Forums > Specific Focus > Mexican Kitchen

julietl

Mar 7, 2005, 6:43 PM

Post #1 of 15 (2122 views)

Shortcut

Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

Hi All -

I am going to be teaching some cooking classes at Belle Cuisine in Polanco. One of the classes is going to be about unusual ingredients found in Mexican supermarkets for recent transplants.

Here is the class description:
----------------------------------------------------------------------------
The Mexican Kitchen (or What is all this stuff??)
The perfect class for a recent transplant to Mexico! Give it as a gift!
Epazote, Achiote, Chayote, Jicama, Pepitas, Nopal, Huitlacoche… You see these on restaurant menus and at the grocery store, but how do you use them in your own cooking? In this class we explore some of Mexico’s most intriguing ingredients and how you can begin to use them everyday.
-----------------------------------------------------------------------------

Are there any ingredients that completely freaked you out or intimidated you when you first came down? I am looking for ideas to include.

Thanks!!
___________________________________________________________
___________________________________________________________

jennifer rose

Mar 7, 2005, 8:23 PM

Post #2 of 15 (2105 views)

Shortcut

Re: [julietm] Mexican Ingredient Cooking Class Ideas

Can't Post |

Nothing really freaks me out, except for the variations played on chicharrones and offal, about which I simply prefer not to think. Escamoles aren't that widely available, so most can avoid their encounter.

Chicharrones de harina -- orange-colored pasta shapes -- are fascinating. How about camotes de chayote? Or huazontles, romeritos and verdolagas? Chilacayote? Dried and powdered shrimp? Uses for banana leaves? Amaranth? Piloncillo? Cajeta?

Carol Schmidt

Mar 8, 2005, 7:42 AM

Post #3 of 15 (2093 views)

Shortcut

Re: [julietm] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

I think a worthwhile inclusion would be a segment on all the kinds and preparations of chiles and when to use which, and maybe a short segment on what all goes into various moles and what the commercially available ready-made moles are. I see all those big plastic tubs of moles, olives, jams, and who knows what in Gigante and have no idea what some of them are--maybe a segment about what is in those bulk tubs in some markets. How about what makes up various kinds of salsas and hot sauces? Definitely have a handout of English-Spanish translations of spices and such. Even a sampling of various Mexican fruits which are not commonly found in the U.S. would be tasty.

Carol Schmidt

esperanza

Mar 8, 2005, 8:01 AM

Post #4 of 15 (2090 views)

Shortcut

Re: [Carol Schmidt] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

Best of luck with your class! I offered this class for a while in Ajijic, but there wasn't much enthusiasm for it. Folks were more interested in how to prepare what they were used to (and where to get canned and frozen things) instead of learning the ins and outs of the fascinating and delicious fresh foods available here in Mexico. I suspect your Mexico City crowd will have more spark.

Wow, Carol, that's a whole cooking school you've suggested, not just one class! What fun.

http://www.mexicocooks.typepad.com

julietl

Mar 8, 2005, 10:51 AM

Post #5 of 15 (2080 views)

Shortcut

Re: [esperanza] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

Those are some great ideas!

Yeah - the mystery tubs at Gigante - that made me laugh, you are right. I went through the same thing when I moved here.

I have had private parties with mole tasting - 6 kinds, and one in November tasting every fruit I could find at the Merced. Those were really fun.

I do hope that people will be interested in this class. But you got me thinking, maybe I could put together a class for "substitutions and replacements". Using readily available ingredients to complete the meals foreigners are used to.

Hmmm - because it did take me about 9 months to know all of the stores where I could buy Thai, Japanese, Pyhllo dough, puffed pastry, etc.... alot of you have answered those questions for me in this forum!

I am also putting together some children's classes (their request), which will be pretty fun. I am going to team up with my friend who is in cooking school, so we have enough supervision for the kids.

Another one is a "Know Your Vaca" class - taught with an Argentinian friend. He is going to explain all the cuts of meat and which is best for which dish. That will probably be a grilling class.

Once I get my whole schedule ready and approved, I will post it, and let you know which classes they go for.

Thanks!
___________________________________________________________
___________________________________________________________

esperanza

Mar 8, 2005, 12:14 PM

Post #6 of 15 (2069 views)

Shortcut

Re: [julietm] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

You can call that class, "Where's the Beef?" Here's a picture for the ad. LOL...

http://www.mexicocooks.typepad.com

Attachments:

beefcuts.jpg (72.7 KB)

julietl

Mar 8, 2005, 12:30 PM

Post #7 of 15 (2067 views)

Shortcut

Re: [esperanza] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

That is perfect!! :)

If you don't mind, I will take that name.

"Know your vaca" could possibly be taken the wrong way and backfire on me! LOL!

j
___________________________________________________________
___________________________________________________________

(This post was edited by julietm on Mar 8, 2005, 12:30 PM)

esperanza

Mar 8, 2005, 12:49 PM

Post #8 of 15 (2059 views)

Shortcut

Re: [julietm] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

Yeah, I was thinking that the vaca wasn't quite what you were aiming for. Be my guest.

http://www.mexicocooks.typepad.com

TigerTonio

Mar 11, 2005, 7:26 AM

Post #9 of 15 (2015 views)

Shortcut

Re: [esperanza] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

Wow! When does this class take place...and how much? Do you have a link? I plan on being in Mexico a couple of times this year and this might just wind up on my agenda.

Best, Tony
Chicago

(This post was edited by TigerTonio on Mar 11, 2005, 7:28 AM)

Caarina12

Mar 11, 2005, 8:31 AM

Post #10 of 15 (2006 views)

Shortcut

Re: [julietm] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

Juliet,

Here are some other ideas:

Use of flowers in Mexican cuisine. flor de colorin, flor de calabaza, jamaica etc.

Cactus class! Uses of the plant culinary, medicinal etc , recipes with nopales, mixiotes, maybe some maguey worm sauce, tequila and/or mezcal tasting, biznaga sweets and recipes with tuna (prickly pear).

Or for the very adventurous, insects! chapulines, jumiles etc. In one of Diana Kennedy's books, My Mexico, I saw a recipe for a sauce made of wasps nests.

julietl

Mar 11, 2005, 10:45 AM

Post #11 of 15 (2003 views)

Shortcut

Re: [Caarina12] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

Oh! I like the idea about the use of flowers. That would be a really fun class! And you are right, they do use them often in a wide variety of dishes / drinks.
Not so sure about the insect class. :0 I have only had chapulines, that's about as far as I personally want to go!

Tony - about the classes. I am going to be offering them privately through my business Spice Catering, here is the link:
http://www.spicemexico.com/

I am putting up the class section this weekend, so right now the list isn't up there, but check back Monday, it should be there.

The store where I will be doing some of these classes is Belle Cuisine in Polanco. Here is their web site: http://www.bellecuisinestore.com/

They have a beautiful presentation kitchen on the 2nd floor for classes, but it isn't quite finished yet. They plan to start having classes in about one month.

If you want to send me your email address, I can put you on our mailing list to alert you when the classes will be. Send a note to juliet@spicemexico.com

Thanks for all your ideas!
___________________________________________________________
___________________________________________________________

Bubba

Mar 19, 2005, 7:54 PM

Post #12 of 15 (1926 views)

Shortcut

Re: [julietm] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

We had a delicious salad at Casa Oaxaca in Oaxaca that is very simple and can be enjoyed by many.
Make a fan of thinly sliced pear, apple,avocado and put in the center of the plate lettuce, red leaf lettuce, boston lettuce, this type of delicate lettuce no romaine drizzle on it a vinaigrette of oil and balsamic vinegar. The oil should be canola or better but sometimes more difficult to find peanut oil in which you have browned pepita seeds. The pepitas give the oil a wonderful perfume and the oil taste like one of these expensive nut oil. I fell in love with the salad but could not figure out the dressing so the chef gave me the recipe. He did not serve the pepitas but I do sprinkle them over the salad. The salad is more rustic this way .
Good luck with your class.

Bubba

Mar 19, 2005, 8:02 PM

Post #13 of 15 (1925 views)

Shortcut

Re: [julietm] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

A class on all the different chilis , how to roast them, how to use them in different dishes and a chart with all their heat index would be useful to someone new.
Brigitte
You should also include the various Mexican beverages: different type of beers and all the micheladas concoction, tequilas, Mescal, and all the wonderful agua as well as tejate,atole, chocolat etc
Another subject could be the different milk products found here: jocoque? different cream and cheeses and their use in Mexican cuisine or as substitute to American/Canadian products.

Rolly

Mar 20, 2005, 11:39 AM

Post #14 of 15 (1899 views)

Shortcut

Re: [julietm] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

I have a really great (and self-serving) idea. :-)

Have your sudents read my Mexican Food Lexicon looking for errors, missing words, etc. They might learn some new words, and I need all the help I can get to de-bug it.

http://rollybrook.com/lexicon.htm

Rolly Pirate

julietl

Mar 21, 2005, 3:38 PM

Post #15 of 15 (1872 views)

Shortcut

Re: [Rolly] Mexican Ingredient Cooking Class Ideas

Can't Post | Private Reply

Ok Rolly -

I am forwarding your excellent document to my partner. She is a mexicana who is in cooking school - she'll give it a look to see if she can help or add anything.
___________________________________________________________
___________________________________________________________