Learn to make Chicken & Mole Negro Tamales in Banana Leaf and Black Bean & Hoja Santa in Corn Husk with Salsa of Chile Costeño
0 pesos (about $30.00 US) includes the lesson, all the tamales you can eat, a complementary beer or mescal and a lot of laughs.
In the first two classes we made about 20 tamales each – enough so you REALLY know how to do it – and can duplicate them at home. The ingredients are now available in most cities in North America. Our Rooftop Open Kitchen has a panoramic view of the city and the surrounding mountains. The extra-small class size lets you cook “hands on”, and get to know your classmates. Sra. Clara is a fabulous cook who sells her homemade mole negro in markets in Etla and Oaxaca. WHAT ELSE WOULD YOU LIKE TO LEARN TO MAKE??