Professional Cooking School in Merida, Mexico for Mode Special Food

We always feature in magazines like Condé Nast Traveler, Gourmet, and Travel & Leisure, as well as television exposes with celebrities like Oprah Winfrey, Rick Bayless and Martha Stewart.

We ask ourselves, “What are we dealing with? Is this more than our expertise? These are some serious things … can we hold a spatula for that?”

Experience begins

After a light breakfast, we hailed a taxi to Calle 68 No. 517, Colonia Centro and arrives at a non-descript doorstep on the street of a colorful yet similar facade.

We hesitantly knocked on the door that opened the courtyard of the oasis garden inside the magnificent colonial house walls dating from the mid-1800s.

There, we were greeted by our gracious host, David, and our cooking trip started with a smile and a handshake.

Welcome to Los Dos Cooking School

We were escorted home and introduced to 8 other students mingling around the breakfast buffet of homemade cakes and fruit.

David started the session with Yucatan and Yucatecan cooking history that was very knowledgeable and entertaining.

The Yucatan Peninsula lies at the top of the Gulf of Mexico and the Caribbean and thus the mass of the land becomes a magnet for early traders seeking access to Mexico.

The Yucatan cultural tapestry is based on the basis of ancient Mayan tribes and a mix of Spanish, French, Dutch, Portuguese, Lebanese and Caribbean merchants who visited for centuries.

We learned about unique cooking techniques, a variety of spices, spices, adobos, pastes diluted with sour orange juice, nuts sauce, and of course, the famous Habanero chili, one of the hottest in the world.

Knowledge transfer is strengthened by actually kissing and tasting some of these new ingredients as they surround the room with a variety of containers during David’s discussion.

Field Trip Class to Marketplace

The first stop is an example of traditional street food.

We enjoyed the “taco al pastor” which is a slice of meat (usually pork) from a roasted shelf known as “shawarma” (introduced by Lebanese immigrants) onto a corn tortilla sliced ​​with pineapple slices.

Obtain Terms for Class

Chef David leads us on a market tour to find the ingredients of today and what a tour it is!

The central part of Central Mercado is located in the heart of the city, and is filled with everything from fresh food, spices, raw meats, breads, pastries, and even household items, clothing and toys … Costco’s rural form.

One can spend hours exploring and enjoying color, sound, aroma, and passion. But we have a mission …

Tomato for main course and sauce, tamarind (Naranja Agria) for various spices, banana leaves (we’ll explain later), and freshly made corn tortillas (sold by weight) … a few pounds please.

We also need to buy some pound of habanero chili pepper. We learned that Yucatan is one of the largest producers and exporters of Chili Habanero chili and the herb is used in large quantities in Yucatecan dishes.

Something like garlic and italian food … never too much garlic!

Return to the real Hand Cooking Class and Casa

We learned how to make tortillas from a soccer ball with the help of a great instructor. The hardest thing to make it is the technique of getting raw time into a hot skillet without burning your fingers … it is a skill that is quickly learned!

We turned our tortillas into “Panucho” which is a slightly fried fried tortilla that is used for appetizers known as “Panuchos Y Salbutes”. The delicious treatment consisted of our peanut tortillas with lettuce, tomato, grated chicken and traditional pickled onions … the picture is worth a thousand words so check out our web page.

More Hands-On Fun and No Gloves Allowed

This step is a bit messy because we have to prepare a batch of marinated chicken breast for main course that is “Pollo Pibil”. This is where the tomatoes, achiote paste and naranja agria marinade come together with a reddish reddish orange paste dressing.

Spread the banana leaf and add the marinated chicken, on top with the onion, sliced ​​green peppers and tomatoes and wrap the wrapper into a neat package and tie it with a banana leaf.

Place this package into the “Pibil” oven on the stove and bake the chicken for a few hours … yes it is really worth it.

Grand Finale … ¡Buen Provecho!

We created a delicious Yucatecan meal consisting of Crema De Cilantro (Leek and Potato Soup with cilantro), Pit-Smoked Pollo Pibil wrapped in banana leaves, and topped with Flan De Chocolate Con Kahlua (David made this before).

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