Award-winning New York chef Sue Torres, the owner and visionary force behind the Chelsea restaurant Sueños, will bring her culinary passion back to Mexico during our first workshop showcasing top US chefs in Tepoztlán.
Her workshop offers fans and newcomers alike the opportunity to learn as she did—from the source.
Working with village women in Cocinar's exquisite outdoor kitchen, participants will make tortillas, tamales, moles, and pipián (pumpkin seed sauce), as well as the chile-based sauces and appetizers for which the country is famous. Against this backdrop of expertise, Torres will present her own creations, teaching two full menus derived from the exciting dishes she prepares at Sueños.
This weeklong workshop begins in Mexico City on the evening of January 27, 2006, with a curated meal at one of Cocinar's affiliated restaurants. After breakfast the next morning with legendary cook Titita Ramirez at her restaurant El Bajío, participants will visit the colonial neighborhood of Coyoacán, home to painter Frida Kahlo and the Museum of Popular Culture. From there the group will move by van to Tepoztlán, in the foothills of the great volcanoes, for six more days of culinary and cultural immersion.
The week culminates with the fiesta of La Candelaria, on February 2nd, when Mexicans commemorate the presentation of the infant Jesus forty days after his birth, a holiday particularly colorful in Tepoztlán, where thousands of life-sized dolls in extravagant baby clothes are taken to the churches to be blessed. Workshop participants will have the chance to join in the processions, as well as to prepare and sample a generous array of tamales for the occasion.
Evening meals will be held in local restaurants, with both bartending and wine-tasting sessions thrown in.
Visits to the local museums of anthropology and archeology and an escorted climb to the 14th century pyramid that overlooks the village are also included. Optional excursions to nearby archeological sites and Cuernavaca as well as spa treatments can be arranged on request.
© Cocinar Mexicano 2010
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