We will start by learning about the nixtamalization process, and how it becomes into the corn dough. Now we are ready to prepare our whole breakfast: white atole, and two other derived drinks. and tortillas, memelitas, tetelas, as well as a traditional molcajete sauce. Meanwhile, we will be explaining the flavors, techniques and traditions related to the ingredients and dishes. It's time to have breakfast!! We will talk about oaxacan culture and history related to the gastronomy. Now, let's prepare our whole lunch: yellow mole, green mole and the tradicional stone soup. The goal is for you to understand flavors, names, differences and how you can substitute ingredients when you don't have them around. More eating? Of course!! and, like people say in our towns: if you don't eat it, you carry it! so, you can take the food to go.
Aurora & Keri
Aurora and Keri, devoted to share the beauty of oaxacan traditional gastronomy. Aurora, with a bachelor's degree in International Relations, has experience as educator in areas of history and culture. Keri, with a bachelor's degree in Gastronomy, has a current position as Chef in "Zorba el Griego" and "Hacienda los Dorantes", both catering companies, as well as Manager in "Alhóndiga Reforma, mercadito gourmet". He's got experience as facilitator in gastronomy workshops in Argentina and Mexico.
Comida basada en maíz, tomate, chile, cebolla, y manteca de cerdo. Bebidas basadas en maíz y chocolate.
We will have our workshop at the beautiful "Alhóndiga Reforma, mercadito gourmet", which has a privileged location and a beautiful scenario for having breakfast, lunch and a wonderful time learning. Meet us at the first shop: Madame Café et Chocolate (right in front of the entrance).
最多可有6位年满15周岁的参与者参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。
No need of cook skills, but so eager to get into oaxacan gastronomy culture. In case of allergies or food restrictions, please let us know so we can adjust ingredients. Also, If you want to try any specific dish or flavor, tell us ahead, we are always open to that!
Discovering oaxacan roots: CORN!