Best Kept Secret, No More!

Eager arrivals

The Little Mexican Cooking School has been awarded the designation of #1 Attraction on the entire Yucatan Peninsula by popular travel website TripAdvisor.com, topping the charts of over 600 attractions offered in this area. But, some visitors to the Cancun area won’t find out.   That’s because, oddly, the destination is unable to be listed on Trip Advisors Cancun listings  page. There’s something about the geographical delineation between Cancun and it’s ‘next door’ neighbour, Puerto Morelos.

For those in the know, The Little Mexican Cooking School offers a one day, in-depth introduction to authentic Mexican cuisine,  5 days a week. Dishing up recipes for original dishes with a modern touch, it gives tourists the opportunity to try their hand at some Mexican staples, like tortillas and tamales, while demonstrating many recipes per class in a 4 menu rotation. You laugh, you learn, you taste, you sip, and you eat. There’s an abundant feast that caps the day.

Since launching in December 2009, The Little Mexican Cooking School has quickly become a ‘must do’ tourist experience. Food and Travel writers are flocking there and Rough Guide’s Zora O’Niell has promised to boast about it in her next edition of Rough Guide to the Yucatan. Students are raving about the knowledge and enthusiasm of Mexican-born chef Pablo Espinosa. Pablo’s passion took him to Canada’s West Coast, a hot bed for foodies and the organic farming movement. After the rave reviews for his novel “Café Maya” in Squamish BC, he was eager to share the love for “what a Mexican really eats”,  with tourists, here. Pablo says: “I am proud to show people that Mexican food is not just about American franchises. The food and culture of the Mexican people is fascinating, and I just love surprising our students”.

Catriona Brown and Patti Murphy, the founders of the school, are proud of their unique concept. “We wanted to create an experience like we seek out when we travel. A place where one can learn about an intriguing culture through their intellect and their senses.” Murphy says. 

On the key to their success, Brown says “We give people more than what they expect. Tourists in this region are fatigued with the hard sell.   We take a more elegant approach, do our homework and deliver the goods.”

Guest Chef Alan Kerr returns - 2 Classes Only!

Back by popular demand, Top Chef and Wine Journalist Alan Kerr returns for his annual March week of classes and as he himself would admit - some of the most amazing pit-roasted goat tacos in the world - right here in Puerto Morelos. Alan will add his particular brand of British wit to one of our Modern Menus for TWO DAYS only back to back, March 3 and 4th. Still a few spots left but not likely for long.

Delicious Days of Christmas

Dreaming of a white Christmas? Dream on. If you are spending Christmas in Mexico, you won’t see much white, but then you also won’t miss it. The festivities here are vibrant and meaningful in a more-than-a-month long colourful celebration that begins on December 16^th with the Posadas (special processions) and doesn’t end until February 2^nd when the Nacimiento (Nativity Scene) is finally put away. During that time there are Pageants, Pastorelas, Pinatas and Parties, and lots of memorable foods and drinks along the way.

Posadas is the first celebration. From the nine days before Christmas, little processions take place, with candle-holding followers being led by Joseph and Mary. Traditionally it’s four boys of the same height carrying small statues of Virgen María, and San José. Or, you might see a costumed Mary perched on a donkey led by a diminutive Joseph. Depending on the elaborateness of the particular village procession there can be other costumed children as angels, shepherds and kings. The pilgrims walk from door to door, asking for shelter until a manger is found.  A Nacimiento (Nativity Scene) is set out in most homes, and also in public places. When the pilgrims have journeyed long enough, they find a Manger, and a holy prayer is chanted by everyone. This celebration culminates on the 24th, Christmas Eve, known as the Noche Buena or the 'Holy Night'.

Pastorelas

Pastorelas (Shepherds Plays) are staged throughout the holiday season by both amateur and professional groups. Traditionally improvised, these theatrical presentations date back to Mexico's Colonial period when Roman Catholic missionaries wooed converts and taught doctrine through dramatizations of Biblical stories.

The light, almost comedic skits tell a tale where good triumphs over evil. As the shepherds attempt to follow a great star, the promised emblem of Hope, they are plagued by a series of misadventures, presumably provoked by the devil. In the proverbial all's-well-that-ends-well finale, the shepherds reach their destination and their perseverance is rewarded.

Piñatas

Piñatas are a common celebration game for children which, some say, originated at Christmas. Today they play a role in the party revelry surrounding the Posadas. The most traditional piñata shape is the bulbous 7 pointed star. The points represent the 7 deadly sins, (pride, anger, greed, gluttony, lust, anger, greed, sloth) and the act of breaking the piñata is symbolic of the birth of Jesus and his role in washing away the sins of mankind. So, a festively decorated Piñata, is filled with candies and other goodies. The children take turns trying to break it, while blindfolded – a task more difficult that one might think! Like the shepherds pursuit of the star, the game ends when someone’s effort is successful and one and all are rewarded with a shower of fruits, sugar cane and little candies.

Ponche con Piquete is a hot punch made with fresh and dried fruits, brown sugar, cinnamon, cloves and rum. Traditionally served during the parties that ensue at Posadas I like to think of it as a spirited Piñata-in-a-cup, for grown ups!

Noche Buena

This is the climax of the pre-christmas festivities of las Posadas. On Holy Night, or Christmas Eve, everyone gathers for midnight mass and following that the major Christmas dinner with friends and family. There is dinner for the orphans in the manger in the Nativity scene. In the past, Christmas gifts weren't distributed on the Christmas eve, but now as the times are changing, 'Santa Clos ' is seen giving out gifts.

At The Little Mexican Cooking School, in Puerto Morelos we teach as much about the traditions of family life surrounding the food as we do the recipes themselves. And, Navidad, an especially favoured holiday time, is no exception.

For Chef Pablo, who was born and raised in Mexico City, Bacalao a la Vizcaina is his treasured memorable dish.  Traditionally made with Salt-cured Codfish, Olives, Peppers, Tomatoes and Potatoes,  Bacalao is served as a first course, prior to the Roasted Turkey. Pablo says his mother’s recipe is ‘to die for’ and she uses it as the main event of Noche Buena. The recipe now has as many variations as there are serious home cooks, but critical to all versions is the gentle soaking in several changes of water over a 24 hour period before preparing the dish. The purpose, of course it to remove all traces of the salt. Why, you might wonder is Salt Cod used? The answer takes us back to Colonial times, when the act of creating a special dish involved utilizing the items at hand. Salt cod and olives from the Spaniards ship stores, thus married beautifully with the New World ingredients they found on Mexican soil. Bacalao was born and lives on vibrantly commemorating the feasts on Holy Night.

The secret to a good Bacalau lies in using a good olive oil. It is eaten simply with French Bread and if you are impossibly lucky enough to have some left over, it is excellent for Recalentado (the next day’s leftovers!)

Bacalao a la Vizcaina

A generous splash of good olive oil

1 white onion, fine chopped

3 cloves garlic, finely minced

1 lb Roma tomatoes, roasted, peeled & diced

1/2 cup green olives

1 green bell pepper charred, peeled and diced

1 tsp black pepper

3 bay leaves

2 whole cloves

1 sprig of thyme

1 tbsp sugar

10 baby potatoes, scrubbed and cut in half

1-2 carrots, peeled and cut in rounds

3 Guero (blonde) chiles

1 1/2 lb salted cod

1 cup chopped parsley

Place the cod in fresh water 24 hrs before starting the recipe. Change the water every 6 hrs. The next day, shred the fish to remove the bones and reserve some of the water from the last bath.

Heat some olive oil in a large pot, add the onions and cook for 5 minutes, add the garlic and keep cooking for another 3 minutes stirring so it does not burn.

Bring the tomatoes and the rest of the ingredients to the pot. Add and the fish with the water and cook over medium heat until the potatoes are done -- about 35 minutes. Add the parsley and check the seasoning. Cook for another 15 minutes checking that it has enough liquid.

Serve with slices of toasted French bread.

Pablo's Day Off

Today, on his day off, Chef Pablo Espinosa, is perfecting the dishes he will present at his cooking demonstration at our next exciting public event -- A Taste Of Playa, in Playa del Carmen on November 21st. This festival is a celebration of the Riviera Maya's culinary palate and The Little Mexican Cooking School is honoured to have been invited to take part.  We are expecting about 5000 locals and travellers so Chef Pablo will  present a meal that is a reflection of the paradox that is Mexican food -- simple to prepare but full of fascinating flavours reflecting the fusion of Mexico's rich culinary heritage. It goes without saying, but Catriona is looking forward to her lunch today!

FRESH SEAFOOD MENU PREMIERES & EXTRA CLASSES THIS WEEK ON FRI 5th & SUN NOV 7!

Due to popular demand we've begun to open our doors for extra classes. This week we do classes on Tuesday, Thursday AND... FRIDAY and SUNDAY!
Book online now or if you are in the area you can also call Catriona at the school. Exciting thing is we are premiering one of our new Pablo menus with fabulous fresh local seafood.

Menu Four
Guacamole, Tortilla making, Salsa Cola de Rata, Guajilla Salsa, Ceviche Riviera Maya, Pescado Veracruzana, Ensalada Maya and one of Pablo's new signature desserts.

Several special guests will be here -- join us for the fun!

Days of the Dead

From my perspective as a Canadian, the images customarily associated with this time of year  -- skeletons, skulls, ghostly spirits, fire, graveyards, tombstones and jack-o-lanterns always signal only one thing -- the second largest celebration in North America next to Christmas, Halloween. Halloween, also known as Witches Night, Samhain, Summer’s End or All Hallow’s Eve, is a holiday that's celebrated annually in North America on the night of October 31, the eve originally calendared by the Irish, as the night before the onset of winter.

But if you’re in Mexico, this autumnal celebration conjures up a ghost of a slightly different colour. While many of the images are similar, the festival celebrated in Mexico, from October 28 – November 2^nd, called Day of the Dead, pre-dates Halloween by a couple of centuries. The essence of Day of the Dead can perhaps best be described by what it is not. It is not a morbid fascination with death. It is not mournful. It is less of a macabre mockery of death with the spooky costumes and pranks of Halloween revelers, and more a celebration of life. Or the natural cycle of life, to be more exact. Indigenous peoples here believe that souls do not die – they simply go to a place of rest (Mictlan) where they continue to live on. The Day of the Dead is the annual celebration where those souls of our loved ones are welcomed back for a merry old visit.

Is Day of the Dead simply a Mexican version of Halloween? The short answer is Yes,  but with an important twist.

BACKGROUND: The modern celebration of Halloween is a descendent of the ancient Celtic festival called "Samhain;" meaning Summer's End. Samhain was the first day of winter, and the end of one pastoral year. It was the time when the night became longer than the day, the last apples were picked, and the year began again with its dark winter half. It was marked like the other key annual Celtic festivals – with fire. The Celts believed that during this time the normal order of the universe was suspended and the barriers between the natural and supernatural worlds temporarily thinned to allow spirit interlopers.

When the Romans conquered the Celts, their festival Feralia, a commemoration of the passing of the Dead, melded naturally with the fire celebrations.

By the 7^th century the Roman Catholics had designated November 1 as All SAINTS Day, and November 2^nd as All SOULS Day (so as not to leave anyone out) both being an attempt to replace the paganistic Celtic festival of the dead with a church-sanctioned holiday. The whole shebang took its’ name from Middle English  ‘All Hallows’ meaning ‘All Saints’ (or souls) and added their word for ‘eve’ - ‘een’. Hallow’een  embraced the paganistic aspects, incorporating big bonfires, parades and dressing up in costumes as saints, angels, & devils.

By the 15^th century, when the Spanish Conquistadores landed in what is now Mexico, they discovered the Aztecs had a ritual that seemed to pay tribute to death. In existence for over 3000 years, what was later coined Dias de los Muertos, was a celebration to honor the dearly departed, those beloved folk who had passed on to the ‘other side’ of existence. The celebration implied that death was not an ending, but a continuation of life. Skulls were used to symbolize not only death but re-birth. They were used as emblems of respect, and wisdom. Instead of fearing death, the natives embraced it, for it was only in death did they become truly aware and all-knowing. In spite of the Spaniards efforts to quell this pagan ritual, the Day of the Dead refused to die. So, the best they could do was wrangle it in by shortening the previous month long event into a few days, changing the date so it coincided with the Roman Catholic All Saint and All Soul’s Days. 

Yucatan Sand Painting

Today, the Day of the Dead remains one of the most celebrated traditions in Mexico, in parts of the US, and Central America. While it may seem strange for us to accept the fact that "death" and "festivities" can go hand-in-hand, for most Mexicans, the two are inextricably entwined.

The familiar Halloween-esque images are everywhere, in the markets and on the streets as the Mexican people collect items they need to pay homage to their relatives both at gravesites, in schools and at home.

Ladislao Loera

FROM FOLK LORE TO ART: Some of the popular symbols have become so iconic, the legendary Catrina (elegant lady skeleton in her oversize, festive hat), for example, that an entire craft industry has emerged around it. Find yourself at any mercado and you can buy, year round,  those plastic woven shopping satchels adorned with her visage. Artist Ladislao Loera has made it his life’s work to explore and create paintings and art objects founded in this milieu. He explains his passion: “Dia de los Muertos art is meant to show the duality of life, which is that it can only exist surrounded by death. This is reality, not superstition. The artwork is meant to show this and make death a part of life, to be accepted and acknowledged instead of feared.” 

This is not just a festival for the grown ups. The duality of life is importantly instilled in children at a young age. Fear of death is expelled through the use of toys like the calavera (skulls). Loera points out: “The first toys I can remember were a plastic skeleton and winged devil, gifts from my grandmother. Other kids had GI Joes or Batman action figures but I was never envious of them. My toys allowed my imagination to stretch its boundaries and make friends with the very things that gave other children nightmares”

At the Cooking School

ALTARS FOR THE DEAD: Nowadays, during Oct. 28 – November 2^nd, in most homes, the focal point of the tributes is an altar -- erected on a cloth covered table. It is festooned with photographs of the dearly departed, and all manner of items that will comfort, feed and nourish the traveling souls, including a wash basin and soap for freshening up. There will be zempasúchil (marigold flowers), copal incense, candles and perhaps trinkets they may have loved during their time on this plane.  Sometimes they’ll make a trail of marigold petals leading into the house to the altar. The room might also be decorated with implements or tools the deceased may have used. Drinks for children, such as Horchata – the almond rice milk, or chokó sakam, a protein rich, thick beverage made from maize will be served alongside bottles of Tequila and Mescal for the adults. Tamales and Pan de Muerto (a fragrant egg bread) are traditional food offerings as well as candied delicacies like sugared skulls.  Of course, the favourite snacks of the deceased, themselves are ever present.

EVERY DAY A DANCE WITH DEATH:  If you live in Mexico, it comes as no surprise to learn that each region of this complex and glorious country has its own unique approach to celebrating Day of the Dead: in the highlands of Michoacan it is known as Jimbanqua -- the party honoring the people who died that year with flowers; in San Luis Potosi, Hidalgo and the southern part of Oaxaca they call it Xantolo, which stands for “a communion between man and nature or man and god”; in the Yucatan it is known as Hanal Pixan which means “the path of the soul through the essence of food”.

By whatever name it is called, Dias de los Muertas is at the core of the culture of the Mexican peoples. For many of us in other cultures, death imparts a feeling of pain and loss especially for those who have not known their purpose or their path in life. 

But, in Mexican culture, as the old saying goes: “Every day is a dance with death.” And death is transcendence, transformation and even resurrection.

Hispanic-American Rebecca M. Cuevas De Caissie sums it up this way: “I will once again come face to face with the gift my culture has given me and my family. The ability to love without the fear of losing. The ability to live without the fear of dying. The ability to remember predecessors without the fear of being forgotten. We will remember by celebrating El Dia de los Muertos.” 

There is nothing like a man...

in the kitchen! 

I know, I know it is customary to see more males as professional chefs, but at The Little Mexican Cooking School there is a lot of estrogen floating around, so you can appreciate our delight when Pablo Lopez Espinosa de la Monterra answered our call and met all the criteria we were looking for to be a part of our burgeoning little cooking adventure. The fact that he is not only brilliant but charming, and funny only makes our job easier, and our classes more fun!

Pablo is a 'bred in the bone' Mexican and seasoned restauranteur-Chef. While his heart lies with the cuisine of his roots, -- his mind is cleverly adding a gentle, modern touch to some of the heavier Yucatecan specialties. Our menus now include more fresh salad courses and begin and end with palate refreshers like Pablo's signature Fresh Lime Tart. Buen Provecho!