me encanta la comida mexicana
The CASA DE COLORES SCHOOL OF TRADITIONAL MEXICAN COOKING offers a unique culinary adventure in Cabo San Lucas with hands-on cooking classes designed to help you discover authentic Mexican ingredients and methods you can take home with you, along with some truly wonderful memories.
Donna Somerlott has lived, traveled and cooked in Mexico for over 35 years, and shows no signs of stopping! Join her in her spacious, bright, very Mexican kitchen. Share the fruits of her tasty travels and increase your knowledge of Mexican home-style cooking and culture in a fun, relaxed atmosphere.
If you are heading to Cabo San Lucas I could not recommend more highly!!
One of the recipes we learned (all ingredients can be bought from Tio Pablo)
Tyacoyos Con Salsa Verde
1 cup tortilla masa mixed with enough water to make a slightly dry dough
1 tbsp butter
1 tsp sea salt
1 cup cooked fava beans (any cooked mashed beans will do)
Oil for pan
2 c Salsa de Tomato Verde
1/2 c finely chopped white onion
1/2 cup grated cheese
Mix masa dough with butter kneading to make a smooth dough. Divide into 12 equal balls. Press flat into tortilla oval shape (with a press or rolling pin)
Spread a teaspoon of the beans into the centre, leaving the edges clean and then fold in half pressing the edges closed.
Have ready a hot lightly greased skillet or griddle. Fry until golden on both sides
2 serrano chiles
1 lb tomatillos
1/4 white onion
1/2 c coriander
sea salt to taste
Place tomatillos and serranos in a saucepan with water to cover. Bring to boil and simmer for about 10 minutes Refrigerate for as long as possible to merge flavours (overnight preferable)
Onion and coriander can be chopped and added at the end for more texture