MEXICO: Sous Chef's in San Miguel

One of our challenges being on the road full-time is that we never know how well our rental kitchens will be equipped. 

Another challenge is that we do not have the basic cooking ingredients in our non-existent pantry.

So when we do cook supper, it is generally a very basic meal. 

When I found an opportunity to take a Mexican cooking class I was pretty excited. 

 

It was perfect, since all the ingredients and spices were already there for us. 

 

 

We got to start with chopping and mixing. 

And then cooking, frying and roasting.

 

 

 

And sniffing.

 

 

OOPS! 

FLAMES! 

Actually, that was supposed to happen. The tortilla is charred and then crumbled up to give a smokey flavour and to add aesthetics to the plate. 

 

 Then we got to take a quick break.

 

What's a special Mexican lunch without a Mezcalita!??!

(Mezcalita is a margarita made with mezcal for a smokier flavour.)

 

 

Back to the kitchen to finish our cooking and plating up. 

Our fruit and ginger has marinated in a sugar and vinegar reduction.

 

 

 

In the centre, a fig stuffed with charcoal goat cheese.

 Note the crumbled charcoal tortilla on the edge of the plate. 

Not only pretty, but also very tasty with the ginger and the sweet and sour marinade. 

 

Back to the kitchen to plate up the tlacoyos.

 

 

 

And finally, the pink mole. 

To give it the pink colour we roasted beats and then put them in the blender.

Mixed with a concoction of roasted spices.

The pink mole is then spread on a plate with cooked mushrooms on top.

 

 

Cover with a fire roasted totilla.

Sprinkle with some of the charred tortilla.

 

 

And wash it all down with a straight shot of mezcal. 

 

 

 

Even without the mezcal we had such a fun morning and felt like we were Rock Star (Sous) Chefs. 

These are the recipes he gave us. But to be honest, I don't think they are exactly what we did. 

I think he left out some key secrets. 

Some chefs are like that.....