Cooking class – Mexican

Although the Mexican cuisine have been influenced by the Moors from North Africa, the Spaniards, the French, and the Germans, nevertheless, the basic food of the Aztec times remains unchanged: corn, beans, and chili. Corn is usually boiled, husked and boiled again to form hominy (pozole), which is used in soup, or ground to make masa from which tortillas and tamales are made. Chilies are the single ingredient that spells Mexican food for foreigners.

There are over 60 kinds of chilies found in Mexico, ranging from mild to extremely hot. The mild, sweet ones comprise the main part of many dishes that are served as appetizers, snacks or entrees. The hot chilies are used in few dishes but generally are added for seasoning. The pickled, mild, or hot ones are usually used for garnish and some sauces.

Embark on a culinary journey to Mexico for the day with chef Samira Hradsky. Samira will graciously open her kitchen for clients to experience a culinary Mexican dream and witness the marriage of tradition and nouvelle cuisine. With an intensive menu, Samira will guide participants through Mexican traditions and history, and then dine on all of her delicacies in her gorgeous dining room. Act fast and sign up for this special and exciting class.