DurationIn this exciting class, Chef Hendrik (Enrique) will start with a demonstration of how to make a Hungarian side dish called Lecso . It’s a tomato and sweet pepper stew with Hungarian kolbassa, served with crostini.
From there, he will make a delicious chicken filling, salsa roja and sautéed mushrooms. Then you’ll get busy learning to work with masa harina, Mexican corn flour that is 100% gluten free. Using the corn dough you make yourself, you’ll make two gorditas, forming them in your hands and then frying them in oil.
These gorditas will be turned into a traditional Mexican street food called “Sopes” by filling them with the chicken mixture, lettuce, cilantro, queso fresco and salsa roja. You’ll take the remainder of your dough and learn to use a tortilla press to make an empanada, filled with mushrooms and cheese, crimped closed in your hands, deep fried and topped with more salsa roja. Experience appetizers enjoyed in Mexico and Hungary, based on Chef Hendrik/Enrique’s dual heritage.
About Us
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An introduction to regional Mexican cuisine, beyond the dishes commonly marketed in North America. Familiarize yourself with authentic ingredients and techniques that will bring Mexican sunshine to your plate
Cooking is an art and we bring it to light! Discover the pleasure of cooking and the art of living from here and elsewhere. You have the choice! Formulas and sessions for all tastes, always led by a confirmed chef.
Classes will be limited to 6 people for mixed classes. Once you have made the food if you want to pack up your food you can do so with the containers provided and take home
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