Jason and I have been looking forward to this class for months – ever since we knew we were coming to Mexico. So when Jason woke up sick this morning, like really sick, he was gutted. Literally and figuratively. We swear, it was not the fault of the Mezcal last night! Poor guy. But this is how I ended up flying solo today.
Chef welcomes me into a beautiful outdoor kitchen.
Sorry Jason, and not to brag but I got to have a 100% private cooking class with chef Oswaldo from Taller de Cocina Quiote. He spent a couple of hours with me chatting, laughing, teaching, chopping, roasting and blending. It was awesome.
As he explains our day, he serves me a large glass of fresh passion fruit juice, homemade Oaxacan hot chocolate and some red sugar bread. OMG – this is starting out great!All the ingredients we will be using today.
We made tortillas, memelas, mole with chicken, salsa and chocolate tamales. I walked out of there stuffed and with a huge bag of leftovers. I just love Mexican cuisine and I can’t wait to bring my new found skills back home!
Chocolate tamale filling.Dessert tamales ready to be steamed – these were so good, like brownies!You should always roast your veggies before making salsa.And I guess now I need one of these.It is an upper arm workout though.So worth it!!Our mole ingredients – notice there is no chocolate! Not all moles have chocolate. Just one of the many things I learned today.Looks like pico de gallo. It is not even close…now we have to cook it.Then we must crush it to make it into a uniform paste. I think I might be here for days.Haha. Just kidding. We had the help of modern appliances. Phew!The memela tortilla base – notice how thick it is?Oaxacan cheese – like mozzarella but made with cow milk. It was so delicious.Topped the memela with pork fat, refried beans and cheese. Delectable.
I just need to get my hands on a tortilla press.
This press makes making tortillas a breeze. No more rolling pin for me!My attempt at flipping the tortilla over with my fingers. I learned I may have ‘mom’ fingers, but I DO NOT have chef fingers. Ouch.
It’s the day after and the hangovers are starting to wear off, with the help of Burger King. To all the dads out there who’ve been there with me being to only one awake We are on the road at the crack of 11 to go see the most popular ruins on this peninsula - Chichén...
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