Authentic Mexican Cooking Classes

If you long to discover the secret of cooking authentic Mexican food, local chef Josefina Gonzales Luigi opens the door to one of the most magical and misunderstood cuisines in the world.

Join Josefina in her kitchen where she shares her journey of discovery, by recreating regional Yucatecan delights and closely held family recipes from Cordova where she grew up as the protege of her grandfather, a renowned chef and hotelier in this beautiful mountain city.

Cozumel Cookery Offers:

Field trip to the local market

Chef demonstration--ask all the questions you like. Josie is completely bilingual!

Keepsake recipe

Traditional Mexican meal

Flexible class schedule

Each Class will feature a Basics Section (See Below) plus a choice of one main entree. Unless noted, all ingredients are covered in the cost of the classes.

In each class you will learn to make The Basics: Guacamole, frijoles, taquitas dorado (RIGHT), quesdillas con flora de calabaza y queso, ensalada de nopales and a delicious desert that might be anything from homemade Mexican ice cream to Dulce de Camonte.

In addition each class will one of any of the delicious entrees featured below.

Chiles Rellenos - Poblano chiles roasted and filled with cheese, dipped in homemade batter and fried to a golden brown. Served smothered in a delicate tomato and cream sauce.

Conchinita Pibil - Pork roast cooked in a Mayan achiote sauce, wrapped in banana leaves and slowly steamed to tender perfection.

Chiles en Nogada - Poblano chile stuffed with pork and fruit, topped with a cheesy white sauce. (Due to cost of ingredients this dish adds $5/person to the class fee)

Pollo Pibil - Chicken prepared in pibil sauce, and wrapped in tender banana leaves.

Sopa de Lima - Combination of regional vegetables, aromatic herbs, and moist chicken, combined with the tang of fresh lime, and served with homemade tortilla chips.

Tik'nxic - Red Snapper seasoned with achiote, sour orange juice and other spices, then grilled outdoors over a wood-charcoal fire.

Puerco en Salsa Huajillo con Sesame - Pieces of tender pork smothered in a zesty sauce made from Huajillo chile and roasted sesame seeds.

Tamal de Cazuela -- Tamales cooked in an earthenware pot, filled with chicken, chiles poblanos or mole.

Birria -- Clear soup with lamb garnished with cilantro, onion, tomato and chips

Mole Poblano -- Chicken topped with a rich, traditional sauce of mild chili, cholate, peanuts and spices. Every great cook has their own mole and once you've tasted a guarded, home made recipe like Josephina' you'll never be satisfied with the canned stuff served in many restaurants again!

Pollo Adobado -- Chicken with a traditional sauce made of ground chiles, herbs and vinegar.

Pescado Envuelto -- Fish steamed with a special sauce inside a parchment envelope.

Potpourri Norteno -- Grilled beef, flour tortillas, beef with chile and tradionally prepared beans.

Tamales -- Your choice of beef, chicken or pork wrapped in a corn (masa) dough, wrapped in banana leaves and steamed. Here again, every cook's is different and, as always, the secret is in the sauce!

Pescado a la Veracruz -- Fish cooked in tomato-based sauce with vegtables, a favorite Yucatecan specialty.

Pozole -- A soup with shredded pork, hominy and tomatoes served with a fresh vegetable garnish that generally includes sliced radishes, diced onions, cilantro and more.

Poc Chuc -- Delicious trilled pork with a Mayan red sauce, also a Yucatecan specialty.

Queso Relleno -- Another Yucatecan specialty which developed because of the availability of Gouda cheese straight from Holland. This delicious dish is made from a small gouda cheese stuffed with a spiced ground pork. (Due to cost of ingredients this dish adds $5/person to the class fee)

These are a sampling of the dishes Josephina can teach you. If you have something else you wish to learn -- and taste! -- Just Inquire.