Explore the history and culinary traditions of Mexico’s five most distinctive regions: El Norte, El Bajío, El Centro, El Pacífico Sur, and La Península de Yucatán y Veracruz. Each day of this course will emphasize the ingredients and techniques integral to the preparation of the dishes from these regions.

This innovative hands-on course will help you enhance your knowledge of the flavors and ingredients of Mexican cuisine through lectures, demonstrations, tastings, and hands-on production. During this course, you will:

• Gain a better understanding of the flavor profiles of the different regions of Mexico.
  
• Prepare some of the most important dishes of Mexico; the moles of Puebla, Oaxaca, Guerrero, Veracruz, Tlaxcala, and Morelos; and the celebratory food of the different regions.
  
• Explore flour and corn tortillas—their preparation and how and when they are used in the Mexican kitchen.
  
• Create famous breakfast items, antojitos, soups, entrées, and desserts from all over the country.
  
• Discover the Mexican way of creating and eating salsas.
  
• Learn about Mexican cheeses.