Oaxaca Before the Spanish: A Special Class Devoted to Pre-Hispanic Oaxacan Recipes

Over ons

When the Spanish arrived in Mexico, bringing with them plants, animals, herbs and spices from the Old World and Asia, there was already a thriving culinary tradition in Oaxaca. Chef Oscar Carrizosa has spent years researching traditional Oaxacan recipes, many of which use ingredients found only in this part of Mexico.

During this 2.5 hour cooking class you´ll recreate some of these time-honored recipes that are still in use today.

Leave the ordinary behind and explore Oaxaca’s exciting culinary past! The class begins at 5:00 pm. (Market tour not included.)

Menu

• Fresh salsa
• Hand made corn tortillas from scratch (plain, flavored, and ceremonial)
• Mixiotes de hongos: Mushrooms in a guajillo chile salsa steamed in parchment paper
• Sopa de guías: Squash leaves soup3. Pescado en barro con Mole verde: Fish served with a green mole (hierba santa, parsley, epazote, cilantro)
• Dessert: Seasonal fruit sorbet

Schema

• 5:00 pm: Arrive at our cooking school, introduction and beer or mezcal is served. Cooking class starts.
• 6:15 pm: Time to enjoy your dishes
• 7:30 pm: End of the cooking class