Begin your cooking class with Chef Luis with a tuna ceviche combined with cucumbers, radishes, tortilla ashes and spicy habaneros. Continue by blending spices with a vegetarian dish called salbut involving pickled onions and black refried beans. Craft a dish with pork chop in poc Chuc style, grilled and marinated in Mexican oregano and Seville orange juice with roasted tomatoes, onions and black beans puréed together. Finish your meal with a delightful dessert akin to French toast called Caballeros Pobres with English cream and seasonal fruit.
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Tuna Ceviche
With tuna, cucumber, radishes and Habanero chili
Vegetarian Salbut (Fried Tortilla Yucatán Style)
With pickled onions, corn and black refried beans
Pork Poc Chuc Marinated in Mexican Oregano and Seville Orange Juice
With roasted tomatoes purée (Chiltomate), grilled onions and black beans purée
Caballeros Pobres With English Cream (Yucatán Style Brioche French Toast)
With flour, milk, seasonal fruits and sugar
Verified Chef
