Reyna Polanco Abrahams
invites you to her San Miguel de Allende home
to learn the secrets of Mexican cooking.
 "For anyone interested in learning more about Mexican food and culture, Reyna Polanco Abraham's San Miguel de Allende kitchen is the place to be. Reyna was brought up in Coatepec, Veracruz and delights in sharing family
recipes from her Mexican gulf coast state. She also enjoys cooking traditional
dishes from Guanajuato, Michoac�n, Jalisco, Puebla, Oaxaca, and as far as Yucat�n.
Reyna's classes are in English, with printed recipes for everyone. Her
fun-filled classes are enjoyed by locals and travelers. After each session Reyna
prepares a comida (full afternoon meal) of the dishes she teaches that day, including
drinks, dessert and coffee. Everyone looks forward to the sumptuous food - and having a
good time."
A sampling of dishes Reyna prepares for her classes
Soups
Mexico's famous tortilla soup (also known as sopa Azteca), pozole (hominy-meat soup),
classic Mexican chicken soup, and a variety of vegetarian cream soups.
Rice and Pasta
Red tomato rice, green herb rice, Mexican rice with onions and broth and sopa seca de
fideos ("dry soup" made with thin pasta).
Antojitos
Snacks made from masa (corn dough) such as gorditas (thick tortillas) filled with black
beans, enchiladas, tamales from different regions of Mexico and sopes (filled masa tarts).
Vegetables
Preparation methods for vegetables poplar in Mexico such as: chayote squash, nopales
(cactus paddles) j�cama, plantains, chiles, and various beans. Salads such as corn and
lentil salad on a fresh corn leaf and vinegar vegetable in escabeche.
Main Dishes
Chicken in pip�an (pumpkin seed sauce), chicken in squash blossom sauce, mole poblano
(mole from Puebla), lean pork loin in mole verde ( green sauce), chiles rellenos, and
chiles en nogada (stuffed chiles, walnut sauce and pomegranate seeds).
Salsas
Uncooked red tomato table salsa, uncooked green tomatillo table salsa and various
cooked salsa using different chiles.
Dessert
Nopal (cactus paddle) cake, pastel tres leches (traditional rice cake made with three
creams), avocado cake, and cajeta (goat milk caramel) flan.
Special Drinks
Pineapple - parsley agua fresca, jamaica, bougainvillea flower, chia seed, and tasting
of regional liquors and tequilas. |
