Learn to make Pork Ribs and Shrimp Volcan in a private online class!

5.0 (1 Review)

Approximately 2 hours

English or Spanish

Your host Manuel

Manuel is a professionally trained chef who loves to create innovative, modern fusions of classic Mexican dishes. After completing culinary school in his hometown of Guadalajara, he traveled abroad and lived in Canada, Spain, and Norway where he worked in a series of professional kitchens. After being away for 6 years, Manu returned to Mexico where he could indulge in his love of the food from home. Now happily settled in Puerto Vallarta, Manu is a private chef, and works in the tourism industry. Manuel shares with Traveling Spoon, "I love to cook and to share my experiences and knowledge of food!"

Highlights

Learn to make traditional Mexican Pork Ribs in Chile Pasilla and Shrimp Volcan
Private, one-on-one online instruction with a Mexican native
Scheduled mutually at your convenience (host lives in Puerto Vallarta, Mexico (CDT))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
You can cook the ribs ahead of class (Manuel can send you instructions) or use a pressure cooker to quickly cook your ribs during the class
Travel from your own home and learn Mexican culinary traditions!

What will you cook together

Pork ribs in chile pasilla, juicy pork ribs in a pasilla chile sauce
Shrimp volcan, a savory fried shrimp dish

Ingredients

See Full Ingredient List

1 lb boneless pork ribs or choice of beef, chicken, shrimp or tofu
2 tomatoes
3 cloves garlic
1 yellow onion
½ red onion
6-7 chile pasilla or chile ancho
4-5 cloves
8-10 black pepper corns
5 little onions or shallots
4 bay leaves
¼ cup vinegar
1 habanero pepper (optional)
Vegetarian or chicken broth (optional)
Corn tortillas (or flour but preferably corn)
1/2 lb (250 g) shrimp, raw, peeled and deveined (or grilled steak, grilled tofu, pork loin or mushrooms)
2 cups (200 g) gouda, monterey jack, asadero (shredded) cheese or stringy cheese like oaxaca
2 cups (200 g) red cabbage. shredded
1/2 cup (100 g) canned or cooked beans like black, pinto, bayo or Peruvian
1 onion, sliced or chopped
1 tomato
2 garlic cloves
1 avocado
2 banana peppers
Handful of fresh cilantro, chopped
Soy sauce to taste
Fresh lime juice to taste

Gallery

Online Class Reviews

5.0 (1 Review)

TFReyes 15 October 2020

"The lesson on preparing ceviche and typical enchiladas. How to properly use various chilies. The personality of Manu. All fantastic!"