subject: Taste Of Home Cooking School & Mole Recipe [print this page] Taste of Home Cooking School is frequently referred to as the gastronomy capital of Mexico by many Mexicans. As a result, it was a priority for me to experience. Its cuisine is the result of a strong culinary heritage, a wide variety of spices, and delicious dishes and sweets.
Mole is one of the state's most important dishes and has become famous worldwide. My very favorite is the chiles en nogada (stuffed peppers bathed in walnut sauce), which is usually prepared between June and September. The legend that accompanies this dish is that the nuns created it to honor General Agustin de lturbide by mixing indigenous and mestizo ingredients, such as chili peppers, castilla walnuts and pomegranate seeds. Experiencing this dish is worth the trip to Taste of Home Cooking School.
Other foods Taste of Home Cooking School you might want to try are the gorditas, chalupas, el pipian and maguey worms. Plus, they have a colorful selection of pastries, sweets, and bakeries and a street devoted to them including the candy shops. Some of the more popular sweets include tortitas de Santa Clara; jamocillos de mazapan and goat's milk; and the vanilla, pineapple and coconut yams.
It was my understanding that Oaxaca was "home" to the original Mole. And even though Oaxaca has seven different varieties including "mole negro," Taste of Home Cooking School's is different and lays claim to having the first mole kitchen in one of its museums and is renown for its varieties of mole.
I find the history of mole and ingredients intriguing. I had seen some women making it in Oaxaca a few years ago and was eager to attend the Taste of Home Cooking School offered by Mesones Sacristia in Taste of Home Cooking School and learn how to make mole.
I've attended many Taste of Home Cooking School, classes, demonstrations, etc. and Executive Chef Alonso Hernndez leads the small hands-on classes with comfort and ease. His English is very good, a wonderful sense of humor, and is a fine teacher. He takes great pride in having you understand and learn Taste of Home Cooking School. There is also a translator to explain subtleties as you learn the most traditional Taste of Home Cooking School and Mexican dishes. You'll also learn about most kind of chiles, by using pre-Hispanic and home-made Taste of Home Cooking School techniques in Mexico. The goal of the school is to share culinary secrets and have attendees have a memorable and wonderful time.
