|Indigenous Cooking Class |
The Chef Alfonso López de Anda, brings to you a quit unique culinary experience that will awaken all your senses through the magic of the mexican cuisine.
Mexican Cuisine, both traditional and contemporary, have their origins in ancient prehispanic food, that is why it is very important to know the cultural heritage of traditions and legends that influence and inspires our dishes.
|CULTURAL APPROACH OF INGREDIENTS FOR AN SPECIFIC DISH|
The experience starts by introducing the ingredients talking about: awakening the senses, myths, rituals, symbolisms, environment, agricultural practices, social expressions, health and digestion issues, nutritional values, indigenous customs, how to identify choose and by properly, and so forth.
Explaining all processes, step by step. Times, terms and ways of cooking; how and why?
DEMONSTRATION AND INTERACTION
Showing and training how to use the knife to cut all the ingredients involved in the dish and depending on the nature of the ingredients such a shapes and colors we can save some of the remaining parts to use them for the final decor and presentation (recycle art and environmental awareness).
|WORKING AS A TEAM|
Creating an atmosphere where every body gets to do something important, that contributes and adds meaning to the final result and aesthetics.
FINAL: SHARING AND ENJOYING
As a part of our loving indigenous ritual of cooking, every body gets to enjoy and share what we have created in class.
1. Mexican Culinary History, Indigenous practice from Ancient to Modern.
2. Primal Cooking using the 5 Senses.
3. Practicing indigenous values in cooking.
4. Hands on cooking in an indigenous kitchen using indigenous tools, herbs, chillies, foods, etc.
Includes: all ingredients and one meal.
Cost: $70 USD / pax - $1000 MXN / pax (Reservations with min. 72hrs in advance)
From Mon - Wed > 11:00 to 15:00
From Thu - Sat > 9:00 to 12:00
A little about Chef Alfonso López de Anda
As part of my formation, I left Mexico for Europe to study the culinary arts at “Il Instituto Lorenzo de Medici” in Florence Italy. Once I graduated, I worked in famous restaurants such as “Aqua al Due” in Florence, Italy and the Mexican restaurant, “Cafe Pacifico”, where Prince Willem Alexander of Holland used to eat.
While I enjoyed my life in Europe, the Iron Chef culture that I was living seemed to be lacking a few ingredients: humility and ritual. I went to Oaxaca Mexico to reunite with my Zapotec roots and family in Oaxaca to recover and recreate Indigenous cooking.
As a result, I created “Salsabor” (local Restaurant) to rescue, embrace and promote Prehispanic food but in a modern way.
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