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Marilau Mexican Ancestry Cooking School
Cooking classes with Marilau Ricaud
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I’m happy to design an intensive one-on-one session or series of classes for you, or, if you’d rather be part of a group, we can arrange that, too. I take pride in customizing my classes to suit the needs of all students in my well-equipped kitchen classroom, with a maximum of 10 students per class to insure individualized attention to each.
Learn authentic Mexican recipes
passed down in my family for over 200 years, including soups, rices,
main dishes and special classes in:
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Choose
Your Class: (View full list)
Salsas:
Mexican pepper sauces are a required class. It is a basic class on how to prepare and cook all important peppers, including techniques. You will learn to make six primary base sauces, complete with recipes and suggested uses in your kitchen at home.
Adobos:
Adobo is a salsa made just for marinating meats. It is more complicated to make an adobo than a simple salsa. There are more ingredients involved. You will learn to make four different
adobos.
Pipianes:
A pipian is a thick salsa made primarily out of pumpkin seeds and dry or fresh chiles. There are also many other different ingredients. You will learn to make three different
pipianes. (FAMILY RECIPES)
Mole:
This is the most exquisite and complicated Mexican salsa. A mole is a very thick salsa (gravy-like) made from at least 30 ingredients, such as dry chiles, fresh fruits, dry fruits, nuts, etc., including, of course, chocolate.
(FAMILY RECIPE)
Tamales in corn husks:
Traditional Mexican dish made out of corn dough, filled with
meat and salsa, wrapped in corn husks and steamed. (FAMILY RECIPE)
Tamales
in banana leaves:
Traditional Mexican dish made out of corn dough, filled with
meat, raisins, almonds and mole wraped in banana leaves. (FAMILY RECIPE)
Pozole:
Hominy and dry chiles in a thick soup to which you add fresh
meat and fresh vegetables. A very traditional dish to celebrate
the Independence Day (16 September) in Mexico. (FAMILY RECIPE)
Cochinita
Pibil:
A Wonderful dish that comes from the State of Yucatán
and traditionally has to be made in a hole in the ground. We
do this baked in an oven. This is pork meat mixed with annatto
seeds and spices and then wrapped with banana leaf. (FAMILY RECIPE)
Heirloom Mexican menus: (View full list)
Spend a morning preparing one of my family’s heirloom
menus. Enjoy a cafe de olla or an agua fresca as we work, and
then relish the results. Invite family and friends to share
the feast (small additional charge).
ABC´s of
Salsas & Sauces:
4 Day intensive
workshop, covering everyday & festive salsas, adobos, pipianes
and mole.
For the
Culinary Professional:
An intensive introduction to Mexican cuisine.
Basic Techniques:
Learn how to prepare nopales (cactus pads), how capeado (egg-white
batter) is used, how to prepare dry and fresh chiles for different
dishes, and many other tips.
Create your own class!
Mix and match, make up your own menu. You decide what dishes
and/or techniques you want to learn.
Register now!
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