01 May 2024
Excellent introduction to the foods and culture of Mexico! Chef Enrique met us at a local food market and thus began our tour of food, history, and culture. He explained how to buy fresh fish, how to select the best fruits and ingredients, and then drove us to his home to involve the class in the meal preparation. We started with a shrimp soup, made multiple different moles or salsas, and participated — hands on — in the chopping, grinding, and tasting of all. Some highlights: the smoothest Marguerite’s we have experienced, the freshest and most piquant salsas, and a wonderful grilled red snapper. We were sorry we had had a large breakfast before the class; go hungry. An added bonus was a “lecture” on tequila vs. mezcal and corn vs. flour tortillas. Very informative.