Mexican Regional Series Part II
The Mexican Regional Series resumes on Thursday, January 20, 2011 with the food of the Isthmus of Tehauntepec featuring the cuisines of two of Mexico’s great culinary centres, Veracruz and Oaxaca. The Colonial Tablelands will follow on Thursday, February 10 and The Northern Frontier on Thursday, March 3.
Classes at our Victoria Drive location, start at 7:00pm and wrap up at about10:00. Attendance is limited to 10–12 persons, depending on the complexity of the menu. Cost is $95.00 per class or $265.00 for the series.
Congenial company, abundant and interesting food to learn about and enjoy, wine and beverage pairings and recipes to take home make for an evening out that combines the best of a cooking class with a spectacular restaurant meal.
The Isthmus of Tehuantepec:
Class I: Thursday, January 20, 2011
It is only 125 miles from the Caribbean to the north to the Pacific to the south, but what an abundance of delicious food can be had in this narrow strip of land!
In hot, wet and lush Veracruz and Tabasco, seafood rules, even at breakfast, and the Caribbean culture and cuisine is amongst the most vibrant and interesting in Mexico.
Inland and south to the Pacific Coast the land is dry, austere and ruggedly beautiful, and there is no better place to eat in Mexico than Oaxaca. Here, the seemingly unconstrained combination of ingredients is in fact a subtle art that allows its practitioners to transform the most humble of ingredients into exquisite and transcendent moles.
The Colonial Tablelands
Class II: Thursday, February 10, 2011
Mexico’s high fertile plain with its grand colonial cities is steeped in Spanish tradition, but it is also the birthplace of the Mexican revolution. Much of the food, like puchera (a rich beef stew) is rustic and hearty, but clearly of Spanish origin. Beef, mutton, poultry and game and fruit from the regions orchards are popular as are confections such as cajeta (goat’s milk caramel) bunuelos (fritters) and chongos (curds in syrop). The region’s pre-Columbian past is expressed by the popularity of indigenous delicacies like cactus, which is harvested as a vegetable and a fruit and is made into mildly-alcoholic pulque, which is an important culinary ingredient as well as a beverage.
The Northern Frontier
Class III: Thursday, March 3, 2011
This vast northern region of Mexico has informed – or misinformed – the rest of the world’s notions of Mexican food and Mexican Culture. This is the parched rugged land of American westerns: cattle and cowboy culture, beef, beans and burritos. As a consequence – and this is quite ironic – we have come to think of El Norte as somehow not really Mexican. But it is as uniquely Mexican as any other region, with a surprisingly interesting diversity of culture and cuisine; sure, beef, beans and burritos are ubiquitous – and spectacularly good – but you will also find Mennonite cheese, spit-roasted goat, roasted lobster tacos and pears poached in tequila.