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
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.
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