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| - I had a great time participating in the Streets of Mexico cooking class today. In the past I had attended a Macaron making class when Mise En Place first opened, and the length of the class was too short so I did not really get a lot of hands-on experience. Based on our feedback, the class got extended an hour for future students.
There are many classes that sound interesting here as I get the calendar in my email monthly, but the Streets of Mexico class stood out. Perhaps it was the ambitious menu - we actually had so many recipes included in the 3 hour course, but also the way to a man's heart is through his tummy and Eric R. just loves Mexican food.
The class was set up for 12 but only 7 of us were in the kitchen with Chef James and Chef Trey today, and that was probably the perfect amount of people for the day. Upon arrival we were offered strawberry lime margaritas and coronitas. We started off making mango agua fresca (and eventually would have pineapple and watermelon aguas frescas also, and learn about strawberries and cream agua fresca for dessert). We cleaned corns on the cob for elote. Then we made flour tortilla dough for our gorditas. Half the group prepared the carrot-habanero salsa and my half made the green chile-tomatillo salsa. Then we prepared guacamole and the other group made a mango-tomato fresh salsa.
We then cooked up our tortillas for the gorditas while the chefs prepared ground beef. After we tasted our gorditas, we learned how to make Mexican corn salad and the chefs prepared rice and refried beans. We roasted our corn cobs for elote, then spread mayo, sprinkled cotija cheese, and Mexican chili powder before tasting those. Then we prepared corn tortillas and cooked them. Chef James had prepared pulled pork for the class but since I do not eat pork (and let them know in advance), he had tilapia which he crusted in cornmeal so I could make fish tacos. We had those with shredded red cabbage...mmm!
At the end, Chef Trey made churros and a dulce de leche sauce for dessert. Everything was very tasty and working with my fellow classmates was fun. We took turns chopping and preparing different types of ingredients. The class actually ran over because of the many recipes we tried to cover. I stayed 15 minutes extra before I had to bolt, but I am really glad I did. The best part is I got to take leftovers home in a to go box. Presenting Eric R. with tortillas I made got me the biggest smile so that alone was worth it! And, of course, watching him devour a tortilla in front of me, happily munching away.
I also learned some great tips and techniques throughout the class, such as how to slice a watermelon quickly, how to prevent crying when chopping onions, and how to thicken green chile salsa. If I can come back to another class, it may have to be the heat class about cooking with chiles. My 3 hour course (which includes emailed recipes and unlimited photography on your personal camera) cost $100.
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