We will start by learning about the nixtamalization process, and how it becomes into the corn dough. Now we are ready to prepare our whole breakfast: white atole, and two other derived drinks. and tortillas, memelitas, tetelas, as well as a traditional molcajete sauce. Meanwhile, we will be explaining the flavors, techniques and traditions related to the ingredients and dishes.
It's time to have breakfast!! We will talk about oaxacan culture and history related to the gastronomy.
Now, let's prepare our whole lunch: yellow mole, green mole and the tradicional stone soup.
The goal is for you to understand flavors, names, differences and how you can substitute ingredients when you don't have them around.
More eating? Of course!! and, like people say in our towns: if you don't eat it, you carry it! so, you can take the food to go.