For our second day, I booked a half day cooking class called "Can Cook in Cancun." It turned out to be the perfect day to do a cooking class since the weather was a bit cold and gloomy.
We had a quick buffet breakfast at our hotel at the Market cafe. The selection was quite good ranging from the typical pancakes, eggs, and bacon to cold selections such as meats and cheeses, as well as fruits and yogurts.
We were picked up at our hotel around 8:45 am. There were several others already in the van. It was about a 30 minute ride from our hotel to the cooking class. The class was actually held at the lovely house of the instructor. The owners were a husband and wife team, Claudia and Lorenzo. Claudia taught, and Lorenzo took care of the administration.
There were a total of 12 people, and we all sat down in the porch area. They made fresh churros, hot coffee and Mexican hot chocolate for breakfast. All were very delicious, so freshly made. Afterwards, Claudia invited us to her home kitchen where she gave a history of the various spices, peppers, and moles used around Mexico.
The class was more of a cooking demonstration with a little bit of hands-on participation. She showed us how to make fresh salsa, guacamole, cantina soup, tamales, and pork tacos.
We all took turns making our own tamales as well as learning how to roll and press tortillas. Afterwards we all sat together outside to enjoy the food. It was really, really good.
I especially enjoyed the cantina soup and would like to try making it when we get home.
As a going away present, Lorenzo presented us each with a cooking apron as well as a CD of all the recipes. All in all, it was a good day and we especially enjoyed the food. The cost was $110 per person.
One of the participants had been coming to the class for years, and she said Claudia changes the menu so it's different every time. On another day, she would highlight cuisine from other parts of the country. For our visit, the cooking theme was central Mexico.
After cooking class we were shuttled back to our hotel and took a quick nap before dinner at Nabiolo, the Italian restaurant on site. The restaurant decor was white and minimalist; it almost made me think that we were in Santorini. We ordered caprese salad, osso bucco for Dan and salmon pizza for me.
Next Post: Cancun Day 3: Chichen Itza Tour
We had a quick buffet breakfast at our hotel at the Market cafe. The selection was quite good ranging from the typical pancakes, eggs, and bacon to cold selections such as meats and cheeses, as well as fruits and yogurts.
We were picked up at our hotel around 8:45 am. There were several others already in the van. It was about a 30 minute ride from our hotel to the cooking class. The class was actually held at the lovely house of the instructor. The owners were a husband and wife team, Claudia and Lorenzo. Claudia taught, and Lorenzo took care of the administration.
 |
| Chef Claudia |
There were a total of 12 people, and we all sat down in the porch area. They made fresh churros, hot coffee and Mexican hot chocolate for breakfast. All were very delicious, so freshly made. Afterwards, Claudia invited us to her home kitchen where she gave a history of the various spices, peppers, and moles used around Mexico.
 |
| Churros and Mexican Coffee |
The class was more of a cooking demonstration with a little bit of hands-on participation. She showed us how to make fresh salsa, guacamole, cantina soup, tamales, and pork tacos.
 |
| Dan making Tamales |
We all took turns making our own tamales as well as learning how to roll and press tortillas. Afterwards we all sat together outside to enjoy the food. It was really, really good.
 |
| Pressing tortilla |
I especially enjoyed the cantina soup and would like to try making it when we get home.
 |
| Cantina Soup |
As a going away present, Lorenzo presented us each with a cooking apron as well as a CD of all the recipes. All in all, it was a good day and we especially enjoyed the food. The cost was $110 per person.
One of the participants had been coming to the class for years, and she said Claudia changes the menu so it's different every time. On another day, she would highlight cuisine from other parts of the country. For our visit, the cooking theme was central Mexico.
After cooking class we were shuttled back to our hotel and took a quick nap before dinner at Nabiolo, the Italian restaurant on site. The restaurant decor was white and minimalist; it almost made me think that we were in Santorini. We ordered caprese salad, osso bucco for Dan and salmon pizza for me.
Next Post: Cancun Day 3: Chichen Itza Tour
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