Search results matching tags 'Fun', 'Puerto Morelos ', and 'Cooking'

2013 Wine Tasting & Food Pairing Series to Begin in Puerto Morelos

435836 — Fri, 25 Jan 2013 11:07:00 GMT

Following the overwhelming success of the 2012 season, The Little Mexican Cooking School and Casa Caribe are pleased to present the 2013 WINE TASTING AND FOOD PAIRING SERIES, offered in cooperation with La Europea and Cordon Bleu School of Gastronomy.

For 7 Friday evenings throughout the spring, the open-air terrace of Casa Caribe will be set for a civilized evening of history and appreciation of wine. "The best fun I had on holiday!" and "I have been looking forward to this all year." and "What a fun, interesting night!" are typical of the guest's comments.

Catriona Brown, Proprietor, says "In keeping with our tradition of enhancing the food culture of the region, our Wine Tastings offer an accessible, fun and educational experience. Tourists and locals alike more and more look to bring a learning experience home with them - something they can share with friends and family ".

This year there is a completely different set of wines suggested by the knowledgeable management of La Europea, selected as the best examples of the varieties. Thanks to La Europea, students will be able to have rapid home delivery of all the wines offered for tastings. The Little Mexican Cooking School is also pleased to be working with the Cordon Bleu school of Gastronomy who will be providing the wine presenters for the various events.

Each class will have at least five wines representative of the region or varietal and will cover the history, viticulture, production methods and other special information. Each class will have at least three different food plates, thoughtfully matched to the wines by Chef Cristobal Tamariz. The cost per person will be 350 pesos per 2 hour class and includes all wine tastings and food.

The first event in the series will be on Friday February 1st and will commence at 7 pm. The theme will be "An Old World New Comer: Spain" with sommelier Sergio Rossi from Argentina presenting tastings of:

VB Lagar de Cervera
VB Marques de Riscal Rueda
VR Monte Castrillo
VT Condado de Haza Crianza
VT Viña Ardanza

Each wine will be accompanied by food tastings by Chef Cristobal Tamariz.

The remaining 6 Wine & Food Evenings will begin at 6 pm and the themes will be as follows:

FRIDAY FEBRUARY 15th - The Elegance of Chardonnay and Pinot Noir
FRIDAY MARCH 1st - Across the Andes to Argentina
FRIDAY MARCH 15th - Across the Andes to Chile
FRIDAY MARCH 29th - Understanding French Wine - Bourdeaux, Burgundy & The Rhone
FRIDAY APRIL 5th - Understanding Mexican Wine - The Great Newcomer
FRIDAY APRIL 19th - All About Food and Wine Pairing - The stars of food and wine pairing

Inquiries by phone 998 251 8060 and email cat@puertomorelosliving.com. Bookings can be made by through Paypal to cat@puertomorelosliving.com

The Little Mexican Cooking School and Casa Caribe
Avenida Rojo Gomez 768 - 3.5 blocks north of the Town Square
Puerto Morelos
Quintana Roo 77580 Mexico
MX ph 52 998 251 8060
USA ph 512 410 8146
http://www.thelittlemexicancookingschool.com

Big News in Little Puerto Morelos!!

435836 — Tue, 27 Mar 2012 01:14:00 GMT

On March 20th, 2012, the International Association of Culinary Professionals (IACP) announced the finalists for their 2012 Awards of Excellence. Our own Catriona Brown, owner/proprietor of The Little Mexican Cooking School in Puerto Morelos, was notified that she is one of just three finalists in the Entrepreneur or Business Person of the Year category.

The International Association of Culinary Professionals (IACP) is a worldwide forum for the development and exchange of information, knowledge, and inspiration within the professional food and beverage community. With nearly 3,000 members from more than 32 countries, this organization of creative and talented professionals is engaged in and committed to excellence in the food industry. The winner will be announced in a ceremony capping its 34th annual IACP Conference on Monday, April 2, 2012 at the New York Times Center in Manhattan.

"This is a huge compliment from my industry peers and I am stunned and delighted." said Brown, "We have all worked hard to create a wonderful experience in the understanding of Mexican food and culture and are proud to have sent nearly 2000 students home with knowledge of real Mexican food and a deeper understanding of this country." She is also cognizant of the impact overseas. "Our students go home and have parties and dinners and spread their knowledge of Mexican food and culture that they have gained from the school - thereby creating ripples that go far and wide. I intend to keep expanding the school further promote the wonderful cuisine of this fascinating country".

Chef Pablo Espinosa, Head Chef at the school, remarked "It is fun to change people's perspectives of what they believe Mexican food is."

For more information about The Little Mexican Cooking School and its offerings contact:

Catriona Brown
52 998 251 8060
52 998 159 8890
US 512 410 8146
cat@puertomorelosliving.com
http://www.thelittlemexicancookingschool.com

The Little Mexican Cooking School Grows at New Location

435836 — Tue, 08 Nov 2011 03:53:00 GMT

The Little Mexican Cooking School in Puerto Morelos, voted TripAdvisor best attraction in the Yucatan Peninsula, has relocated to a larger, more interactive space this month for the first time since its opening in 2009.

Instructing Chef Pablo Espinosa taught the first class in the new location October 18, introducing a new format that offers a fully hands-on experience. Departing from the original, demonstration-heavy curriculum, students are now invited to create the dishes they learn about from scratch. Classes continue to feature an in-depth survey of the history and culture of Mexican cuisine and its classic ingredients.

The new season brings a complete set of fresh menus, including items like Pescado a la Talla, avocado gazpacho, pork ribs in Adobo sauce and Salsa Borracha. The kitchen classroom features personal and group work stations and observation mirrors for demonstration, allowing students to choose their level of interactivity.

The school’s new home at Casa Caribe Seaside Retreat, a newly-opened bed-and-breakfast located on the main avenue, brings students closer to the ocean and town square and offers on-site accommodation, which includes breakfast service designed by Espinosa.

The new campus also offers wireless Internet and includes an expanded selection of items used during class in The Little Mexican Kitchen Shop, where students and guests can purchase local ingredients, cookware, artisanal gifts and The Little Mexican Cooking School Cookbook (3rd edition).

Classes are offered regularly each week; contact for upcoming availability. Small groups, special events and private classes can be accommodated upon request. The Little Mexican Cooking School and Puerto Morelos are located in Riviera Maya approximately 20 miles south of the Cancun airport.

For school and booking information, visit www.thelittlemexicancookingschool.com or contact owner Catriona Brown, (998)159-8890; US (512) 410-8146; cat@puertomorelosliving.com.

Have you discovered The Little Mexican Cooking School?

435836 — Mon, 28 Feb 2011 22:30:00 GMT

Headed to the Yucatan Peninsula in Mexico? Then Puerto Morelos, midway between Cancun and Playa del Carmen, is worth a stop. One of this region’s best kept secrets with its world class snorkeling and a LIVE music nightlife to envy, has a new claim to fame that is putting Puerto Morelos on the map. A map that some visitors to Cancun may not discover.

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 Advisor's Cancun listings page. There’s something about the geographical delineation between Cancun and it’s ‘next door’ neighbor, 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.”

To book a class go to: www.thelittlemexicancookingschool.com

For more info contact: Patti Murphy, teatimetango@gmail.com

Looking for Riviera Maya real estate? Contact BuyPlaya.com!

The Little Mexican Cooking School Begins Season 2!

435836 — Thu, 04 Nov 2010 16:43:00 GMT

After a nice break for the hot summer months, The Little Mexican Cooking School in Puerto Morelos is back in action with a new Chef, a new curriculum and lots of new recipes! Recently, I invited myself to sit in on one of the first classes with Chef Pablo Lopez Espinosa and a group comprised almost entirely of media representatives and travel and food writers. Last year's Chef/Instructor had set the bar pretty high and I was a bit anxious to see what this new Chef would bring to the table. With an award winning restaurant under his belt and accolades from top food critics, he looked good "on paper" but would he have the passion and personality to keep the attention of this audience of seasoned professionals? Turns out, I had nothing to fear. After admitting that we DID in fact intimidate him, Chef Pablo laughed it off and settled into his presentation. He was charming and engaging and presented the information very well. Pablo has a smile that positively lights up the room. If he was nervous, we certainly did not see it.

We started with an in depth look at the many chiles, both fresh and their dried counterparts, that are a staple of Mexican cuisine. We had a chance to pass them around, feel and most importantly smell the subtle, and sometimes, not too subtle variations. As mole poblano was on the menu for the day, a dish that, when done properly can take many days to create, some of the components had been prepared in advance. We did a review of each of the individual ingredients which included, in this recipe, mulato, pasilla and ancho chiles, Mexican anis seed and good Mexican chocolate. We passed around a wide array of homemade spices, seasonings and pastes, many of which were provided by the family of Lucy, one of the cooking assistants who had returned after season 1. Again, we were offered the unique opportunity to smell and actually taste each of these ingredients, some of which I had never seen before in their raw form.

As we listened, took copious notes and snapped pictures, our host Catriona served us traditional "aguas frescas" of tamarindo, jamaica, and, my son's favorite, horchata. These were made from the popular and convenient concentrates readily available in any grocery store and certainly kept us well hydrated on this hot day. Each student learned to press their own tortillas and cook them on the hot comal. Chef Pablo showed us some fabulous, fresh homemade salsas to eat with our tortillas and the warm quesadillas with cheese and epazote prepared for us by Lucy and Daisy. The salsa pepitas made with ground pumpkin seeds was a big hit! Of course, we were treated to a complimentary shot of tequila, a little something to raise our already high spirits!

The final segment of our foray into the culinary world of Mexico? Lunch! We dined on a fresh spinach salad tossed with jicama, oranges and olives followed by a rich mole poblano over roasted chicken with Mexican rice and oven roasted chayote. Cat was quick to provide a big pitcher of tangy homemade sangrita to accompany this delicious meal and keep the conversation flowing. For dessert, Chef Pablo's irresistible Key Lime Pie!

If you are here on vacation and have grown weary of sitting on the beach, I can't think of a better way to spend a day. Not only are the classes fun, they are informative and give you something unique to bring back home rather than just a nice tan. Armed with a little knowledge and a healthy dose of inspiration, there is no doubt in my mind that you will be looking for some of these newly discovered ingredients in your local grocery stores and coming up with your own recipes in which to feature their bold bright flavors. Gourmet chefs and home cooks alike will find something to love about these casual yet educational classes and I have been recommending them to local friends and travels looking for something new and fun. Classes are held three times weekly so chances are good you can find an open seat and some time in your schedule. I know I'll be back again soon!

Come visit The Little Mexican Cooking School on Facebook and be sure to visit their table in the Marketplace at Taste of Playa 2010!

A New Season and a New Chef for The Little Mexican Cooking School

435836 — Mon, 20 Sep 2010 13:00:00 GMT

In Puerto Morelos, the little colonial gem midway between Cancun and Playa del Carmen, activities are afoot to prepare for the beginning of tourist season. Like many other businesses, The Little Mexican Cooking School, a fairly new feature on the Riviera Maya landscape, is no exception. Re-opening it’s doors in October after summer hiatus, the school launches their second season of “Food Adventures for Curious Travelers” on October 5th.

After putting over 500 tourist-students through their school last season, and being rated by TripAdvisor as #1 Excursion in the region, The Little Mexican Cooking School is committed to stand by it’s mission: to offer Authentic Mexican Cooking classes to curious travelers, in an intimate setting and to exceed expectations. There are new things brewing for the new season, of course, a new Chef, some new recipes and new products in their store. But first…

HOW IT STARTED: Oddly, the partners of such a successful venture, did not know each other beforehand. Both, curious travellers (an Australian newly planted in Puerto and a Canadian, who met in Puerto Morelos through happenstance), found common ground in the idea of a local cooking school. As food-nut travelers themselves, they felt that stepping into an authentic Mexican kitchen and learning the ropes from the natives, would be a deeply satisfying way to experience Mexico. With Catriona’s business acumen fully established and a local town charity under her belt, and Patti’s background in the restaurant business, the venture took root and the two began their conversation by internet, producing a ‘real live school’ 5 months later. Launching December 8, 2009 most of the classes sold out and they never looked back.

NEW THIS SEASON: Chef Pablo Lopez Espinosa de los Monteros joins the school after spending 7 years in Canada operating his own restaurant in Squamish British Columbia. Café Maya, specialized in healthy versions of authentic Mayan fare. Café Maya was awarded the CRITICS CHOICE AWARD in Squamish B.C. Canada in 2008.

Mexico beckoned and Pablo brought his wife and daughter, Maya, back to Mexico last year to reconnect with his roots, taking the helm of a restaurant in Nayarit. When the call came to lend his talents to our cooking school in Puerto Morelos, Pablo responded! Teaching the way of Mexican food and culture is really his passion. We are very pleased to have him as our main chef this season.

CLASSES: Held on Tuesdays and Thursdays and some Fridays, during the Fall, with more starting in December. Classes start at 10 am and include a little breakfast of Mexican Coffee and pastries. The teaching session follows, finishing with a hearty ‘sit-down’ Mexican late lunch.

OTHER NEW THINGS: A little shop at the school offers many authentic Mexican culinary tools as well as our cookbooks, aprons and signature prepared spices and bottled preserves. More items are on offer this season. And…

THE ULTIMATE MEXICAN FOODIE WEEK! Stay at one of the school’s two, double bedroom suites for your week in Mexico and live the life of real foodies! This package includes your personal use of the pool and rooftop terrace; your own luxury bathroom; the use of the kitchen for your breakfast and the fun of partaking in 2 cooking classes and all lunches prepared that week. The BIG BONUS: travel with us on our shopping expeditions to Cancun’s authentic Mercado 23 each Monday, the Puerto Morelos experience in the Mexican colony of shops and corner markets - La Colonia, most mornings; and weekday walks to the fisherman's wharf for our fish.

For more information and to book a class or the ‘Stay With Us” Foodie Adventure online go to www.thelittlemexicancookingschool.com.

Contributed to Life's a Beach by: Patti Murphy teatimetango@gmail.com

Mexican Wine and Tequila Seminar - Upcoming Dates

435836 — Fri, 26 Mar 2010 18:44:00 GMT

By popular demand, two more dates have been added for the Mexican Wine and Tequila Seminar presented by Sommelier Alexandre Rioux . Reservations are available for March 24 and March 31. Please contact Cat Brown at cat@purtomorelosliving.com for further details and to reserve a seat for this fun and educational class or book online through the The Little Mexican Cooking School website.

Mexican Wine and Tequila Seminar in Puerto Morelos

435836 — Tue, 16 Mar 2010 12:00:00 GMT

Last Tuesday I was invited once again to participate in a seminar at The Little Mexican Cooking School in Puerto Morelos. Having thoroughly enjoyed my experience in their regular cooking classes, I was certain that this special seminar, focusing on Mexican Wines and Tequilas, would be just as interesting and informative. Our presenter for the day was Alex Rioux, the sommelier from the exclusive Maroma Resort. A native of Montreal Canada, Alex speaks four languages, has a long history in Hotel Management working for such prestigious groups as Karisma and is certified by the AMS, the Asociacion Mexicana de Sommeliers. He is also charming, handsome and and an engaging speaker.

Having a background in not only food and beverage but also fine wine sales, I am, admittedly, not your average attendee but I was pleased to find that Alex's presentation was thorough and well organized and contained enough information to keep my attention. Because the importer I worked for in a former life represented a few Mexican wineries, I already had a short head start on the history of wine production in this country. Alex came armed with a complete history of viticulture in Mexico: the importation of vines from Europe, the control on wine production exercised by both the King of Spain and the Catholic Church, the major growing regions that have established themselves in this country and the varietals likely to be grown there. We were also given a concise explanation of wine production from grape to glass, important for anyone who is serious about wine and wants to be able to fully appreciate all of it's various attributes.

We went through a thorough tasting of three Mexican wines, following along on special tasting sheets that Alex had prepared for us. I liked them so much, I stole an extra to bring home for my own use.

After, moving through the three wines, the group enjoyed a nice lunch of Peruvian ceviche (lovely with the Casa Madero 2V), aracherra sopes and tamales with a variety of sweet and spicy salsas and a delightful chocolate chipotle cake topped with a special desert crema, specially blended by the school's Chef de Cuisine, Claudia.

After lunch, we moved on to a discussion of tequila. What is it? Where does it come from? How is it made? and What are the different varieties of tequila? We learned how to properly read and discern the labels on the bottles and about the aging requirements specified for each of the five types of tequila, plato (blanco), oro (joven), reposado, anejo and extra anejo. There is no Appellation of Origin or D.O.C. when it comes to wine in Mexico, however in 1993, the tequila industry leaders set in place the Consejo Regulador del Tequila to protect the name, and the product with a strict set of rules controlling the agave sourcing, production process and marketing of this national beverage. It was interesting to learn that some of the original producers of tequila are still some of the biggest names in today's industry, Sauza, Cuervo and Herradura to name a few.

We tasted through three lovely tequilas, each an excellent representation of their category and finished up by watching a well produced promotional video about tequila production. It was, as I had hoped, a fun and informative day and I know that we all went away with a greater appreciation of Mexican wines and a lot more knowledge about tequila. Next time I am in the store, I will definitely know what I amloking for. Thanks again Cat and Patty for the invitation and thank you to Alex Rioux for preparing a well organized and comprehensive seminar for us to enjoy. Word on the street is that The Little Mexican Cooking School will be holding more of these classes in the near future. If you have the time, I highly suggest you attend.

The Little Mexican Cooking School - A Review

435836 — Wed, 03 Feb 2010 12:00:00 GMT

When I received the email last week from Catriona Brown in Puerto Morelos, I really wasn't sure what to expect. An empty seat had come available in her interesting new endeavor, The Little Mexican Cooking School and she invited me to sit in on the class. I had been receiving information about these classes from the founders Cat and Patti Murphy since the inception of the school last Fall and, on paper at least, it looked very promising. On the other hand, I have been in Mexico long enough to see a lot of poorly conceived but well-meaning enterprises go up in smoke, so I was a bit skeptical. I have also attended a few "cooking classes" in the United States, most of which eventually degraded into a catered cocktail party with the guests all getting soused and forgetting everything about the meal. What if this class was just another hair-brained scheme designed to milk money out of unsuspecting tourists? What would I say to my friend and fellow blogger? What kind of a review could I possibly give if it totally stunk? So, as I made the drive to Puerto Morelos last Friday, I was excited but my emotions were understandably mixed.

I had no trouble finding the school as there is a very clear map printed right on the school's website. I pulled up to an adorable side by side Mexican duplex, one side I was to learn was Cat's current home, and the other housed the school with several bedrooms above, designed to accommodate visiting chefs. The other students, eight of us in total, were already in attendance and taking their places in the "classroom" as I arrived.

Chef Claudia welcomes the group.

I was pleasantly surprised to walk into a clean, bright well equipped kitchen with long tables set up from which the students could observe the Chef/Teacher and her assistants as they prepared the selected menu for the day. The far end of the kitchen was open to the back patio which has a lovely pool, a storage bodega for all the various ingredients we would require for our class and an area for the "anafre", a traditional charcoal "grill" of sorts, topped with a "comal" for everything cooking tortillas and searing meat to boiling beans and roasting vegetables. In some regions the "anafre" is used to heat the home. The room was just spacious enough to accommodate all of us with room to move around a bit and take pictures.

Lucy toasting tortillas

Our Master Chef for the day was Claudia Garcia Ramos de Celis and she was not what I was expecting. In my mind I had envisioned a nice old Mexican "abuela" from the puebla, hired to cook a variety of traditional meals while Cat gave commentary and provided translation. I could not have been more wrong. Chef Claudia is a young, well-spoken, energetic mother of three who is passionate about passing on the authentic Mexican cuisine to foreigners and countrymen alike. Originally from Mexico City, Claudia first developed her love of cooking while standing at the side of her grandmother preparing the daily meals for the family. Her grandmother taught her the importance of using fresh ingredients, employing traditional cooking methods and tools and putting care and love into every dish. Educated at both the Universidad Motolina and the Universidad Cedim Monterrey in Nuevo Leon, she later refined and expanded her culinary repertoire at the world renowned Culinary Institute of America in New York.

Learning about chilies

We began our day with an explanation of the various ingredients common to all authentic Mexican cuisine. The class was introduced to various chilies, both fresh and their dried counterparts and told in what dishes each might be used. A discussion of important citrus fruits followed including an introduction to Yucatecan Limes! Next, we covered the various spices and dried herbs, many of which were cultivated by the parents of Lucy, one of the two girls prepping the food for the day and assisting Claudia. We discussed the various pastes unique to Mexican cooking all the while receiving a history of food in Mexico including the introduction and assimilation of ingredients from far off lands which contribute to today's "Nuevo Mexicano" cuisine. There was a lot of information to absorb and the participants had many questions as we continued through the day.

Daisy and Lucy hard at work

Our menu for the day was printed for all of us and included the ingredients and cooking instructions for each dish we would prepare. We were given the opportunity to make and cook our own tortillas. Some of the "masa" was used to create the most delicious "sopes" filled with refried beans, a particular canned meat called "Chilorio", white onion, cilantro, "queso fresco", "crema" and a salsa made on the spot from vegetables roasted on the "comal". I have had many sopes in my five years in Playa. None were as fresh and flavorful as these. As we moved from menu item to menu item, Claudia described the ingredients and the best way to handle and prepare them. She taught us how to cure a "mocajete", the stone mortar and pestle ubiquitous in Mexican kitchens and how to prepare the beautiful earthenware pots used to cook soups and beans. We learned to clean and cook zucchini blossoms and "nopales", how to tame the heat from fresh chilies and what spices, if cooked with beans, will reduce gas. All the while, our hostess Cat served refreshments, Agua de Jamiaca, "Horchata" and small glasses of tequila and "Xtabentun".

Preparing salsa in a mocajete

Sopes

Once we had made our way through all eight of the menu items, following along on our recipe sheets as the ladies cooked, we retired to the dining room to a prettily set table. Here we were finally able to taste the wonderful meals we had been taught to prepare! Each dish was delicious, and the group finally fell silent as we all tucked into our meals.

Lunch time!

A delicious meal.

At the end of the meal, Cat presented each guest with two wonderful takeaway gifts, a Little Mexican Cooking School apron, made by one of the girls, and a spiral bound cookbook chock full of wonderful recipes. Chef Claudia signed each of our books and gave us her email address and website, inviting us to contact her at anytime with questions or for clarifications on what had been covered during the day.

As I mentioned earlier, I came into this class with a healthy dose of skepticism. In the end, I could not have been more pleased with the entire experience. It was exactly what I had hoped it would be and actually far exceeded my expectations. The cost, $90 per person plus tax, is well worth it and you can easily see just how much of these fees goes right back into the business. They have an excellent and engaging chef, two capable assistants and the best and freshest ingredients available. The apron and cookbook are just icing on an already splendid cake. Everything is so well thought in this intimate cooking class.No detail has been overlooked. Congratulations to Cat and Patti! They have really put together something special in Puerto Morelos, an excursion I will recommend highly to local friends and visitors alike.

Our hostess, Catriona Brown.

Classes are held at The Little Mexican Cooking School every Tuesday and Thursday and most Fridays. Several guest Chefs are scheduled over the next few months to be sure to check the Riviera Maya Events Calendar for upcoming dates and details.

New Cooking School Opens in Puerto Morelos

435836 — Wed, 25 Nov 2009 00:17:00 GMT

The Little Mexican Cooking School officially hangs out its shingle on December 8th and will continue with what they call ‘cooking class adventures’ every Tuesday and Thursday until the end of April.

The school was born as a result of the passions of Australian, Catriona Brown and Canadian, Patti Murphy, both ‘foodies’ and world travelers. The classes are 6 hours per day and involve a introduction to all the ingredients of our famous Mexican palette. School and guest chefs will offer expert advice on the techniques of Mexican cuisine; and participants will have the opportunity to prepare a full menu of dishes. The finale of the day promises to be a true Mexican feast. ‘Cat’ Brown is a well known business owner and Charity Leader in Puerto Morelos. She fell in love with the Yucatan while on holiday a few years ago, and decided to plant her roots here. Patti Murphy had her first career in the restaurant business and now produces FOOD TV. She has an insatiable desire to extend her knowledge of local cuisines to the rest of the world. Their idea is to create fabulous day long food adventures for tourists at resorts in Cancun and Playa del Carmen. Brown claims that the school also will entice the growing community of expats in the area.

There are three main reasons why people will enjoy these cooking classes according to the dynamic duo heading the school. The School chef is Mexican, Claudia Ramos Cellis who was trained in several Mexican Universities with graduate training at NYC’s Culinary Institute of America and who speaks 4 languages. Claudia brings to the table a vast knowledge of all regions of Mexican cuisine, and her portfolio of world classics. Brown and Murphy are offering a special “Chef Week” once a month when one of a several International Celebrity Chefs will take over the spatula. They also promise a rotating menu each week during the month to whet everyone’s appetite. Billed as an Authentic Food Adventure for Curious Travelers The Little Mexican Cooking School looks like a sure bet for fun, excitement and taste. Visit their website at www.thelittlemexicancookingschool.com for booking information.