Step into an antique mansion in the heart of San Miguel de Allende and immerse yourself in the rich culinary traditions of Mexico. This hands-on cooking class will guide you through the preparation of authentic Mexican mole and two salsas, each with its unique blend of ingredients and flavours. The class is designed to be inclusive, accommodating vegetarian, vegan, and gluten-free preferences.
Begin your culinary journey by learning about the history and significance of mole and salsas in Mexican cuisine. Under the guidance of an experienced chef from Mexico, you'll prepare these gourmet dishes using fresh, local ingredients. The instructor will explain the role of each ingredient, ensuring you understand the techniques and traditions behind these iconic recipes.
Throughout the class, enjoy the unique experience of sipping on authentic Mexican chocolate water and savouring delicious red & white wine made in Mexico. These drinks complement the rich flavours of the dishes you'll be creating, enhancing your overall experience.
After the cooking session, sit down to a delightful dinner featuring the mole and salsas you've prepared. This is a perfect opportunity to savour the fruits of your labour in a convivial setting, surrounded by the charm of the historic venue.
The class concludes with a relaxed dining experience, allowing you to enjoy your creations and share stories with fellow participants. You'll leave with new culinary skills, a deeper appreciation for Mexican cuisine, and cherished memories of your time in San Miguel de Allende.
Menu
- Authentic Mexican Salsas: We will prepare two authentic Mexican salsas and enjoy them with delicious white and blue corn chips, perfectly paired with Mexican wine.
- Ancestral Mexican Rice: We will prepare traditional Mexican white rice with corn, carrots, courgette, and other local ingredients.
- Mole Served over Enmoladas: The main dish is enmoladas stuffed with potatoes and covered with amazing Mexican mole sauce. This traditional, nutritious dish is bursting with flavour.
