Here, we go beyond tacos to explore some lesser known Mexican staples. You will learn how to create authentic, plant based dishes which celebrate the variety and intense flavours of Mexican cuisine.
DurationHere, we go beyond tacos to explore some lesser known Mexican staples. You will learn how to create authentic, plant based dishes which celebrate the variety and intense flavours of Mexican cuisine.
We begin with a hands on demonstration of making Escabeche (pickled vegetables). You can join in, taste, and takeaway your own jar of this zesty and crunchy side dish.
Next we will show you how to make corn (and wheat) tortillas from their raw ingredients. You will be able to taste and compare them with a roast tomato salsa. You will go on to make your own Mole de Calabaza (moh-lay day cal-a-bath-a). In Mexican cuisine a mole is a sauce, in this case of tomato, onion, ancho chillies, pumpkin seeds, basil and coriander. The Calabaza is a roast pumpkin. We will sample the results on completion, and you will have enough to take home to enjoy later.
Dishes we will make:
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