Oaxaca before the Spanish A special class devoted to preHispanic Oaxacan recipes
When the Spanish arrived in Mexico, bringing with them plants, animals, herbs and spices from the Old World and Asia, there was already a thriving culinary tradition in Oaxaca. Chef Oscar Carrizosa has spent years researching traditional Oaxacan recipes, many of which use ingredients found only in this part of Mexico.
Leave the ordinary behind and explore Oaxaca’s exciting culinary past! The class begins at 5:30 pm. (Market tour not included.)
Options
Oaxaca before the Spanish A special class devoted to preHispanic Oaxacan recipes
What's included in Oaxaca before the Spanish A special class devoted to preHispanic Oaxacan recipes
(Subject to Option Inclusions)During this 2 hour cooking class you´ll recreate some time-honored recipes that are still in use today. There is a set menu on pre-Hispanic cuisine: Mixiote de hongos, Caldo de piedra, Mole verde and Atole de fruta.
Food Menu
STARTER - Mixiote de hongos
Mushrooms in a guajillo chile salsa steamed in parchment paper
STARTER - Caldo de piedra
A shrimp and fish soup cooked with hot river stones
MAIN - Mole verde
Chicken served with a green mole, a mole made with jalapeño, tomatillos, cilantro, parsley, hierba santa, tortilla dough, garnished with vegetables.
DESSERT - Atole de fruta de temporada
A hot drink made with tortilla dough and a seasonal fruit
Inclusions
- Alcoholic Beverages
- Dinner
- Private transportation
- Wheelchair accessible
- Service animals allowed
- Public transportation options are available nearby
- Transportation options are wheelchair accessible
- All areas and surfaces are wheelchair accessible
Meet
Pickup and Dropoff
You will make your own way to the meeting points
Meeting / End Points
- Casa Crespo, Jacobo Dalevuelta 200 almost corner with Reforma street, next to jardín Conzatti
