At home, they prepare traditional, seasonal foods that are typical of the region. Pueblan cuisine is known for flavorful sauces like mole poblano and pipián (highly seasoned sauces served over various meats), seasonal dishes like chiles en nogada (a stuffed poblano pepper covered in a walnut sauce, decorated with pomegranate seeds and only served in the summer months of June-August), and local sandwiches like cemitas and pelonas. Tere loves to learn new cooking techniques and often experiments with vegetarian versions of common Poblano dishes.
A professional tour guide, Alejandra offers a market visit that goes beyond the usual shopping trip. Alejandra will teach you about how the market fits into local Mexican life and the importance of pre-Hispanic ingredients used in the daily life.
During your visit to Mercado Morelos, Alejandra will describe the different items for sale, from fresh produce, to dried chiles and spices, mole mixes, and many other items related to the kitchen. Her family has been shopping here for many years and she will take you to visit her favorite vendors. As you tour you might get to sample a few things to get a taste for the local specialties. After you visit is complete you will travel to Alejandra's home by taxi or local bus to begin your cooking experience.
In Tere and Alejandra's kitchen you will learn to prepare 2-3 dishes in a hands-on cooking lesson. You might learn to make a fresh homemade salsa and a main dish. Additional dishes for your meal will be prepared in advance. When the weather is good your cooking experience might take place outside and your meal will be prepared over a fire. You can expect the cooking lesson to last about 1-2 hours.
Your meal might begin with chalupas, an appetizer of a small tortilla covered with piquant salsa, onion, and meat. Main dishes might include cemitas (a sandwich made on Poblano specialty bread speckled with sesame seeds), pozole (a pre-Hispanic soup with hominy, chicken and chiles), molotes (fried masa dough stuffed with chicken tinga (a typical Pueblan sauce), huitlacoche (corn fungus) and cheese), or chilaquiles (tortilla chips covered with sauce, meat, cheese and other toppings). Finish with a home-made dessert and a cup of coffee or tea.
Please note: this is not a professional cooking class, rather than an experience to visit an authentic, local home to meet a local fmaily and share the culture and cuisine together.