Sample Menus:
Menu 3
Here are some sample menus we will teach at The Little Mexican Cooking School. Other menus and dishes will be taught and we reserve the right to change or substitute dishes at any time based on the availability of market fresh ingredients.
Starters
Queso Fundido Flameado. (Northern Mexico)
Flambed cheese cooked with a Mexican sausage and tomato.
Served with flour tortillas.
Sopes or Picaditas Veracruzanas (Coastal Mexico)
A little tortilla made with hands and pinched around, spread with different toppings
Tamarind and Chipotle Salsa (Contemporary Mexican cuisine)
A sweet and spicy salsa. You will love it!
Main Dishes
Zucchini Flower Blossom Soup (Central Mexico)
A chicken broth with shredded chicken, corn kernels, zucchini and the blossoms.
Beef (Arrachera) Tacos (Northern Mexico)
Beef arrachera tacos served with soft warm tortillas, cilantro and diced red onion
Charro beans (Northern Mexico)
Cook beans season with bacon onion tomato
Rajas con queso
Roasted and peeled Poblano chiles with cheese and a drizzle of cream
Deserts
Membrillo
Quince fruit paste with cheese
Menu 4
Starters
Jicama Rolls (Contemporary Mexican Cuisine)
Jicama (it’s like a real big water chestnut), cut thinly, and layered with different fillings: mango, avocado, cream cheese....
Tamales (Central, Oaxaca, Northern style)
Meat on a bed of corn (maiz) puree, wrapped in a corn (maiz) husk, in different styles depending de place of origin.
Salsa Roja
Roasted tomatoes with garlic, chile, serrano
Tortilla fiesta!
blue, yellow, white
Main Dishes
Mole de olla (Central Mexico)
A great beef and broth, with vegetables, seasoned with dried chiles and little round balls of Masa tortillas
White Mexican Rice
White rice prepared Mexican style with cilantro
Desert
Creamy sweet rice with vanilla pod and cinnamon
