A half-breed gastronomy nourished by multiple influences
During this online course, we will travel around the basics of culinary Mexican culture.
The Mexican cuisine is a very tasty cuisine, with a great variety of dishes, techniques and ingredients. A cuisine, however, that cannot be even thought of without Corn. Corn is of the essence! The relevance of the tortilla as a dish per se and the variety of dishes that are prepared with corn, or along with corn is hard to believe.
We will start getting acquainted with the technique on how to treat the corn and be able to prepare a dough. We will cook a group of typical dishes of Mexican cuisine, starting with tortillas / totopos or doughs to prepare tamales. We will then prepare some of the typical sauces that go with tortillas or street food, essential for this gastronomy. We will also see how to cook two types of meat, specially the “Cochinita Pibil”, one of the most famous dishes in Mexican cuisine. And, last but not least, a good breakfast based on eggs and corn.
Paloma will explain the typical and essential ingredients of this cuisine, such as the different existing chilies and their use. Finally, we will see how all these dishes can be cooked in the traditional way, or using household appliances or any other equipment widely used in the gastronomy world, so that any professional in the world can cook it.
Course curriculum
Course Content
What you'll learn
The basis of Mexican cuisine. Starting on the process of corn (nixtamalization)
In this online course you will discover the richness of Mexican cuisine. You will start from the very basics of the Mexican gastronomy: corn. You will learn the nixtamalization process that allows the consumption of corn in a digestive and nutritious way as well as to prepare corn dough. We will prepare typical recipes with corn dough (tortillas, totopos, among others). You will discover the sauces, soups, moles, and other of the most characteristic recipes with meat such as Cochinita Pibil and enchiladas.
All this along with all the theoretical basis and the main ingredients that turn this cuisine into something extremely rich and fresh. At the end of the course, you will have travelled all around Mexico, and you will be able to prepare several types of recipes and combine them to obtain different dishes that will take you to the Mexican streets. Who does not want to learn one of the cultural Humanity heritage as the Mexican gastronomy. Just do it by taking this course!
Who is it for?
For professionals and amateurs who desire to venture into Inca gastronomy and to discover techniques and fresh and tasty recipes.
What you’ll need
- Turmix
- Induction pots
- Chopping board
- Frying pan
- Knife
- Aluminium or glass bowl
She was born in Taxco, Guerrero (México, 1985) with roots in Oaxaca and Veracruz, she was raised in the City of Mexico.
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
Ratings and Reviews
Andrew Marshall
Sure it is great to learn new things but sometimes the translation is not the best, many of the Spanish parts like boiling 3-4 mins do not have an English text and the recipe book does not actually contain recipes themselves, weights and volumes and ingredients etc, in order to access this information you would need to re-watch the videos time and time again and even the videos do not give you the exact amounts either, a few of this and a few of that is not concise cooking and therefore any certification given is irrelevant.
I have found it very illustrative because it shows that there are not only tacos in Mexico and its gastronomy is much more extensive and very tasty.