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Discover why Mexican Salsas (sauces) are a cornerstone of Mexican gastronomy and have fun cooking and tasting 10 different salsas. Learn the history, classification, uses, secrets and how to prepare your local guide’s special selection of Mexican salsas. The class will focus on the different preparations, cooking methods and the various uses of fresh and dry chilies. Enjoy a market tour (morning class) and a full lunch with street food tacos and appetizers with a choice of fillings in an intimate cooking studio.
Salsas to be prepared are: Traditional Guacamole, Salsa Roja de Molcajete (red sauce made in mortar), Salsa Verde Taquera (green taco sauce), Salsa Ranchera (chile, tomato and garlic sauce), Mango and Manzano Chile Salsa, Habanero Chile Salsa, Salsa Diabla (red hot buffalo sauce), Morita Chile with Nuts Salsa, Chipotle Salsa and Salsa Borracha (drunk sauce).
I am Graciela Montaño, a Mexican- born chef with extensive sommelier and pairing studies. I graduated from Colegio Superior de Gastronomia and Escuela de Gastronomía Mexicana, both in Mexico City. I run a TV show every Friday at 12:30 central time on public national channel ONCE TV. I grew up in Mexico City, a bustling metropolis where delicious food is accessible at any hour of the day. I was inspired to become a chef by my family.
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