Chef and Consultant (Barcelona, Spain)

Paloma Ortiz

What's included?

  • 1h 45 min HD videos
  • 19 lessons
  • 9 recipes
  • Recipe Book
  • Course certificate
  • Audio: Spanish
  • CC: English, Spanish, Italian, French, German, Portuguese ussian.

Watch Intro Video

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.

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


Chef and Consultant (Barcelona, Spain)

Paloma Ortiz

Paloma was born in Taxco, Guerrero (México, 1985) with roots in Oaxaca and Veracruz, and was raised in Mexico City. She graduated in Gastronomy at the Culinary Institute of Mexico, in the city of Puebla, where she represented her country in different international contests, such as the IKA culinary Olympics, held in Erfurt, Germany. Paloma is passionate about Mexican cuisine, its origin, evolution and influences. With the intention of strengthening the cultural aspect of her cooking, she graduated with a Diploma in ‘Mexican gastronomy and culinary culture" from the ENAH (National School of Anthropology and History) and specialized in traditional Mexican gastronomy at the Mexican Gastronomy School ESGAMEX. She was executive Chef of the Zapoteca Oaxcan Yuban restaurant, in Mexico City. She was in charge of leading the project opening, and building a network of business providers along with the villagers of the Oaxacan sierra. To enhance her professional education in the management of Food & Beverage, she studied a Masters in Hotel Management and Hospitality, and she is currently Second Chef for gastronomic projects in Spain and in Mexico. Paloma has worked as cook and consultant in both Mexico and Europe, specifically Spain, Andorra and Monaco. She has worked with: -Hotel Pueblo Bonito Pacífica en Los Cabos, México -Vela Hotel Vela at W-Barcelona Marriott -Nikko Hotel, City of Mexico -Café des artistes in Vallarta, México Paloma has also worked on projects with the following chefs: -Nandu Jubany at Sport Hotel Hermitage & Spa, Andorra -Joan Bagur at the Oaxaca Gastronomic Restaurant, Barcelona -David de Coca at Fornells, Menorca, Balearic Islands -Paulina Abascal at Banquetes, Mexico City -José Ramón Castillo at the chocolate house Que Bo! In 2015, she moved to Barcelona to work as head chef of the Oaxaca Gastronomic Restaurant, where she could offer the guests the most traditional Mexican flavors. Today, she gives advice on F&B projects in Mexico and in Spain, specializing in the opening and management of well known Mexican restaurants.


5 star rating

A real discovery

Lola A

With this course, you discover an incredible, varied and very tasty Mexican cuisine

With this course, you discover an incredible, varied and very tasty Mexican cuisine

Read Less
5 star rating

Very interesting!

Izaskun E

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.

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.

Read Less
5 star rating

Beautiful Mexico

Jesús S

Cuisine with a lot of tradition, with intense and deep flavors. Fresh, rich and easy.

Cuisine with a lot of tradition, with intense and deep flavors. Fresh, rich and easy.

Read Less

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