On this occasion, we hosted a pre-hispanic cooking class led by the young and knowledgeable chef Danaé. Our guests participated in this interactive experience to get first hand knowledge of the foods, flavors and centuries old (perhaps several millennia old) tricks that the ancients used to make the amazing food that is the precursor of modern Mexican food.
On the menu:
Handmade Tortillas
Chapuline Tacos (grasshopper – wait, it gets better)
Escamoles al Ajillo (ant eggs in garlic)
Tamales Oaxaqueños (Oaxacan style tamales)
Ensalada de Nopales (cactus salad)
Salsa Roja (red chili salsa)}
Tascalate (cacao based drink)
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