Flavours of MexicoExplore this vast country from wheat and beef rich Sonora in the north to the corn fields of Oaxaca in the south east and the Mayan influenced cuisine of Yucatán in the south east
Explore this vast country from wheat and beef rich Sonora in the north to the corn fields of Oaxaca in the south east and the Mayan influenced cuisine of Yucatán the south east. Expect to make tamales, slow cooked pork pibil, pink pickled onions, fresh blue corn tortilla, black beans, guacamole, caramel flan and delicious and complex mole – Oaxaca alone has seven different varieties. We will put care and thought into how we present our dishes, so everything will look as good as it tastes!
Like all our workshops, this course is hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive dishes at home.
The workshop is available as both a full day and a half day. We eat what we make in the morning for lunch but there may still be leftovers to take home, so please bring some storage containers.
Please note, this workshop is not suitable for vegetarians or vegans but it is suitable for coeliacs. Please email us if you need to know more about the allergens in this course.
All refreshments, equipment and aprons are provided. A booklet of the day’s recipes is also provided at the end of the workshop.
Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.
When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you. We have an adjustable workstation for those who may need to sit down or are in a wheelchair.
Please read our T & C’s before booking.