COOKING STUDIO

Finally our workshops are here.

 

We have amazing recipes to share with you, so let’s start.

michoacan cooking

february 23     - 6:30 pm

JALISCO - THE LAND OF TEQUILA, MARIACHI
AND AMAZING FOOD​

RD

march 8     - 6:30 PM

th

jalisco 2.0

street food

march 22     - 6:30 PM

nd

michoacan coocking

february 23

RD

Mexican Cuisine was declared Intangible Heritage of Humanity by the UNESCO in 2010. A very interesting fact is that this important distinction was awarded based in the traditional cooking from the state of Michoacan, where the Traditional Cooks have been protecting and preserving the ancient ingredients and cooking techniques for centuries. 

 

Mexican cooking owes many of its staple dishes to Michoacan - guacamole and carnitas, just to name a few; from the avocados, to the blue corn, chef Paola will show you what’s in the menu, and will do a demonstration on how the different dishes will be prepared. Then it is all hands on; under the supervision of the chef instructors you will create the assigned dishes with your team.


At the end everyone will enjoy the fruits of their labour with the chefs, and will take home a sample of the food prepared (take out containers provided)


*Chef Paola will touch on what we have called “The Vitamin T Factor,   a Mexican euphemism for street food in which Tacos, Tortas, Tamales, and Tostadas are made with the leftovers from a formal dinner like the one that was just crafted.

 

MENU

Churipo

Beef and pork stew. Warm up with this traditional hearty beef, pork, and vegetables stew, that is usually served with corundas, a triangular small tamal, and cantaloupe atole.


Corundas

Corundas. Triangular shaped small tamales, wrapped in corn husks, stuffed with cotija cheese, and guajillo salsa.


Atole de melon

Melon atole. Corn flour and cantaloupe hot beverage.


Guacamole

Michoacan style guacamole. Any explanation about this very popular dip would be at risk of redundancy, however we will be able to show you a variation in the avocado salsa that we learnt from the Traditional Cooks in our 2017 Dia de Muertos at Harbourfront celebration. Bonus points!

 

Carnitas

Pork Carnitas. Pork shoulder and leg slowly braised in its own fat, orange juice, and Mexican spices, finished in lard for a crisp texture.


Tortillas de nixtamal azul

Blue and white corn nixtamal tortillas. You will learn the nixtamalization of the maize and what’s the big deal about it. Then we will show you how to use the ancient tool metate to turn the maize into masa (dough), and then into fragrant, steamy tortillas.


Uchepos y chongos Zamoranos

Uchepos and Zamorano chongos. A sweet ending to the journey, you will learn how to make uchepos, a sweet tamal made with fresh corn and raw sugar, and Zamorano chongos, made with milk, eggs, and cinnamon. 
​​

16 guest max

COST: $69 + HST per participant 

6:30 pm - 9:30 pm

 

Requirements

• Comfortable and closed toe shoes

• Hair tied back

 

What's included

• Tastings

• Water

• Apron for class

 

JALISCO - THE LAND OF TEQUILA, MARIACHI AND AMAZING FOOD​

MARCH 8

TH

Experience Jalisco through its culinary traditions, and learn how to put together a wonderful dinner party to be paired with your favourite Tequila, and the incomparable sound of the mariachi band.

 

Chefs Paola and Adriana are true Jalisquillas; they have no shame in recognizing how much people from Jalisco enjoy their traditional food in the streets, in public markets, and in cenadurias, small stalls usually ran by women and their female family members. The journey will begin with the core ingredients used in this region, and will take you to a traditional cenaduria, a place where people gather at night to indulge on some antojitos.

 

You will experience how these iconic dishes are made under the supervision of your chef instructor, and at the end, you will get to enjoy the fruits of your hard labour, and even take some samples home.

 

“The Vitamin T Factor” will be discussed all along the way during this fun, interactive atelier.

 

MENU

Enchiladas de queso fresco con cebolla

Cheese enchiladas. Guajillo pepper fried tortillas, stuffed with queso fresco and onion, garnished with radishes, and lettuce.

 

Tacos ahogados

Drowned crispy tacos. Potato Deep fried tacos, drowned in tomato and vinegar sauce, topped with pork carnitas, and cabbage.

 

Pozole

Pozole soup. Hominy and pork stew garnished with shredded lettuce, radishes, oregano, and a splash of lime juice.

 

Totopo Jalisciense

Chicken Tostada. Deep fried tortilla, smeared with refried beans, topped with pulled chicken, sour cream, shredded lettuce, tomato, pickled jalapeño, and tomato vinegar sauce.

 

Salsas

Salsas. We will make the very popular jitomate salsa with vinegar and oregano, as well as the very spicy chile de arbol salsa.

 

Jericallas y cajeta de mango

Jericallas and mango preserve. Baked custard slightly charred on the top, and mango preserve will finish your journey on a sweet note.

 

16 guests max

COST: $69 + HST per participant

6:30 pm - 9:30 pm

 

Requirements

• Comfortable and closed toe shoes

• Hair tied back

 

What's included

• Tastings

• Water

• Apron for class

 

JALISCO 2.0 STREET FOOD

MARCH 22

ND

Experience Jalisco through its culinary traditions, and learn how to put together a wonderful dinner party to be paired with your favourite Tequila, and the incomparable sound of the mariachi band.

 

Chefs Paola and Adriana are true Jalisquillas; they have no shame in recognizing how much people from Jalisco enjoy their traditional food in the streets, in public markets, and in cenadurias, small restaurants, sometimes stalls, or even garages usually ran by women and their female family members. The journey will begin with the core ingredients used in this region’s cuisine, and will take you to a traditional cenaduria, a place where people gather at night to indulge on some antojitos.

 

You will experience how these iconic dishes are made under the supervision of your chef instructor, and at the end, you will get to enjoy the fruits of your hard labour, and even take some samples home.

 

“The Vitamin T Factor” will be discussed all along the way during this fun, interactive atelier.

 

MENU

Consome

Consome. Beef broth from the barbacoa drippings.

 

Barbacoa estilo Jalisco

Jalisco style barbacoa. Slowly braised beef brisket in guajillo and pasilla chile sauce.

 

Quesadillas

Quesadillas. Hand made corn tortillas, folded over Oaxaca cheese, and sauteéd mushrooms.

 

Sopes estilo Jalisco

Jalisco style sopes. Deep fried corn patty, topped with beef picadillo, black beans, shredded cabbage, pickled carrot, green papaya and jicama, queso fresco, sour cream, and salsa verde.

 

Salsa verde

Tomatillo serrano salsa. Fresh and crisp, usually mild. A variation with chile de arbol and charred tomatilllos will be also prepared.

 

Flan casero

House flan. Everyone has the recipe for flan, even though the main ingredients and preparation are always the same. Truth to be told, every flan has a characteristic that is unique to the person who made it. Chef Adriana has a specific pot to make her own version of flan and the final results vary whenever she uses a different one.

 

16 guests max

COST: $69 + HST per participant

6:30 pm - 9:30 pm

 

Requirements

• Comfortable and closed toe shoes

• Hair tied back

 

What's included

• Tastings

• Water

• Apron for class

 

Participants
Who's taking the workshop ?
Email of participants
Participants
Who's taking the workshop ?
Email of participants
Participants
Who's taking the workshop ?
Email of participants

Please select how many particpants are going, their names and emails.​

Please select how many participants are going, their names and emails.​

Please select how many participants are going, their names and emails.​