Insipired by Mexican street food, served family style for sharing, using locally sourced and traditional ingredients as much as possible. This time we will have the oportunity to prepare from scratch marinades and salsas, which are the basis for mexican food in the quickest and easiest way possible.
All the items on the menu and flavours perfect for summer. We will start by preparing refreshing Tequila based cocktails, then you will learn to make a traditional "Esquite". before moving on to "Ceviche de Pescado" and "Cochinita Pibil" tacos ( pork marinated and cooked in achiote and wrapped in banana leaves for many hours- one of my favourite Yucatecan style dishes).
Guacamole con queso fresco acompanado de chicharron / Guacamole topped with queso fresco accompained by pork crackling for dipping
Esquites estilo DF con queso cotija y chile piquin / Mexico City style corn appetizer, cotija cheese and delicious chilli powder
Ceviche de Pescado estilo Caribe / Caribbean Style Fish Ceviche
Cochinita Pibil taquitos con cebolla morada y salsa Ixnipec / Yucatecan style pork taquitos topped with pickeled onions and Ixnipec salsa - a roasted habanero and lime salsa
Pico de Gallo fresco con chile serrano / Fresh Pico de Gallo with serrano pepper
Totopos horneados / Homemade corn tortilla chips
Attention: We will start by preparing a refreshing cocktail made of Blanco Tequila so everyone breaks the ice properly and gets ready to form 4 groups, followed by an explanation of the recipe booklet.
Ger Nis Center
540 President St #2E
6:30 pm - 9:30 pm EDTAdd to Cal
Serious eater since the age of 5. I started experimenting at home mixing flavours from my grandmother's recipes at early age and was also inspired by Mexico City's street food.
When I moved from Mexico City to the Yucatan peninsula my cooking was influenced by cuisine from Mexico's Caribbean, as well as the street food from DF.
Living outside Mexico for more than 5 years has taught me the hard way how to replicate Mexican flavours when sourcing ingredients was often a challenge. (I also learnt how to fit Poblano mole sauce, dried chillies, achiote, Oaxacan chocolate bars, Pipian, fresh habbanero chillies, and more ingredients in just one suitcase.)
I have traveled extensivelly within Mexico trying the different cuisines, and have recently started to document this in my blog Real Flavours of Mexico.