Chef, gastronomic researcher and founder of CIGMexico.

Lalo Plascencia

What's included?

  • 2h of HD video
  • 10 recipes
  • 38 lessons
  • Recipe Book
  • Additional Material
  • Course Certificate

Spanish (VO), english.English, Spanish, Italian, French, German, Portuguese.

Watch Intro Video

A revolutionary way to understand Mexican cuisine through chili peppers and their culinary components

Mexican dried chiles have tremendous culinary uses in traditional Mexican cuisine, yet they have been lost or forgotten over time.

This online course demonstrates how to use 100% of the dried chile and its components. Mexican dried chiles are considered the “Sixth Taste” for their flavors, aromas, colors, and textures. To maximize their potential, Lalo Plascencia designed the Oteiza System for cleaning and roasting dried chiles.

Starting with 2 basic preparations: corn broth and adobo madre, we will be able to prepare 8 Mexican recipes adapted by Lalo Plascencia.

By the end of this course you will be able to:

- extract and enhance all the parts of a dried chili pepper to be used for various applications.

- understand the flavors and aromas that chili peppers have beyond just their spiciness.

- make your own adobos to give a signature touch to your Mexican dishes.

Course curriculum

What you'll learn

Currently only 20% of dried chillies are used. Discover how to take advantage of their full potential.

This course aims to pave the way for the next steps in researching, developing, and innovating new applications for Mexican dried chiles.

This course is a technical guide to cleaning, roasting, and adding dried chiles to various dishes of Mexican origin and of the world. How to use each of the chile’s culinary components (veins, seed, pulp, and soaking water) is a lesson in reducing waste and achieving a 100% culinary application.

We will also learn an innovative method for obtaining natural monosodium glutamate – a flavor-enhancer for Mexican dishes – from corn, the staple food of the Mexican and pre-Hispanic population.

Who is it for?

It is aimed at the general public and all those who love authentic Mexican cuisine, with or without prior knowledge of chilli handling techniques.

What you'll need

  • Comal
  • Vegetable knife
  • Medium glass jars with tight lids
  • Disposable gloves
  • Oven
  • Filleting knife
  • Aluminum foil
  • Wax paper
  • Grill

*Instruments or materials recommended in some of the recipes (they are not essential for the course).


Chef, gastronomic researcher and founder of CIGMexico.

Lalo Plascencia

Eduardo "Lalo" Plascencia is the founder of CIGMexico, the largest community dedicated to research and innovation in Mexican cuisine with affiliates in 7 cities in Mexico and more than 100,000 people in its digital community with a potential global reach of 4.2 million. He holds a degree in gastronomy from the Universidad del Claustro de Sor Juana (CDMX, Mexico), with honors for academic excellence. He later graduated from the Ferran Adrià Chair of Culture and Food Sciences at the Camilo José Cela University (Madrid, Spain). He has been a teacher and lecturer at the most relevant institutions in the field of gastronomy, including the Basque Culinary Center (2013, 2015, 2018), GASMA Universidad (2015), and the Universidad de Cádiz in Spain (2021, 2022). While in Mexico, he was a professor at the Colegio Gastronómico Internacional (Guadalajara), the Colegio Culinario del Sureste (Mérida), and the ITAB Centro de Formación Gastronómica (Monterrey), where he became the academic director. He held a position as a postgraduate professor in Research Methodology and Mexican Cuisine at the International Gastronomic College (Guadalajara). He has participated as a qualifying judge in numerous national and international gastronomic competitions, one of the most significant being the Latam 50 Best Awards guides (2013-2016). In 2017 he was named #11 of the top 100 efood influencers in Spain. In 2019 he was named by Excelsior newspaper as "The chef who has revolutionized the way to understand Mexican gastronomy" for his academic work and dissemination of cuisine in the world. In 2020 he received the RESILIENCE 2020 recognition (Food & Travel magazine) for digital content generation during the COVID-19 pandemic. Since 2014, he has been both founder and president of the Center for Gastronomic Innovation CIGMexico, the first space in Mexico dedicated to the R+D+I of Mexican cuisine and its worldwide dissemination on digital platforms. His Universo Cocina Mexicana AMAYA system project (Cádiz), features tasting menus of Mexican dishes with sherry wines under the name #sherryMX. At the same time, he studies, analyzes, organizes, and disseminates the methods and techniques of traditional Mexican cuisine.

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