Mein Auslandssemester in Mexiko
Mein Auslandssemester in Mexiko
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13/10 - Cooking class at México Lindo Cooking

פֿאַרעפֿנטלעכט: 08.11.2017

Finally, on this Friday, Kathi and I met in Cancun after some initial difficulties and complications. We were picked up from the bus station by Alejandra, the chef and owner of México Lindo Cooking, for our cooking class. When we arrived at México Lindo Cooking, we were speechless: we found ourselves in a lovingly furnished cooking oasis in the middle of the forest.

The kitchen of México Lindo Cooking
The kitchen of México Lindo Cooking


Today's menu for Kathi and me included: quesadillas made with homemade corn tortillas filled with mushroom or potato chorizo, cactus (nopal) salad, carnitas (pork cooked in fat at low heat), bean paste, stuffed chili peppers, and sweet tamales.

Menu: Mexico
Menu: Mexico's best selection


After a delicious coffee for breakfast, we got to work...

We started with dessert, as the tamales take some time in the steamer. Tamales are basically a dough made from cornmeal, wrapped in corn or banana leaves and cooked. Savory tamales are filled with meat and salsa, while the sweet tamales we filled with pineapple and raisins.

Filling corn husks diligently
Filling corn husks diligently

Finished filled tamales in the steamer
Finished filled tamales in the steamer



After chopping all the vegetables, cactus and mushrooms simmer on the stove
After chopping all the vegetables, cactus and mushrooms simmer on the stove

Finally, under the guidance of our proud teacher Marie, we got to showcase our previously unknown skill in shaping tortillas.

Diligent tortilla students and their proud teacher Marie
Diligent tortilla students and their proud teacher Marie

And after we had eaten the first quesadillas directly from the fire pit (the best quesadillas we have ever had), we enjoyed the result of our cooking class together with Alejandra.

As an appetizer: totopos, quesadillas, and vegetables with various salsas.

Tequila with salt and lime, of course
Tequila with salt and lime, of course

Honestly, after totopos and quesadillas, we were already full, but that was just the beginning. We continued with cactus salad and carnitas, which combined make a delicious taco filling, and the stuffed chili peppers.

Like in a wonderland
Like in a wonderland

Cactus salad
Cactus salad

Chiles rellenos
Chiles rellenos

And just when we thought we couldn't eat anymore, as full as we were, we indulged in delicious sweet tamales and traditional coffee for dessert.

Sweet tamales
Sweet tamales

At the end of the day, our conclusion: two full bellies and many delicious recipes as memories.


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