Mexican Classics Cooking Class (Online)

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Mexican Classics

Monday through Sunday

10am, 1pm, 4pm, 7pm (Mexico City Time)

Learn to prepare our top selection of Mexican Classics dishes with a seasonal menu.

Price:

$500 MXN

~$25 USD

To book it as private use this link

Class Summary

Learn to prepare our selection of top Mexican classics from scratch with a menu that changes seasonally.

Highlights

  • Hands-on Cooking | Easy recipes with simple ingredients | Step-by-step guide

Class Details

In the first half-hour, we will have a small meet and greet and our Mexican dish in turn overview. In the next hour, we will guide you in preparing the dish step-by-step. Our experience includes practical recipes that you can easily follow at home and cook for your family and friends, and all of our menus are vegan friendly.

Cooking Menu

November (Enchiladas and Chilaquiles)

  • Red Chilaquiles

  • Green Enchiladas

       Vegan and vegetarian options available

December (Mexican Rice and Tinga)

  • Mexican Rice

  • Tinga

       Vegan and vegetarian options available

 

What to bring

November (Enchiladas and Chilaquiles)

  • Ingredients

    • Red Chilaquiles

      • 2 serrano chillies or 1 chillie jalapeño or 4 dry chillies

      • 4 red tomato 

      • 1 garlic clove peeled

      • ½ cup white onion 

      • 1 tablespoon vegetable oil

      • 1 cup vegetable broth or chicken broth or water

      • salt to taste

      • To serve:

        • Totopos (dry fried or baked tortilla pieces)  

        • 3/4 cup chopped onion

        • ½ cup cream 

        • 1/3 cup queso fresco or any shredded cheese

      • Optional:

        • ½ chicken breast (cooked and shredded) 

        • 2 cilantro branches chopped 

    • Green Enchiladas​​

      • 2 serrano chillies or 1 chillie jalapeño or 4 dry chillies

      • 1 pound or ½ kilo green tomatoes 

      • 1 garlic clove 

      • ½ cup white onion 

      • 1 tablespoon vegetable oil

      • 1 cup vegetable broth or chicken broth or water

      • salt to taste

      • Filling: ½ chicken breast (cooked and shredded) or
        soft cheese cut in large thin pieces

      • To serve:​​

        • 6 tortillas

        • ½ cup cream  

        • 1/3 cup queso fresco or any other shredded fresh cheese

        • 3/4 cup chopped onion

        • 2 coriander branches freshly chopped (optional)

  • Utensils​​

    • Red Chilaquiles

      • Flat pan or comal and thongs

      • Blender and strainer

      • Medium pot and spoon

    • Green Enchiladas

      • Flat pan or comal and thongs

      • Blender and strainer

      • Medium pot and spoon

December (Mexican Rice and Tinga)

  • Ingredients

    • Mexican Rice

      • 1 cup white long rice = 180 gr. (ideally measured in a measure cup if not please measure in a large coffee cup)
        Substitutions: Basmati or Jazmin rice
        Not recommended: sushi rice or wild rice

      • 3 red tomatoes = 250 gr.

      • ¼ white onion = 30 gr.

      • 1 garlic clove (peeled) = 5 gr.

      • 2 tablespoons vegetable oil

      • 1 ½ teaspoons salt

      • 2 cups hot water to soak the rice = 500 ml.

      • 2 cups water or vegetable or chicken broth = 500 ml

      • Optional

        • ¼ cup peas = 50 gr.

        • ¼ cup carrots (peeled and small diced) = 50 gr.

        • 1 fresh jalapeño or serrano chile pepper = 30 gr.

        • 1 coriander sprig​

    • Chicken or Carrot Tinga

      • ​1 pound of cooked chicken (shredded) = 500 gr. (ideally breast or thighs) or 6 carrots (peeled, cut in halve and shredded)

      • 3 red tomatoes = 250 gr.

      • ½ white onion = 60 gr (sliced in half moons)

      • 3 garlic cloves = 15 gr. approx.

      • 2 or 3 dry chipotle chillies (soaked in hot water) or 2 or 3 canned dry chipotle chillies or 1 teaspoon paprika + 1 teaspoon chile powder

      • 2 tablespoons vegetable oil

      • Spices

        • 1 teaspoon salt

        • 2 bay leaves

        • ½ teaspoon cumin seeds

        • 1 teaspoon dried oregano

        • 2 whole cloves = ½ teaspoon

        • 4 black whole peppercorns = ½ teaspoon​

      • Optional to serve

        • ​8 tostadas or 8 corn tortillas

        • 1 cup fried beans

        • ½ cup grated fresh white cheese

        • ½ cup of Mexican crema or sour cream

        • 1 sliced avocado

  • Utensils

    • Mexican Rice​

      • 1 measuring cup or any large coffee cup

      • 1 bowl

      • 1 strainer

      • 1 cutting board +1 knife

      • 1 blender

      • 1 low pot with lid

      • 1 spatula

      • 1 fork​

    • Tinga​

      • 1 cutting board + 1 knife

      • 1 blender

      • 1 molcajete or small mortar and pestle

      • 1 medium frying pan with lid

      • 1 spatula or spoon​

Online Mexican Classics Cooking Class

  • Starting times: 10am, 1pm, 4pm, 7pm (Mexico City Time)

  • Duration: 1.5 hours

  • Availability: Monday through Sunday

  • Price: $500 MXN (~$25 USD) per person

FAQs

Ingredients and Utensils


You can review the list of suggested ingredients and utensils at each online cooking class description page. Don't worry if you cannot find everything, let us know what is available for you and we can adjust the class. We suggest you have the ingredients ready to be used (clean, disinfected, measured and prechopped if needed) so we can focus in the Mexican cooking techniques and maximize time for questions and comments.




Vegan, Vegetarian, Special Diets, Allergies and Strong Dislikes


When you book your class, please be sure to mention any special diet, allergy or strong dislike so we can work around them.




Special Celebrations


Please let us know if you are celebrating a special day. We will love to create a virtual #momentosaura for you and/or your beloved ones. This is the perfect gift for the ones you love.




In what languages the class is being held?


Our chef guides speak English and Spanish, delivering the class experience in English, Spanish or English and Spanish, accordingly to the needs of the class group.




What is the cancellation policy?


You can review our new flexible cancellation policy here.




Technical Considerations


Technology help us to embrace new ways of sharing and connecting, in this case we use ZOOM as the platform to provide our online cooking experiences. How to access: Once your online class is confirmed, we will send you a link, a code and a password for you to access. You don't need to have a personal account in zoom but you do need to install ZOOM either on your mobile or laptop. If you would like to cook at the same time with us, it will be ideal if we can see you as well as your working space.




Booking


We designed you a very easy process. All online cooking classes are private for a single household. Please contact us if you would like to book a different day or date for your class or you have any other question or comment. We will be happy to assist you.




Special classes - design your class


If you would like to learn a specific Mexican dish, please let us know so we can create a unique class. Please notice an additional charge may apply.





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