Cookies! They are not just something we eat.
Learn to make Mexican Salsas in a private online class!
5.0 (1 Review)
Approximately 1.5 hours
English or Spanish
Your host Lucia
For as long as she can remember Lucía has always been a keen cook. Her passion for gastronomy led her to earn a bachelors degree in Mexican cuisine, another in international cuisine, and a Master’s degree in history focused on Mexican culinary history. She now teaches gastronomic history at local universities. When she’s not working, she is most often found in the kitchen, cooking the recipes she learned from her mother and grandmother, and from her husband’s family, who hail from the Yucatan. A welcoming host, Lucía loves to share Mexican gastronomic history and tell her guests about her memories growing up in the kitchen and her favorite cooking secrets. Lucía can cook a wide variety of Mexican dishes, from traditional family recipes passed down through generations of home cooks, to modern dishes using fresh, local ingredients. Cook together with Lucía and learn some of her favorite tips and techniques of making fresh salsas. The salsas you will cook together are salsa verde, salsa roja and salsa borracha (also known as drunken salsa), a traditional roasted chili salsa often served with roasted meats and tacos.
Learn to make three salsas from scratch with a food historian (and fry tortilla chips)
Private, one-on-one online instruction with a Mexican native
Scheduled mutually at your convenience (host lives in Mexico City, Mexico (GMT -5))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Mexican culinary traditions!
You will need a molcajete or blender/food processor to make salsa, a griddle and a pot to fry tortillas
What will you cook together
Salsa verde, a fresh, tomatillo based salsa
Salsa roja, a blended roasted tomato salsa
Salsa borracha, a smoky chili pepper salsa
IngredientsSee Full Ingredient List
8-10 corn tortillas
Oil to fry tortilla chips
5 medium tomatillos, peeled and chopped
3 tbsp white or yellow onion, chopped
2 fresh serrano chilies, chopped
2 cloves garlic, peeled
1/4 cup cilantro, chopped
2 ripe tomatoes, roasted
5 fresh serrano chilies, roasted
1/4 yellow or white onion
2 roasted chili peppers like ancho or pasilla, toasted, seeded and deveined
2 mulato chili peppers, toasted, seeded and deveined
2 cups pulque (an Aztec alcoholic beverage) or beer