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  • Mexico Boot Camp Header


The Secrets of Mexico Boot Camp

From the deep and complex flavors of mole in Oaxaca, to the light and fresh fish recipes in Veracruz, we’ll uncover the ancient traditions and modern techniques that make Mexican regional food so distinctly delicious. Join us for an all-day immersive experience learning how to prepare a variety of authentic recipes from all over Mexico, along with street food favorites based on the all-important staple corn-based dough, masa.


  • Ceviche with Shrimp, Lime, Avocado and Cilantro  
  • Mole Negro with Braised Chicken, Yellow Rice and Homemade Corn Tortillas 
  • Tamales with Black Beans, Queso and Tomatillo Salsa 
  • Huachinango a la Veracruzana (Whole Snapper with Peppers, Tomatoes, Olives and Capers)
  • Esquites (Grilled Corn with Lime, Cotija and Mayo)   
  • Chiles en Nogada (Roasted Poblano Peppers Stuffed with Spiced Pork and Dried Fruit with Walnut Crema)

Skills Covered in Class Include:

  • Selecting and working with seasonal produce 
  • Pickling techniques 
  • Working with legumes and grains
  • Making vinaigrette
  • Balancing flavors
  • Roasting, sautéing, blanching and griddling vegetables
  • Caramelizing
  • Working with puff pastry
  • Making pureed soups
  • Working with fresh herbs and spices
  • Pressing and sautéing tofu
  • Getting familiar with Southeast Asian ingredients

    In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Location: Lincoln Square


Saturday 6-22-24
10AM - 4PM


Saturday 9-28-24
10AM - 4PM

*A non-refundable 15% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

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