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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.
"Josephina, Thank you so much for your hospitality. The food was wonderful and your kindness made it very special. Take care. " Laurie, Chris & Mary from Florida |
Immerse yourself in Mexican family tradition with a truly hands-on experience and learn the artistry behind the Cocina Mexicana.
"Josefina, thank you so very much! Enjoyed myself thoroughly. Your patience and kindness are greatly appreciated. the food was excellent. I will recommend this experience to others as a must do on Cozumel. Thank you for a memorable experience." Patricia Dunlop, Oklahoma City, OK |
Josephina's class begin at the local marketplace where participants are taught how to select and pronounce the ingredients.
Students never fail to have a great time practicing their new Spanish vocabulary with the local vendors.
Back in the kitchen the fun continues as Josephina guides her students through the varied steps in preparing the ingredients - everything from roasting and peeling chilis to using a molcajete to make a special Poc Chuc garnish.
After your introduction to the nuances of Mexican cooking and the satisfying experience of seeing exactly how to prepare your very own specialty dish, it's time to take your place at the family dining table where you can savor the essence and flavor of traditional Mexican cuisine.
Hello!! We are from Montana and can't get any Mexican food anywhere!! Tim is a trained chef and LOVED every minute of this. PS I thought Tim made the best margaritas before.....Now I know better! |
Cocina con Alma Offers:
 Field
trip to the local market |
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Chef demonstration--ask all the questions you like. Josie is completely bilingual! You can also make this class as hand's on as you wish. |
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Keepsake
recipe |
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Traditional
Mexican meal |
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Flexible
class schedule |
"Awesome experience! As a chef and food lover, this was fun and knowledgable. I felt like I really felt how to be Mexican!!" Charlie Gandey, Alberta Canada |
Each Class will feature a Basics Section (See Below) plus your choice of a single additional entree for the group. Unless noted, all ingredients are covered in the cost of the classes.
The Basics: Guacamole, frijoles, quesdillas, ensalada de nopales, classic red and green sauces, tortilla making from masa, aqua de jaimaica and horchata plus an appetizer or two that would likely include the Mayan classic zikil pac made from ground pumpkin seeds, roasted tomato, onions and fresh cilantro. |
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The Entrees
In addition to the basics, choose any one of the delicious entrees featured below for your group to learn.
Conchinita Pibil - Pork roast cooked in a Mayan achiote sauce, wrapped in banana leaves and slowly steamed to tender perfection. |
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"The best Mexican meal I've ever had. Great experience!!! We will never forget how warm and wonderful you were to all of us. Thank you!" Sue Koppmann, Rapid City, SD |
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Pescado Envuelto -- Fish steamed with a special sauce inside a parchment envelope. |
Chiles en Nogada - Poblano chile stuffed with pork and fruit, topped with a cheesy white sauce and pomegranite seeds. (Due to cost of ingredients this dish adds $5/person to the class fee) |
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"Josefina, what a special treat this experience was for all of us. We will take your recipes back to New Jersey, Idaho, Mississippi and California. Muchas Gracias, Amiga." Marsha Stencel |
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Tikin xic - Red Snapper seasoned with achiote, sour orange juice and other spices, then grilled outdoors over a wood-charcoal fire or in a well-tempered oven. |
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. |
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"Thank you - this was absolutely wonderful! Everything tasted fantastic. So great to be able to try authentic dishes" Chef Kate Matthews |
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Pollo Pibil - Chicken prepared in pibil sauce, and wrapped in tender banana leaves. |
Tamal de Cazuela -- Tamales cooked in an earthenware pot, filled with chicken, chiles poblanos or mole. |
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Birria -- Clear soup with lamb garnished with cilantro, onion, tomato and chips |
"What a wonderful experience! Everything was truly delicious!! Barbara Morris Orlando Florida |
Pescado a la Veracruz -- Fish cooked in tomato-based sauce with vegtables, a favorite Yucatecan specialty. |
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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. |
Puerco en Salsa Guajillo con Sesame - Pieces of tender pork smothered in a zesty sauce made from Guajillo chile and roasted sesame seeds. |
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Josephina, Thank you for your warm Mexican hospitality and fabulous food!! Carol Dunlan Auburn, Alabama |
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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. |
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Thank you Josephina for a truly authentic Mexican feast. This is the real thing!!!" Thank you so much Chef Anita Burrough, New Hampshire |
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. |
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Poc Chuc -- Delicious grilled pork with a Mayan red sauce, also a Yucatecan specialty. |
"What a wonderful experience! Everything was truly delicious!! Barbara Morris Orlando Florida |
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Queso Relleno -- Another Yucatecan specialty which developed because of the availability of Edam 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) |
Recently added entree choices
Stuffed avocado con queso fresca y oxcaca or fish and a Mexican Salad
Tinga Poblana, shredded chicken with onions and potatoes and a spicy chipotle sauce.
Chilaquiles Verdes, toasted tortillas topped with home made green sauce, crema, chicken and queso fresca
Jalapenos Chiles stuffed with beef or cheese.
Plantains stuffed with black beans
Pobalano chiles and cream.
These are a sampling of the dishes Josephina can teach you. If you have something else you wish to learn -- and taste! -- Just Inquire.
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