Flavours of MexicoExplore this vast country from wheat and beef rich Sonora in the north to the corn fields of Oaxaca in the south east and the Mayan influenced cuisine of Yucatán in the south east
Explore this vast country from wheat and beef rich Sonora in the north to the corn fields of Oaxaca in the south east and the Mayan influenced cuisine of Yucatán the south east. Expect to make tamales, pork pibil, pink pickled onions, fresh tortilla, black beans, guacamole, caramel flan and mole – Oaxaca alone has seven different varieties. We will put care and thought into how we present our dishes, so everything will look as good as it tastes!
Perhaps most importantly, as well as learning new skills, you will have had some fun learning in a relaxed and supportive environment. During the course the emphasis is on using personal taste, judgement and technique rather than slavishly following a recipe. This approach means that one recipe may become two or three recipes. However, a booklet containing the course recipes will be given to you at the end of the course.
Everyone has their own set of ingredients sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.
We will stop and eat as we go along so that you taste everything we cook, but you will have some food to take home with you.
The not so small print – please read.
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
It is essential when booking that you advise of any accessibility issues, allergies or dietary requirements. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you but we do need to know in advance.
Book your place on one of the available sessions below
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