MEXICO: Yucatan Cooking Classes

The cuisine in Merida differs from traditional Mexican cuisine because it is influenced by the local Mayan culture, plus, Caribbean, Mexican, European and Middle Eastern cultures.

One of the staples of Mérida’s cuisine is corn, which was also a staple of the Mayan diet for centuries. 

Corn tortillas accompany nearly every meal.

We started our class by shopping in the local market for fresh local ingredients.

 

 

There was a great selection of fresh produce.

 

 

Some imported nuts. 

Once back in the kitchen we started with desert since it would take the longest. Roasting brown sugar for the caramel flavour.

The rest of the dessert ingredients.

Cover and bake in the oven with a water bath.

Roasting local banana leaves to soften them and provide flavour for our chicken dish.

Marinating our chicken.

The garlic, onions and pepper were roasted over an open flame. No slicing and dicing required. We then added them to the roasted banana leaves to simmer with the chicken.

 

 

 

 

Roasting tomatoes on a hot skillet to soften them and get a smokier flavour. 

Ingredients for a refreshing salad.

We used corn tortillas dough and rolled the dough into small balls.

Then flattened them in the press between plastic so they wouldn't stick to the press. 

Grated Dutch Edam cheese in the middle and pinched shut.

 

Deep fried.

Grinding the roasted tomatoes.

Sauteing vegetables.

Guacamole made from avocados, onions, tomatoes.

We squished (technical term) the sausages flat, rolled them up, skewered them and fried them.

Plating up in the kitchen. 

TAADAAAAA!

Washed down with a margarita.

Or two....

We are mighty proud of ourselves.(With a little assistance from the Chef.)

Many thanks to Roberta for coming down from Washington, DC to join us in our cooking adventure and New Year’s celebrations. 

We didn't make it to midnight, but, we did have fun.