I cook for a living, so naturally a trip to Mexico wouldn't be complete without at least a few days in Oaxaca. My husband and I took Nora's class hoping to gain greater insight into the preparation of such a storied cuisine and we weren't disappointed. The menu for the day was green mango ceviche, corn-poblano soup, mole rojo with shrimp, and mango mousse. I don't know that I'll make all the recipes again -- the mole had a long ingredient list and each ingredient had to be prepped in some way -- but I learned a number of techniques that will be very helpful to me, in particular how to make a chile-based sauce. Nora deftly handled a range of experience levels in the kitchen, fixed mistakes, and made good use of all of us. Absolutely recommended for anyone looking to learn a lot, both in a culinary and cultural sense, and eat the spoils!
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