Food is at the center of our Mexican culture, and we love sharing our cuisine with our students!

Mole is a term covering many different sauces in Mexico, but it's mole Poblano—a thick and savory chile and chocolate sauce from the state of Puebla that is what makes this class so delicious!

Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo, topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley. It is typically served at room temperature. It is widely considered a national dish of Mexico.

The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".

Chicken Tinga is a Mexican dish made with shredded chicken or beef, in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.

Frijoles charros is named after a traditional Mexican cowboy.

The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork and chorizo.

"Diablo Shrimp", is a Mexican dish of succulent shrimp simmered in a spicy sauce made from dried Mexican peppers.

Aguachile is a Mexican dish made of shrimp, submerged in an acidic sauce seasoned with chiltepin peppers, lime juice, salt, slices of cucumber and slices of onion.

Raw vegetables such as cucumber are usually added. This raw seafood dish comes from the north west region of Mexico, and is normally prepared in a molcajete.

Fish or shellfish marinated in citrus and seasonings, a dish long associated with The Baja!

Translated as “little tasty snack cravings,” Antojitos are sold on the streets and can be prepared and eaten quickly.

Assemble, roll, press and prepare your own delicious tortilla over the open flame!