis of Mexican cuisine
Chapter 3 - Tortillas and Totopos
Chapter 4 - Sauces
Capítulo 5 - Chilaquiles
Chapter 6 - Tortilla soup
Chapter 7 - Shrimp aguachile
Chapter 8 - Market quesadillas and huitlacoche
Capítulo 9 - Cochinita pibil with Xnipec sauce
Chapter 10 - An Oaxacan black mole with turkey (guajolote)
Chapter 11 - Oaxacan mole tamal and Rajas tamal with red sauce
Before you go
The basis of Mexican cuisine. Starting on the process of corn (nixtamalization)
What you'll learn
In this online course you will discover the richness of Mexican cuisine. You will start from the very basics of the Mexican gastronomy: corn. You will learn the nixtamalization process that allows the consumption of corn in a digestive and nutritious way as well as to prepare corn dough. We will prepare typical recipes with corn dough (tortillas, totopos, among others). You will discover the sauces, soups, moles, and other of the most characteristic recipes with meat such as Cochinita Pibil and enchiladas.
All this along with all the theoretical basis and the main ingredients that turn this cuisine into something extremely rich and fresh. At the end of the course, you will have travelled all around Mexico, and you will be able to prepare several types of recipes and combine them to obtain different dishes that will take you to the Mexican streets. Who does not want to learn one of the cultural Humanity heritage as the Mexican gastronomy. Just do it by taking this course!
Who is it for?
For professionals and amateurs who desire to venture into Inca gastronomy and to discover techniques and fresh and tasty recipes.
What you’ll need
- Turmix
- Induction pots
- Chopping board
- Frying pan
- Knife
- Aluminium or glass bowl
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Meet your Instructor
Chef and Consultant (Barcelona, Spain)
Born in Taxco, Guerrero, Mexico in 1985, with ancestral ties to Oaxaca and Veracruz, she was raised in Mexico City.
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Wonderful Class
Amazing class with skilled instructor/chef