All About Corn: 5-Course Mexican Cooking Class with Portales Market Tour

課程介紹

Corn is, along with beans and chili, an important ingredient of Mexican cuisine. Tacos, tamales, tlacoyos, quesadillas, tostadas, peneques, esquites... All are all prepared with this simple yet versatile ingredient, which is an essential element of Mexican identity. This practical class is designed to understand this cereal and its process of transformation and consumption, through a five course hands-on cooking class.

First, we will meet at the lively Mercado de Portales in southern-central Mexico City, where we will have a small tour and buy unique ingredients to prepare our dishes. 

After our visit, we will go to the kitchen-workshop, where the chef will present the dishes, give a brief explanation of the ingredients, the stages and particular Mexican techniques to prepare them. We will talk about the different varieties, the polychromy of the corn, the utensils that are used to grind it, as well as the cooking method.

Then, we will cook together. The particularity of this practical course is that the cooking will be carried out in a communitarian way, as it is usually done in Mexican family parties and gatherings. Everyone will participate in the preparation of the dishes.

In the end, we will taste together our five course menu consisting of a vegetarian entrée, one with insects, a dish with seafood, a dish with meat and a dessert.

The duration of this course is approximately 4:30 hrs.

菜單

• Tlacoyo (elongated corn patty stuffed with fava beans, served with a grilled cactus salad and green salsa)
• Grilled grasshopper taco, served with native avocado and greens
• Aguachile (Mexican-style ceviche, served on a crispy tortilla)
• Bean stew taco, served with pork and pickled red onions
• Dessert tamale, served with fresh cheese and homemade jam

時間表

• 11:00 am: Meeting at "Mercado de Portales"
• 11:30 pm: Arrival to the kitchen-workshop
• 11:45 pm: Introduction
• 12:00 pm: Cooking session
• 02:45 pm: 5-course meal
• 03:30 pm: End of the experience