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Our classes are offered based on the menus we present. Some of these menus  are adjusted with seasonal products. In group classes, the first person to register chooses the menu of the day.  


We also offer to prepare menus of other Mexican dishes by special request. For  special menus we require that you contact us at  least one week of  anticipation.

All menus (except topical food) can be prepared in a vegetarian version if requested and include a fresh water, a snack and regional fruits and sweets for dessert.


A. Stuffed Chiles:


Stuffed chiles are a classic dish of Mexican food. The best known are those made with poblano peppers, these can be filled with various types of preparations of minced or shredded meat, cheese or vegetables. It is very common for these to be coated with eggs and fried before being served with tomato sauce, although they are also served plain. However, many other stuffed chile dishes are made in Mexico, including other types of chiles such as the jalapeño (or cuaresmeño) or the dried form of the poblano chile known as the ancho chile. In this class you will prepare a classic recipe for poblano peppers, another for stuffed jalapeño peppers and one for ancho peppers in sauce.

· Jalapeño pepper stuffed with tuna

Ancho Chile stuffed with cheese in cilantro sauce 

Chili Poblanos  vegetable/meat/chicken stuffing in tomato sauce


Served with Mexican rice or tortilla


B. Tamales


The tamales were possibly an older preparation than the tortillas since in the archaeological record the comales are relatively late with respect to the maize. Mexican cuisine has many styles of tamales with strong regional influences from the ingredients available throughout the year. Tamales can be prepared with a base of nixtamalized corn dough, the same or similar to that used in tortillas, or with nixtamalized corn flour. To give the tamales a fluffy consistency, lard is used, but they can also be made with vegetable lard, butter, or oil. They can also be made without fat, in this case the consistency is denser. In the class, typical Chiapas tamales will be prepared, including a banana leaf tamale and chipilín con queso, a very popular Mexican quelite.


Corn husk ball tamales with pork

Tamales in banana leaf with mole and chicken

Chipilín tamales with cheese (vegetarian)

sweet tamales

The vegetarian version:

· Mole tamales with plantains

· Tamales with beans and “hierba santa”

Chipilín tamales with cheese (vegetarian)

sweet tamales


C. Typical food of  San Cristóbal de las Casas


Like many other places in Mexico, San Cristóbal de las Casas has a mestizo cuisine with ingredients and preparations based on indigenous cuisine, but with a strong influence and preference for Spanish ingredients. Spanish-style dishes like roast pork, bread soup, and sausages were recreated locally and remain staples. In the class, roast pork and chalupas will be prepared that are different from those of other regions of the country because they include cooked carrots and beets. This menu does not have a vegetarian version.

· Chalupas pigtails (toasted)

· Pork roast (in ancho chili sauce)

Mexican rice


D. Green Mole and Red Mole


Although moles can be everyday in Mexican food, they are particularly important in celebrations. In many important parties, birthdays and weddings or on the day of the dead, they are the main dish. The origin of moles is shrouded in legend, although ancient Mexicans are known to have prepared sauces called mulli, and the complex modern version with many ingredients may have an Arabic influence. The ingredients of the moles can be very varied and can be spicy and some are sweet. Their colors range from black, with chocolate as an ingredient, to green or red, based on green tomatoes or tomatoes, but they can also be yellow. made with chilhuacle chili from Oaxaca. Other important moles are made from pumpkin seeds known as pipian. Almost all moles are served with meat, but some can be prepared with vegetables and are also typically used as sauces in enchiladas. In the class, a red mole with chicken and a green mole with pork will be prepared.


· Mole verde (pork in green tomato sauce)

Red mole (chicken in mole sauce) 

· Rice “a la jardinera”

The vegetarian version:

Green mole with vegetables

· Red mole (with plantain pancakes with beans) 

· Rice “a la jardinera”


E. Handmade tortillas


Corn tortillas are the staple of Mexican cuisine. Although they are simple in  its daily preparation, many regions have developed different ways to  prepare them. All the ways of preparing tortillas, tostadas and tamales have in common the  nixtamalization, that is, the process of cooking corn in water with lime. The result of  this process is known as nixtamal and once ground it becomes the dough that is used to  prepare tortillas and other foods. The nixtamalization

allows to separate the husk from the  corn and improves the elasticity of the dough, making the tortillas softer, it also increases 

the availability of niacin (vitamin B3) and the assimilation of protein and calcium in  foods. In the class you will see how the nixtamal and the dough are prepared, tortillas will be made  and based on these quesadillas, tacos and chilaquiles will be made.

There are several options for the Handmade Tortillas class:


Tortillas, tacos and quesadillas

All kinds of tortillas include:

· Handmade omelette

· The tortilla and the tortilla mace is also the base for: sopes, huaraches, chilaquiles and all tacos.

Cooked green sauce and roasted red sauce


· Depending on the season: Nopales, rajas, pumpkin flowers, mushrooms, huitlacoche, etc.

· Meat stews: Beef (shredded with chiles), Pork (al pastor) or chicken (with slices and cream,

golden tacos, etc.)







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