MEXICAN CUISINE WORKSHOP AND GASTRONOMIC ROUTE
OBJECTIVE:
Identify and reproduce the most emblematic dishes of Mexican gastronomic culture, framed in the different regions and times of history, applying rigorous techniques in contemporary montages.
TARGET:
People interested in knowing about Mexican cuisine and culinary techniques that identify Mexican gastronomy around the world.
RECIPES:
Prehispanic.
- Nixtamalization
- Handmade Tortillas
- Artisan Chocolate
- Chinicuiles
- Escamoles
South.
- Cochinita Pibil (Pork)
- Fish fillet Veracruzean style
Center.
- Pozole “Jalisco” Style
- Lamb Mixiote with Xoconostle.
South Pacific.
- Black Mole Oaxaca Style
- Pork Ribs with Pipian
Culinary Tradition.
- Variety of Tacos
MODALITY:
100% face to face
DURATION:
1st week 25 hours in 5 sessions.
2nd week travel by 4 different states, see itinerary
CLASS SCHEDULE:
Monday to Friday, 09:00 a.m. to 2:00 p.m.
5 days traveling around 4 different states, Mexican gastronomic rout. (see itinerary)
ITINERARY GASTRONOMIC ROUT
Day 1
- Departure to Puebla
- Mole Artisan Mill
- Artisan Bakery
- Artisan Candy Factory “Santa Clara”
- “Santa Mónica” ex Convent
- Tlaxcala
- Hacienda Tecoac
- Agave plantation walk
- Colored sawdust rugs activity
- Barbecue recipe preparation
Day 2
- Santa Rosa ex Convent
- Cathedral and central park of Puebla
- Canteen “La Pasita”
- Departure to Oaxaca
Day 3
- Artisan Cheese Factory
- Food at Smoke Market
- Historic Center Tour
- Dinner at Pitiona Restaurant
Day 4
- Mezcal Rout
- Demo Class- Prehispanic cuisine with Abigail Mendoza. Recognized by UNESCO as a Traditional Cook.
- Mezcal Palenques (Don Agave, Don Marcos and Don Tacho)
- San Martín Tilcajete (Handmade Alebrijes)
Day 5
- Mexico City
- Breakfast in Saks Restaurant
- Chapultepec Castle
- Xochimilco Trajineras
- Frida Kahlo Museum
- Coyoacán
Day 6
- Markets
- Return to CUN
REQUIREMENTS:
- It is mandatory to wear black pants and collared shirt in each session. (For your safety it is not allowed to wear shorts, dress or skirt)
- Must wear closed non-slip shoes. (Access with bare shoes or slippers is not allowed).
- For women to enter the kitchen, they must wear their hair tied, without makeup, or accessories in their hands and ears. (earrings, rings, watch or long nor polished nails are not allowed)
CHEF INSTRUCTOR:
Chef Mildred Bacelis
Mildred studied the degree in Culinary Arts, an MBA Master degree, a Diploma in Mexican Culture and Gastronomy by the Universidad Anáhuac Cancún and the School of Mexican Gastronomy (ESGAMEX), a course in Mexican emblematic and Regional Cuisine by ESGAMEX, is Currently studying a Masters in Restaurant Management. She has a 9 year teaching experience at a professional level; She is now instructor Chef of Mexican Cuisine at the International School of Culinary Arts at Anáhuac University in Cancún.
She has participated in Cultural and Gastronomic Festivals.
Note:
-No refund is made on the enrollment payment except for cancellation of the program by the university.
-The enrollment payment to a program can be transferred to another program, in case of cancellation.
-Minimum opening group, 15 people.
-Maximum opening group, 25 people.
REGISTRATION PROCESS:
- Fill out the admissions form.
- Pay the enrollment fee and send proof of payment.
Payment Methods:
- Online via SIU platform for which we will provide a username and password.
- At the bank with the bank receipt which is given in the SIU platform.
- At the cashier’s window located in campus. No cash accepted.
In case you require a bill, you could download it at SIU platform with your fiscal data
Discounts:
Ask about enrollment discounts for prompt payment.
More Information at:
University Extension Promotion.
International School of Culinary Arts.
Tel. (998) 881 7750 to 59, extension 290.
WhatsApp: 998 349 5118.