Cooking In a Mexican Kitchen
So far, there haven’t been too many surprises when it comes to food, although I did have an amazing jicama taco, made with spicy, sauteed prawns, crispy leek threads, and two wonderful sauces drizzled over, with a squeeze of fresh lime, all wrapped in paper thin slice of jicama. Wow, what that was a brand new way to spin a taco.
Our day was spent in a cooking class, hosted by the main chef and pastry chef from a local hotel that offers cooking lessons every day. No doubt, we will be using dried chilis!
Our group of ten girls, along with the chefs took a stroll to the fruit and vegetable market, about four blocks from our cooking center, where the street was lined with individual little stores, each selling their specialty…a butcher shop, a pastry vendor, a tortilla store, a spices place. One was going to need to make several stops for each menu item needed.
The fruits and vegetable market was under one big roof, with several open stalls lining both sides of an aisle. It was a good thing there were many of us so each person carried a few items. I can’t imagine shopping for your family, carrying it all, and having to walk back on these cobblestones, uphill, at this 6,000 foot altitude. I’d be too pooped to cook.
We had ten girls wrapped around a kitchen island, all furiously chopping onions, garlic, carrots, and zucchini, and peeling the dried chilies we purchased.
I’m not sure I like my chicken sauces made with chilies and chocolate, but it was a fun afternoon in the kitchen.