From my Mexican cooking class

In late January, I spent some time in Puerto Vallarta, Mexico and, aside from the obvious wonderful weather, friendly people and cold beverages; I organized some visits with Mexican friends and local chefs to learn a little about Mexican cuisine. From my Mexican cooking class, I want to share some gems. Are you a fan? I'd love to hear your comments ~ re your own favourite dishes!

I was surprised to learn that many of my friends, in day-to-day cooking, will add ‘heat’ in the form of a picant salsa or ‘sauce’ at the table but that the actual meal was not 'hot' and just fine for me personally.
I have been working on increasing my tolerance to chilis because I am sure that in moderation, these circulatory stimulant herbs are very good for me!! 

I’m not ‘there’ yet, however, but I can tolerate more heat as time goes by. Do you like HEAT? Or, are you, like me.. tentative? Or are you a total "no heat thanks" person?

The most popular chilis, here, according to my local advisors,  are the ancho,  pasillo,  guajillo, and jalapeno. Chipotle as well, sometimes found in the adobo sauce in small cans as we have in USA & Canada. Most often, these chilis are used for adding flavour and heat, as well as colour and then  sometimes ‘fished’ out at the end of the cooking period, before serving.
 
One of the most common ways to use chilis is to create a paste which stores well in the fridge and can be used to add to flavour dishes -- stews, salsas, grilled meats and beans. I had the good luck to spend an afternoon with a delightful chef named Carla from Bravos Restaurant. She and owner  Michael Bouffard spent a couple of hours with me, created a spur of the moment Mexican cooking class, and although I took notes, there was a lot to take in with the issues around language translation and of course, a little tasting too. I speak Spanish and love the language, and the people and their food ~ still.. Let's just say ~ there was a lot going on in that class. It was such fun ~ a forever memory.
                                                      

                                                        Can you recognize these chilis?
                     I promise to clarify the names.. but thought you'd like to guess first!
 

Guajillo Paste:
 
The guajillo is one of the most commonly grown chiles in Mexico.
I was advised that the 'guajillo' and the 'chipotle chile require a longer soaking period than most due to a rather leathery skin. This sort of paste can be made from any chili. I guess it's a bit like how we may  elect to  make a pesto from a wide variety of our greens or veggies as a way to "stretch" the life of the produce and add a deeper flavour too!
 

 
There was a lot of information flying about while I was learning and tasting and madly scribbling directions. I know it will be years before I can decipher all of those scribbles!

I know that this is SPRING supposedly, but confess that the very cool temps have made me include this yummy 'spicy' chocolate concoction. I love to use the discs of Mexican chocolate from our local 'Latin' grocery stores in Toronto's Kensington Market. Very very yummy!

Here's what you can purchase, if you want the authentic (or autentico!) experience!
This is a Mexican molinillo (aka chocolate whisk)

Here's the link from my Amazon partner ~ if you fancy the real thing!
Wooden Whisk Stirrer Molinillo Mexican Chocolate Cocoa Mixer Stirrer Frother

The Capsicum family ~ HERB of the Year 2016 ~ has much to offer. Medicinally, I talk about how I
use Cayenne and relatives too, in this post. My all time favourite Shrub (or Switchel) recipe is here.
There's a lot more. I promise to link and decipher more ideas. Hope you enjoy them!

 

I promise to post more from my absolutely delightful Mexican cooking class, when I have figured out my notes!! tee hee.. Adios.. Salud.. Abrazos.. Carol