Cooking / by Liesl Pfeffer

Cooking class, Oaxaca Mexico August 2013 This cooking class was one of my favorite experiences in Mexico. First we bought all of the ingredients in a small local market, and then we took two cars to our chef’s home where we set up in her beautiful kitchen. We learnt to make tortilla soup, zucchini blossoms stuffed with oaxacan cheese, chiles en nogada and coconut flan. The atmosphere in the kitchen was lively and collaborative. We were all involved in helping prepare each dish; we diced fruit and vegetables, stuffed chiles, washed blossoms, peeled the skin off walnuts, and sliced fresh cheese. We all agreed it was one of the best meals we’ve ever played a part in preparing. 

Cooking class, Oaxaca
Mexico
August 2013

This cooking class was one of my favorite experiences in Mexico. First we bought all of the ingredients in a small local market, and then we took two cars to our chef’s home where we set up in her beautiful kitchen. We learnt to make tortilla soup, zucchini blossoms stuffed with oaxacan cheese, chiles en nogada and coconut flan. The atmosphere in the kitchen was lively and collaborative. We were all involved in helping prepare each dish; we diced fruit and vegetables, stuffed chiles, washed blossoms, peeled the skin off walnuts, and sliced fresh cheese. We all agreed it was one of the best meals we’ve ever played a part in preparing.