Chef Luis' classes

Mexican Seafood Night

• Camarones zarandeados: grilled prawns, staple from the pacific coast, this recipe is a must try item at any pacific coast Mexican city
• Tacos de pulpo al ajillo: octopus tacos, Pan Seared octopus with huajillo pepper & garlic, served with Guacamole and Spicy slaw
• Jalapeño sauce
• Green Rice: Cilantro & Jalapeño rice packed with flavour and amazing complement of a dish
• Pastel 3 leches: Mexican cake made of 3 different milk!

 

Tacos Masterclass

• Creamy Avocado Dip, served with tortilla chips.
• Authentic Tacos, including:
  • Cochinita pibil: Yucatán most famous pork in annato seed and sour orange
  • Xnipec: Mayan's onion and Habanero Salsa
  • Tinga de Pollo: chicken in tomato and chipotle adobo sauce
  • Salsa Tatemada: charred tomato and jalapeno sauce
  • Tortillas from scratch
• Pan de Elote: Mexican flourless corn bread

 

Mexican Fiesta

• Pork Pozole: traditional Mexican stew that dates back to the Aztecs. Hearty broth made with homini and roasted dry chillies, pork meat, serves traditionally with shaved lettuce, radishes, lime and diced onions
• Baja Fish Tacos: Traditional from the Ensenada region, one of the most famous Mexican tacos, originally deep fried in pork fat and served with a composite mayo and a crispy slaw, this tacos are a must. Served with freshly made tortillas.
• Leche Cocida: Traditional Mexican Milk Custard Dessert, this is Chef Luis' grandma recipe! A very old recipe, close to creme anglaise that is made traditionally with raw milk, sugar and vanilla. Perfect ending for our class!