Hands-On The Secrets of Mexico Boot Camp

From the deep and complex flavors of mole in Oaxaca, to the light and fresh fish recipes in Veracruz, we’ll uncover the ancient traditions and modern techniques that make Mexican regional food so distinctly delicious. Join us for an all-day immersive experience learning how to prepare a variety of authentic recipes from all over Mexico, along with street food favorites based on the all-important staple corn-based dough, masa.
 
Menu: 

• Ceviche with Shrimp, Lime, Avocado and Cilantro  
• Mole Negro with Braised Chicken, Yellow Rice and Homemade Corn Tortillas 
• Tamales with Black Beans, Queso and Tomatillo Salsa 
• Huachinango a la Veracruzana (Whole Snapper with Peppers, Tomatoes, Olives and Capers)
• Esquites (Grilled Corn with Lime, Cotija and Mayo)   
• Chiles en Nogada (Roasted Poblano Peppers Stuffed with Spiced Pork and Dried Fruit with Walnut Crema)

Skills covered in class:

• Getting familiar with Mexican ingredients
• Working with fresh herbs and spices
• Balancing flavors
• Selecting fish, shellfish and chicken
• Selecting avocados
• Using nuts and seeds as thickeners
• Braising chicken 
• Working with masa
• Preparing homemade tortillas
• Griddling
• Steaming rice
• Steaming
• Cooking whole fish
• Grilling vegetables
• Roasting peppers

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.