Spicy shrimp soup with dried ancho and morita pepper.
Timbal of bacalao and avocado served with slices of baguette.
“Romeritos” (a Mexican green called seepweed) with mole and shrimp served over a potatoe cake.
Pork loin filled with mushrooms, nuts and bacon, served with a chipotle prune sauce and accompanied by steamed rice and a bundle of roasted vegetables.
Buñuelos topped with ice cream and a warm guava compot.
Agua fresca, wine, beer and prosecco to celebrate!!
Dear students, last year, trying to find a way that I could avoid working the evening of Christmas Eve, as most of us chefs do, and finally spend a Christmas with my son, I decided to work on a typical Christmas menu and sell it as something really special instead of a normal class or cooking as a private chef. So I did a survey to all my Mexican friends that I have in my personal Facebook page (around 1000) and asked them about their favorite dishes for Christmas Eve. And this is the menu that I came up with. Of course, with my personal touch of flavors and presentation.
Last year we did a trial in November with students that have already come again to my class this year and we did it again the 23rd of December with a FULLY booked class! It was so successful that I decided to do it again.
Hope to see you there! And I am honored and proud to teach these dishes to people around the world.