Learn the real recipes of the taquerias in Mexico city.
… and sip on a Tommy’s Margarita to enjoy with lunch
What will we make?
Classic guacamole - to enjoy with fresh tortilla chips
Two traditional table salsas
Tacos
● Pork al pastor - a staple in the taquerias of mexico city, always served with grilled pineapple
● Rajas con crema - simmering cheesy creamed corn with flamed poblano chiles
● Chicken tinga with homemade Mexican chorizo
Handmade corn tortillas using the press and comal (learn about these in class)
What to expect?
A mix of hands on cooking and some demonstrations
Arrive and enjoy a refreshing agua fresca, meet your classmates, receive your recipes and go over the menu, then jump into creating a delicious meal.
We will use a range of traditional processes and ingredients to prepare the dishes.
Learn to flame, roast and soak a range of chiles to bring out beautiful flavours.
Use clay mortar and pestles (molcajete) to prepare earthy marinades and salsas.
In the middle of the session we stop and have a break to enjoy a mezcal tasting and snacks we prepared.
Finish the session by having a family style meal together with all the food we have made and our fresh Margarita.
Take home Clay Cantina recipes
this class is approximately 4 hours of hands on cooking and demonstrations and 1 hour for enjoying the food made in class