Cooking Class Descriptions

Cost is $70USD per student, $80USD with Sangría. or $85USD with Marco-ritas

Chilaquiles: They’re not just for breakfast anymore!

Most places’ version is just tortilla chips with some bland salsa and maybe a scrambled egg and queso fresco, but Marco will show you how to make them a complete, satisfying meal. They’re sometimes referred to as “Breakfast Nachos” but don’t believe the hype: they are enjoyable any time of the day!

Class Description

The most important part of chilaquiles: the sauce, of course! Marco will teach you to make a hearty tomatillo-based green salsa that is easy enough to learn but will wow your friends back home. You’ll also make pico de gallo, xcatic salsa, arroz rojo, and poached chicken breasts for topping.

Menu

Pico de Gallo

Salsa Xcatic (raw habanero salsa)

Chilaquiles verdes with poached, shredded chicken breast

Arroz rojo

Frijoles bayos (cooked brown beans)

Eggs (scrambled or over easy)

Agua fresca de chaya y limón

Accompaniments

Totopos, shredded mozzarella, crema, seasonal fresh fruit

What to expect

  • Class is approximately 3 hours
  • Hands on class
  • You will be standing, cooking and working for most of the class
  • Moderate kitchen skills required
  • You will enjoy a generous taste of every dish
  • You will receive recipes of everything you make via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.


Cochinita Pibil in a Pot

Cohinita Pibil is perhaps the most famous dish of the Yucatán Peninsula. Traditionally prepared by wrapping the pork and spices in banana leaves and roasting in a pit, Chef Marco can teach you how to make a delicious version in a pressure cooker.

Class Description

You’ll learn to clean and cut banana leaves, prepare a pork leg in achiote (anatto seed paste)garlic and sour orange seasoning, tent the banana leaves around it and cook until fall-apart tender. While it’s cooking, we’ll prepare handmade tortillas from fresh nixtamal masa (not a mix), and accompaniments.

Menu

Pico de Gallo

Guacamole

Creamy chipotle garlic salsa

Jícama , cucumber, and mango salad (mangoes seasonal)

Arroz rojo

Blended black beans

Cochinita Pibil

Handmade corn tortillas

Agua de jamaica

What to expect

  • Class is approximately 3 hours
  • Hands on class
  • You will be standing, cooking and working for most of the class
  • Moderate kitchen skills required
  • You will enjoy a generous taste of every dish
  • You will receive recipes of everything you make via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.


Cold Today, Hot Tamale!

The art of tamale making is one of the many ways that Mexicans enjoy the benefits of corn. Corn is our culture; you could say we are children of the corn!

Class Description

In addition to teaching you how to make the best pico de gallo and guacamole of your lives, Chef Marco will teach you how to prepare toothsome tamales using fresh nixtamal masa in the style of the state of Chiapas. The masa for Tamales Chiapanecos is prepared with oil instead of lard, making them easily adaptable to vegetarians. From cutting fresh banana leaves to assembling the tamales, you’ll have fun getting caught with your hands in the masa (the Mexican idiom for getting caught red handed)!

Menu

Pico de Gallo

Guacamole

Tamales Chiapanecos, filled with chicken breast meat in mild adobo rojo or with pork in mild salsa verde

Accompaniments

Totopos (fresh tortilla chips)

Salsa de molcajete (medium spicy)

Whole home cooked black beans

Seasonal Fruit Agua Fresca (“cool water”)

What to Expect

  • Class is approximately 3 ½ to 4 hours
  • Hands on class
  • You will be standing, cooking and working for most of the class
  • Moderate kitchen skills required
  • You will enjoy a generous taste of every dish
  • You will receive recipes of everything you make via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.


Pozole Party: A Real Mexican Fiesta!

Mexicans love to celebrate, and any occasion will do. With variations of the colors of the Mexican flag, Pozole is the ultimate party food. A hearty soup piled high with toppings of your choice, Pozole is Mexico’s version of Phở!

Class Description

From the Nauhatl pozilli, pozole means hominy, corn kernels that have been treated with an alkali solution, often lime and water. This process, called nixtamalization, causes the hull to loosen, and the corn to swell and soften. It also unlocks vitamins, adds calcium, and produces fluffy, chewy kernels with a nutty flavor. These kernels are the basis for the hearty traditional Mexican soup you will watch Chef Marco prepare.

Menu

Pozole verde, prepared with chicken, pork, or a combination of both

Accompaniments

Shredded Iceberg lettuce, diced onion, sliced radishes, lime wedges, oregano, chile piquín, sour cream , sliced avocados, tostadas

Xbentún – a digestive Yucatecan anise and honey liqueur

What to Expect

  • Demo class only
  • Class is approximately 3 hours
  • You will enjoy a generous bowl of pozole with all the fixings at the end of class
  • You will receive the recipe via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.


Taquiza de Mis Amores

A taquiza is a taco party. There isn’t anything more Mexican than tacos!

Class Description

Tacos are breakfast and late night food in Mexico. You’ll be hard pressed to find a good taco after 11 a.m. or before 8 p.m. in the Colonia. In this class, Chef Marco will teach you to prepare three delicious taco fillings so you can make your own great tacos at any time of day!

Menu

Al Pastor-style Pork

Chicken Tinga

Rajas Poblanas

Accompaniments

Corn tortillas, guacamole, pico de gallo, salsa verde, salsa roja, agua de jamaica

What to Expect

  • Hands on class
  • Moderate kitchen skills required
  • Class is approximately 3 hours
  • You will enjoy a generous sampling of tacos with all the fixings at the end of class
  • You will receive the recipes via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.


¡Qué Huevos!

That’s what they say when you do things with gusto and you had eggs for breakfast.

Class Description

Chef Marco will teach you to prepare the salsas that accompany three classic egg dishes. While the basic presentation is the same, sunny side up style eggs served on lightly fried corn tortillas, each has its own salsa and accompaniments that set it apart.

Menu

Huevos Motuleños – Popular dish originating in the town of Motul, Yucatan.  Similar to Huevos Rancheros, but served with refried black beans, habanero salsa, ham, and fried plantains.

Huevos Divorciados – A playful name derived from the “separation” of the eggs by green and red salsas.

Huevos Rancheros – Sunny side up eggs served with mild tomato salsa and refried beans on corn tortillas

Accompaniments

Mexican home fries, fresh orange juice, seasonal fresh fruit

What to Expect

  • Hands on class
  • Moderate kitchen skills required
  • Class is approximately 3 hours
  • You will enjoy a generous sampling of all dishes at the end of class
  • You will receive the recipes via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.


Corn Culture: Three Ways to Enjoy It

Here in Mexico, corn is king. The culture of corn: live it, dream it, eat it!

Class Description

In this class, you’ll learn how to make three different corn antojitos, or snacks. Huaraches, named for their sandal shape, are made with a combination of corn masa and beans. Sopes are little corn boats made of straight corn masa, that can be topped with a variety of fillings. And true Mexican quesadillas have little in common with the American version: they don’t even have to have cheese and are never made with a flour tortilla!

Menu

Huaraches topped with onions and queso fresco

Sopes topped with refried black beans and chicken

Quesadillas filled with sauteed mushrooms and nopales

Accompaniments

Pico de gallo, Green médium salsa, avocado slices, sliced Romaine lettuce, Mexican sour cream, agua fresca de la temporada

What to Expect

  • Hands on class
  • Moderate kitchen skills required
  • Class is approximately 3 hours
  • You will enjoy a generous sampling of all antojitos with all the fixings at the end of class
  • You will receive the recipes via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.


Salsa, Cumbia y Rock

A taco without salsa is like a cake without a cherry on top. Like Batman without Robin!

Class Description

In this class, Chef Marco will teach you how to make 6 different types of salsas using 5 different techniques. A salsa doesn’t have to be spicy to be good. But there is a saying in Mexico: If it doesn’t have chile in it, don’t expect it to have any taste!

Menu

Fried salsa: Fried jalapeño salsa

Raw salsas: Pico de gallo, Xcatic

Boiled salsa: Salsa de adobo rojo (made with dried chiles)

Molcajete salsa: Green salsa with charred jalapeños, onions and tomatillos

Blended salsa: Creamy chipotle and garlic

Accompaniments

Totopos, baguette, guacamole, Tropical Light cerveza with lime and Tajín seasoning

What to Expect

  • Hands on class
  • Moderate kitchen skills required
  • Class is approximately 3 hours
  • You will enjoy sampling of the salsas and accompaniments throughout the class
  • You will receive recipes via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.


Unlocking the Mysteries of Dried Chiles

The rows of bags of dried chiles at the supermarket are fascinating, but also mysterious to most of us. They look wonderful, but what do you actually do with them? Marco will review the different dried chiles (and their fresh counterparts) with you so you can pick your chiles with confidence!

Menu

Pick two of the four entrees according to your taste buds:

  • Mild salsa de adobo rojo, for dressing chicken or turkey
  • Puerco with nopales (pork and cactus paddles), can be made with mushrooms for a vegetarian version
  • Tinga de res (spicy shredded beef with sausage and potatoes)
  • Pescado a la diabla (fish fillet with spicy salsa)

Arroz rojo or verde (tomato vs. cilantro-based)

Frijoles negros molidos

Ensalada verde

Accompaniments

Pico de gallo, guacamole, totopos, corn and flour tortillas, seasonal fresh fruit

What to Expect

  • Hands on and demo class
  • Moderate kitchen skills required
  • Class is approximately 3 hours
  • You will enjoy guacamole and pico de gallo to nibble on during the class
  • You will receive recipes via email after the class

NOTE: Our recipes use common cooking and baking ingredients that may or may not be specified in the menu titles, including nuts, spices, animal products, fruits and vegetables, etc. If you have a food allergy, please let us know in advance of the class as adjustments to recipes cannot be made during time of class.