Dive into Mexico’s rich and vibrant food culture through handcrafted and
passed-through-generations recipes, cooking traditions and techniques
covering everything from salsa and mole to ceviche through our
three-part online class on June 4.
In every Mexican kitchen salsas are a true staple and an everyday pleasure. You'll go through the basics of how they're made and get hands-on recipes for raw, cooked, caramelised, barbecues, chunky, and oily salsas.
Mexican Moles are complex and rich sauces where a variety of ingredients such as dried and fresh chiles, fruits, vegetables, nuts, seeds, herbs and spices, converge resulting in a deep flavorous homogenous element with a high nutritional value. In this lesson you'll learn how to make three different moles.
Ceviche is a seafood dish where diced cubes of raw fish marinate in a lemon or lime juice mixture, and the reaction of the citrus juices cures the fish protein and causes it to become opaque and firm while absorbing flavor. You'll master making pulpo, shrimp, and salmon types of ceviche.
Coded by Dayana Simeonova