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      Feb 2016    >>






























Orange dates = SOLD OUT CLASS.
Class:The Mayan Yucatan with Chef J. Salvador Fernandez
Price: 110.00 USD per person, plus IVA (tax)
Dates: 18-Feb-2016 19-Feb-2016
Authentic Mexican Cuisine
The Yucatan region has a cuisine all its own! Chef will teach you what kinds of ingredients are native to this area and used commonly in Yucatecan cuisine, and you'll learn techniques and dishes that date back to the Mayans themselves. First you'll make 3-4 different kinds of salsas and learn how to use them. Then you'll move on to make papadzules, Yucatecan lime soup, Tikin Xiik (whole fish marinated with citrus juices & achiote paste) grilled in banana leaves, and a French bread dessert with cinnamon, vanilla and meringue, all focusing on ingredients and methods from this region.
Class:Pure Puebla with Chef J. Salvador Fernandez
Price: 110.00 USD per person, plus IVA (tax)
Dates: 23-Feb-2016
Authentic Mexican Cuisine
The city of Puebla has had a huge influence on Mexican history and cuisine. Let our chef teach you all about the cuisine of his native city! In this class, you'll explore all things "poblano". Start by learning how to make 3-4 different kinds of fresh salsas and how to use them. Then move on to an appetizer of enmoladas or corn tortillas filled with chicken and topped with a mole sauce, a toasted chile poblano cream soup, an entrée of stuffed poblano chiles and a lime and mango Mexican pie for dessert, all focusing on the historic city of Puebla.
Class:Mexican Seafood Delicacies with Chef J. Salvador Fernandez
Price: 110.00 USD per person, plus IVA (tax)
Dates: 25-Feb-2016 26-Feb-2016
Authenthic Mexican Seafood Cuisine- Veracruz Style
Here, fishy fishy! Mexico is known worldwide for its tropical paradises. Bordering on the Pacific Ocean, the Gulf of Mexico and the Caribbean Sea, Mexicans learned long ago how to make delicious dishes from what they could pull from the sea. You'll learn 3-4 different kinds of fresh salsas and how to use them. Then, step into the kitchen and learn to make tostadas with octopus and chili oil, Veracruz shrimp bisque, Veracruz city style fish filet and a crispy wheat flour tortilla with Greek yogurt for dessert, all focused around recipes from Mexican's coastal regions. Even if you think you don't like fish, this class will make you a believer.


Our Policies

Classes are subject to cancellation if the minimum number of 6 students is not enrolled. On that rare occurrence, we do our best to shift you to another day during your stay.

The nature of our classes dictates the use of certain ingredients. However, if you ave any dietary restrictions please advise us in advance so that we can try to tailor something for you still in keeping with the menu of the day.

We welcome families, with children over the age of 15 as full students.

Payments, Cancellations & Refunds

All prices and fees are listed in US dollars. Prices are subject to change without notice.


The acceptance of a verbal or written confirmation from The Little Mexican Cooking School constitutes your acceptance of the terms and conditions listed herein. Participants are responsible to be adequately insured, therefore Traveler’s Insurance is strongly recommended*. The Little Mexican Cooking School and its staff assume no responsibility nor liability for any delay, loss, damage, injury or accident with regards to persons or property which may be caused by fault or negligence of any third party vendor. This includes hotels, transportation providers, and local operators participating in part for our services. The Little Mexican Cooking School shall be held harmless for any expense caused by injury or accident, to any participants as well as any loss or damage of personal items while on our premises. We reserve the right to make any changes to services and itineraries, with or without notice, which may become necessary.

* is reliable, flexible travel insurance we have used in our travels.