New web page

www.cancookincancun.com

I Change my blog

Hello to every one.
Sorry but I change my blog to http://www.cancookincancun.com/blog/
is included in my web page www. cancookincancun.com please , go and visit it!
I hope to here from you!
Claudia García Ramos

Chiken Panuchos

Cochinita Pibil

Nopales and Molcahete

Pictures send by Joy and Don Simpson

(thanks they are so nice!!!)

The comment of a nice visit in my clases at Puerto Morelos

Our Master Chef for the day was Claudia Garcia Ramos de Celis and she was not what I was expecting. In my mind I had envisioned a nice old Mexican "abuela" from the puebla, hired to cook a variety of traditional meals while Cat gave commentary and provided translation. I could not have been more wrong. Chef Claudia is a young, well-spoken, energetic mother of three who is passionate about passing on the authentic Mexican cuisine to foreigners and countrymen alike. Originally from Mexico City, Claudia first developed her love of cooking while standing at the side of her grandmother preparing the daily meals for the family. Her grandmother taught her the importance of using fresh ingredients, employing traditional cooking methods and tools and putting care and love into every dish. Educated at both the Universidad Motolina and the Universidad Cedim Monterrey in Nuevo Leon, she later refined and expanded her culinary repertoire at the world renowned Culinary Institute of America in New York.

We began our day with an explanation of the various ingredients common to all authentic Mexican cuisine. The class was introduced to various chilies, both fresh and their dried counterparts and told in what dishes each might be used. A discussion of important citrus fruits followed including an introduction to Yucatecan Limes! Next, we covered the various spices and dried herbs, many of which were cultivated by the parents of Lucy, one of the two girls prepping the food for the day and assisting Claudia. We discussed the various pastes unique to Mexican cooking all the while receiving a history of food in Mexico including the introduction and assimilation of ingredients from far off lands which contribute to today's "Nuevo Mexicano" cuisine. There was a lot of information to absorb and the participants had many questions as we continued through the day.

wrote by Michele Kinnon

¨Life´s a Beach¨ , blog.

A very nice pupil wrote abuout my clases un puerto Morelos

Our Master Chef for the day was Claudia Garcia Ramos de Celis and she was not what I was expecting. In my mind I had envisioned a nice old Mexican "abuela" from the puebla, hired to cook a variety of traditional meals while Cat gave commentary and provided translation. I could not have been more wrong. Chef Claudia is a young, well-spoken, energetic mother of three who is passionate about passing on the authentic Mexican cuisine to foreigners and countrymen alike. Originally from Mexico City, Claudia first developed her love of cooking while standing at the side of her grandmother preparing the daily meals for the family. Her grandmother taught her the importance of using fresh ingredients, employing traditional cooking methods and tools and putting care and love into every dish. Educated at both the Universidad Motolina and the Universidad Cedim Monterrey in Nuevo Leon, she later refined and expanded her culinary repertoire at the world renowned Culinary Institute of America in New York.

Learning about chilies

We began our day with an explanation of the various ingredients common to all authentic Mexican cuisine. The class was introduced to various chilies, both fresh and their dried counterparts and told in what dishes each might be used. A discussion of important citrus fruits followed including an introduction to Yucatecan Limes! Next, we covered the various spices and dried herbs, many of which were cultivated by the parents of Lucy, one of the two girls prepping the food for the day and assisting Claudia. We discussed the various pastes unique to Mexican cooking all the while receiving a history of food in Mexico including the introduction and assimilation of ingredients from far off lands which contribute to today's "Nuevo Mexicano" cuisine. There was a lot of information to absorb and the participants had many questions as we continued through the day.

Contermporary Mexican cooking lessons in Cancun

This is a year of new beginnings, new possibilities and new adventures! Join me as I create a life I love, doing the things that can best express my creativity, whether it be writing, cooking, savoring food, and as I blog my way through my Cooking School come along with me... I invite you all to share your thoughts and comments!

I sarted a new course of contemporary cuisine in my cooking school at Cancun, In wich I´m going to include some of Mexican and Japanese contemporary dishes, in the firt calsses, I will separate each country and then fuse them in an equal importance at the end.

Today I had my 2nd Cooking Class . The first one was Japanese. This time was contemporary Méxican; we had Cilantro cream soup, with cream cheese and walnuts!

Mushroom and Oaxaca string chesse strudell, with Bean & Guajillo pepper sauce. (Shown on the picture).

Chicharron ceviche tacos and for dessert Ice cream Mango Mousse

About Mexican Food

Mexican is one of the most diverse Kitchens in the World. Every region in the country has its own history and uniqueness.

Mexico with its entire culinary heritage (Azteca, Maya, Olmeca, Zapoteco etc...) its colors and all the diversities of the Spaniards, French and Lebanese influences made a unique culinary result.

The French gastronome Jean Anthelme Brillat-Savarin once proposed: "Tell me what you eat, and I'll tell you who you are"

The Consulado General de México writes that "the richness of our cuisine flows from our concern for the sensory experience of eating, for we know that the taste, smell, and look of food can enrich an inspire the spirit." Indeed, "cuisine is culture", and an understanding of Mexican cuisine, identity and history go hand in hand.

Given this varied culinary history it is not surprising that contemporary Mexican cuisine is tasty and diverse. Many of the traditional ingredients, such as beans, chocolate, corn, squash, tomatoes, chocolate, avocado, vanilla, spices, and of course, chili peppers, are still popular throughout Mexico. Yet dishes do vary from region to region.