Four years ago, I was in New York City. The place was really amazing. Everything was new to me – the diversity of people and languages, the subway system, laundromat, and the Mexican Delis among many others. I loved that city and even until now, the memories still seemed fresh whenever I think about it.
When I came back to Japan, one of the things that I couldn’t forget is the taste of the salad with a cumin dressing, refried beans, tinga con pollo served with Mexican rice that we always order at the Mexican Deli beside the Laundromat at a street in Brooklyn while we wait for our clothes to dry. It took me years to get a courage to cook Mexican Food in Japan because I knew that Mexican ingredients are hard to find in this country where majority of people are intolerant of spicy food. Despite all this, I welcome you all to join me in this course because I finally got the courage to do what I really want and share to all of you my Mexican-inspired recipes cooked from my humble kitchen away from Mexico.
In this course, I will share to you not only the recipes but also the story behind each recipe. I will tell you how I got Mexican ingredients even if I live far from Mexico and some substitutions that you can make.
Rich, delicious, vibrant and fun – these are the things which I like about Mexican food. You can follow the recipes that I will share to you teaspoon by teaspoon but don’t stop yourself by experimenting and use whatever you have on your pantry. The focus of this course is to make homemade Family Mexican dishes.
Don’t stop yourself from trying something new specially when it comes to cooking. Join me in this course and let us all taste a bit of Mexico even we’re away from Mexico.
Cook like a pro, master the basic techniques used in the World’s culinary industry! Key Techniques – Part 1
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