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Rosca de Reyes, a Mexican tradition and religious holiday
En Español

The Rosca de Reyes, or ring-shaped Rosca de Reyes is a sweet round, cake or oval shape Mexican bread, decorated with slices of crystallized or candied fruit colors. The King cake is also called: biscuit, cake or sweet bread to celebrate the three kings.

Rosca de Reyes by El Molino

Rosca de Reyes by El Molino

The celebration of Epiphany to enjoy the Rosca de Reyes is a Mexican tradition that takes place, 12 days after Christmas, each year in social reunions with family, friends or colleagues in offices or homes. This meeting is usually done a few days before or after January 6 at the offices or places outside the home, however for the family reunions they are normally held in homes on the sixth day of January in the evening, Epiphany Day or the appearance of the Wise Men or Magi Kings: Balthazar, Melchior and Caspar.

This tradition of eating together and sharing a rosca de reyes bread with a hot chocolate to remember the Holy Kings, is made as a snack or pre-dinner at an early hour in the late evening, so that children are present and can participate in the tradition of getting together to enjoy and share a slice of rosca de reyes

Rosca de Reyes with plastic doll

Rosca de Reyes with plastic doll

and it is important when you cut a slice, that on both sides of the rosca, does not appear the figure of the infant Jesus (plastic doll symbolizing Jesus newborn). It is worth to mention that also a small showing inside may bearly appear in the sweet bread. Now in days another figure of a Wise Men of plastic may be hidden inside the bread, so that two people who are to split the party cost. It is said that the person who finds the baby Jesus, should put the house for a party on Candlemas Day on February 2. On this day your guest are expecting to eat tamales and Mexican appetizers, so it is important to re-join the same group that was present when the rosca was cut. Incidentally, the person who finds the plastic wise man or Magi King in his or hers slice, normally must pay the costs of the party, in reality the expenses of the party is shared by both persons. It is considered to have good luck and that you are fortunate if you find the baby Jesus and/or the Wise Man.

The tradition of holding the reunion to celebrate the Day of the Epiphany comes from the middle ages in Europe, mainly from Spain and France. This tradition came to Mexico at the time of the early years of the viceroys.

El Molino Bakery bakes the best Rosca de Reyes which is sold in Mexico since 1928, MexGrocer.com buys the Roscas de Reyes from El Molino bakery in Tijuana where they freeze the freshly baked roscas and we keep them like that, until we send them to our customers throughout the United States so you can get home fresh and ready to eat when they are delivered to your door.

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The Christmas holiday is a wonderful time of celebration, fun, family, and food. Though no one needs an excuse to eat, Christmas is not the same without (several) feasts. For many Mexican families, Christmas dinner is eaten on Christmas Eve, or Noche Buena. With a rich cornucopia of holiday dishes to choose from, there’s many opportunities to create a feast filled with dishes which delight the tastebuds. Here are a few recipes for inspiration:

Tamales are particularly popular at Christmas time and will often be served as part of dinner on Christmas eve.

Chicken Tamales Recipe from Maseca Collection

Ingredients: 6 cups Maseca Corn Masa Mix for Tamales

6 cups Chicken broth

1 cup corn oil

2 tsp salt

1 tsp baking powder

1 1/2 large rotisserie chicken

2 cans salsa verde or tomatillo sauce

1 bag corn husks

Mexican Recipe Instructions: Soak the corn husks in warm water until soft. Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture. Shred the chicken and marinate in the green salsa or tomatillo sauce. Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa. Fold the sides of the corn husk to center over the masa so that they overlap to make along package. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam. Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk.

At the posadas parties in the lead up to Christmas Mexicans will serve a drink called ponche con piquete. It is a hot punch based on pulped seasonal fruits mixed with spices such as cinnamon, with an added shot of something alcoholic such as rum, brandy or tequila.

Ponche con piquete

Ingredients

2 Golden Delicious apples, peeled, cored, and cut in 1/8ths

3/4 cup raisins

1 pound guava, quartered 3 (3 to 4-inch) pieces sugarcane, each cut in strips

1/2 cup prunes

1/2 pound crabapples, peeled and cored

2 cups (1-inch) diced pineapple

1 cup sugar

4 (2-inch) pieces Mexican cinnamon

8 cups water Tequila

Directions: In a large pot, place the fruit, sugar, cinnamon, and 8 cups of water. Bring to a boil and lower heat and simmer for 1 hour. Serve hot in a mug that has a shot of tequila in it.

Tres Leches Cake: Pastel de Tres Leches or Three Milk Cake is a butter cake flavored with vanilla. It is soaked in a mixture of three different milk products, hence the name Tres Leches. The three milks, when combined, create just the right sweetness, density and mouth feel for a rich cake, making it moist but not mushy.

Pastel de Tres Leches Recipe

Ingredients:

For the Batter: 3/4 cup butter

1 3/4 cups sugar

8 egg yolks

2 1/2 cups flour, sifted

2 1/2 tsp baking powder

1/2 tsp salt

1 tsp vanilla extract

1 cup milk

6 egg whites

For the Milks:

2 cups evaporated milk Carnation (Leche Clavel)

1 1/2 cups sweetened condensed milk

3 1/2 cups table cream

6 egg yolks

For the Meringue:

6 egg whites

2 cups sugar

1 3/4 cups light corn syrup or honey

2 limes, juice

Recipe Instructions: Preheat oven to 350 degrees. Grease and flour a 12 by 8 inch cake pan. Prepare the batter: Cream butter. Gradually mix in sugar, and continue beating until mixture is light and creamy. Add egg yolks. Slowly mix in flour, baking powder, and salt. Add vanilla extract, and slowly mix in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake for 40 minutes or until edges are golden brown. Remove from oven and cool on rack. Prepare the Milks: Blend evaporated and condensed milks and table cream with egg yolks in a blender or food processor. Bring half this mixture to a boil in a saucepan, stirring constantly. Remove from heat and stir in remaining mixture. Pour over cake. Prepare the Meringue: In a double boiler, mix egg whites and sugar. Beat until stiff. Slowly add corn syrup or honey, and continue beating until stiff peaks form. Add lime juice and continue beating until shiny. Remove from heat. Invert cake on a deep dish or platter.Spread meringue over cake and decorate with strawberries. Serve at room temperature. (Biscocho de Tres Leches) (Three Milks cake)

Enjoy and happy holidays from MexGrocer!

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Consumers seeking for "authenticity" in Mexican dining.
Special Article Contribution by Kathleen Furore

The new Ethnic Food & Beverage Consumer Trends Report from Technomic Inc., a Chicago-based market research firm, was full of interesting information about consumers’ preferences in ethnic cuisine. The finding that most intrigued me: only about one-fourth of people polled are satisfied with restaurants’ selection of ethnic foods. That included just 23 percent of consumers speaking about limited-service chains and 28 percent about full-service brands.

If those consumers are unhappy with selections of Mexican food specifically I have to admit I’m a bit surprised, considering how significantly Mexican food has evolved since I started covering the industry in 1997—the year el Restaurante Mexicano magazine debuted.

Consumers responding to the Technomic survey said they want more “authenticity” in the ethnic cuisine they’re consuming. And that is exactly what Mexican restaurants today are striving to provide. From taquerias and food trucks to fast food chains and sit-down family restaurants to fine dining chains and single-unit independents alike, chefs are reaching beyond the nachos, ground beef tacos and melted cheese-drenched enchiladas that once prevailed on U.S. Mexican menus.

Examples of the authentic food these establishments are serving:

Puesto Mexican Street FoodTaco stand/fast-casual eatery: At Puesto Mexican Street Food, a restaurant in La Jolla, Calif., that is modeled after a Mexico City taco stand, customers enjoy homemade salsas prepared fresh daily and tortillas made on-site from stone ground maize. The menu focuses on guisados (grilled foods) that include fish, shrimp, chicken al pastor, carne asada and gourmet Mexican vegetarian items like zucchini flower, corn truffle and soy chorizo potatoes.

Rubios Mexican Fast FoodFast food chain: Rubios, famous for its fish tacos, features a Mango Habanero Pacific Mahi Mahi taco. The fish is seasoned in olive oil and garlic or house blackened, then grilled on an authentic comal and topped with mango pineapple salsa, a smoky red chile sauce made with guajillo, ancho and red jalapeño chiles, crema and serrano cabbage slaw.

Rosa MexicanoFine dining chain: Rosa Mexicano debuted in New York City in 1984. Back then New York Magazine applauded the restaurant for introducing New Yorkers to a “hitherto unfamiliar, elevated version of Mexican cuisine.” Today, Rosa Mexicano serves “contemporary Mexican cuisine rooted in authentic flavors utilizing socially responsible ingredients combined with stylish spaces and festive atmosphere” at its 15 locations (with one scheduled to open in San Francisco soon). Upscale menu items include ceviches such as Camarones (Rock Shrimp) with sweet mango, pineapple, heirloom tomato, mint, toasted pumpkin seeds and chile pasilla-avocado sauce; Tablones (Tequila Braised Short Ribs) with Mestiza sauce (tomatillo-tomato-chipotle) and rajas (slow-cooked Mexican peppers); and the Cochinita Pibil (Yucatan Baked Pork Shoulder) that has been on the menu since 1984.

Babita MexicuisineFine dining, single-unit independent: Babita Mexicuisine, owned and operated by Chef Roberto Berrelleza, specializes in the kind of gourmet Mexican fare often found in Mexico City. Popular dishes at this San Gabriel, Calif., restaurant include Chiles en Nogada, Lamb Shank Mixiote and the classic Chile Relleno Oaxaqueno along with unique culinary creations such as the award-winning Shrimp “Topolobampo” in a super hot habanero, mustard, tomato and white wine sauce and the Chicken and Shrimp “Elba” sautéed in tequila, banana-chipotle sauce and served over chayote gratin. Chef Roberto prepares every dish, using such unique ingredients as zucchini blossoms, cuitlacoche, prickly pear and guamuchil.

Those are just a few of myriad restaurants answering consumers’ calls for authentic ethnic cuisine. Based on my experience covering the food and beverage industry—and on the fact that the Mexican restaurant segment is experiencing higher growth rates than the industry overall—I am confident chefs will continue to innovate as Mexican cuisine in the U.S. continues to evolve.

See Related Articles:
Restaurant Reviews: Xoco (by Rick Bayless) in Chicago, IL

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I discovered Cherimoya (Chair-ee-moya) one day as I was looking at a list of fruit in season. Recognizing every fruit listed but this one, of course, my interest was sparked to do some research. Finding an article that called this the “Ice Cream Fruit” drew me in further. The fruit looks like a cross-pollination between an artichoke and an avocado… oval,  with a smooth or slightly tuberculated skin. The fruit flesh is white and creamy, and has numerous dark brown seeds embedded in it.  According to one article, “Some characterize the flavor as a blend of banana, pineapple, papaya, peach, and strawberry. Others describe it as tasting like commercial bubblegum. ” which is probably the reason why Mark Twain called the cherimoya “the most delicious fruit known to men.”

Unfortunately, you won’t find this treasure on the shelf of your local Whole Foods Market. Though grown throughout Central and North America (even making it up to growers in California), the soft skin and short season of this fruit makes it hard to produce commercially. After doing a little search for it myself, I found it online for $15 a fruit! Despite it’s rarity, the cherimoya’s popularity in the U.S. and Mexico is growing. There’s even a Cherimoya Fair held in Irvine, Ca (and a website dedicated to the fruit, too: cherimoya.com).

And it’s no wonder, though the flavor could sell itself, the cherimoya has multiple health benefits too.

  • “100 g of fresh fruit pulp provide about 75 calories. It contains, however, no saturated fats or cholesterol. It characteristically contains a good amount of dietary fiber (3 g per100 g) that helps prevent absorption of cholesterol in the gut.
  • Cherimoya contains several poly-phenolic antioxidants. Among them, the most prominent in annona family fruits are Annonaceous acetogenins. Acetogenin compounds such as asimicin, bullatacinare…etc are powerful cytotoxins and have been found to have anti-cancer, anti-malarial, and anti-helminthes properties.
  • It is very good in vitamin-C.
  • In addition, cherimoya fruit is a good source of B-complex vitamins, especially vitamin B-6 (pyridoxine). 100 g fresh fruit provides 0.257 mg or 20% of daily-recommended levels. Pyridoxine helps keep-up GABA neuro chemical in the brain. High GABA levels calm down nervous irritability, tension, and headache ailments.Further, it has a well balanced sodium-potassium ratio. A good potassium level in the body helps control heart rate and blood pressure; thus, counters the bad influences of sodium. It also contains more minerals weight per weight than many common fruits like apples, rich in copper, magnesium, iron and manganese.”

    I don’t know about you, but I’m impressed. Looks like I’ll be ordering some cherimoya very soon.

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    En un cacerola derrita la inercia, la amargura y el tedio. Unte bien con mucha risa, especialmente sobre las propias tragedias. En bol aparte, pele y corte en tiras la ansiedad, pique fino el egoísmo. Ponga en remojo el yo hasta que se macere, pero cuide de no derretirlo enteramente.
    El rencor (que es furia rancia) aplástelo contra una tabla, troce el reproche y la envidia. Tire a la basura el pellejo, la pereza para pensar, la vanidad de no cometer errores y la cobardía de no admitirlos. Deje largo rato bajo la canilla, hasta que se vayan por el sumidero, el remordimiento por el pasado, la culpabilidad por el presente y el miedo por el futuro. Amase todo con ternura, sin ahorrar algún gramo de locura.
    No se preocupe si tarda en ablandarse: la impaciencia no es compatible con la ternura. Sazone con la defensa de algún derecho, propio, y sobre todo ajeno. Cocine al fuego lento de la pasión, pero vigile que no se queme. Para decorar, use armonía con la existencia y distribuya en la fuente combinando imaginación y lucidez. Deje reposar dos horas (o veinte años) y sirvalo con mucho amor.

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    Rosca de Reyes, una gran tradición Mexicana y fiesta religiosa
    For English

    La Rosca de Reyes, roscón o rosco de reyes es un pan dulce festivo en forma redonda u ovalada, adornada con rodajas de fruta cristalizada o confitada de colores. Los Roscones de Reyes tambien se denominan: biscocho, pastel o pan de dulce para celebrar los reyes magos.

    Rosca de Reyes El Molino

    Rosca de Reyes El Molino

    La celebración del Día de Reyes para partir la Rosca de Reyes es una tradición Mexicana que se lleva a cabo cada año juntando amistades cercanas ya sean familiares, amigos o compañeros de trabajo en las oficinas o casas. Esta reunión normalmente se hace unos días antes del 6 de Enero en las oficinas o lugares fuera de la casa y para las reuniones familiares se celebran en las casas el día seis de Enero en la tarde, día de la Epifanía o aparición de los Reyes Magos: Melchor, Gaspar y Baltazar.

    Esta tradición de juntarse a comer y compartir una rosca de reyes con un chocolate caliente para recordar los Santos Reyes Magos, se hace con una merienda o cena a una hora temprana de la tarde noche, para que estén presentes los niños y participen en la tradición de todos partir juntos una rebanada de rosca de reyes

    Rosca de Reyes con figura

    Rosca de Reyes con figura

    y que vean todos los presentes, que por ambos lados del corte no aparezca la figura del niño Jesus (muñeco de plástico que simboliza a Jesús recién nacido). Vale la pena mencionar que actualmente también se esconde adentro del pan de dulce o rosca: otra figura de Rey Mago de plástico para que exista la oportunidad de que sean dos las personas que los encuentren al partir la rosca y se dice que la persona que se saca o encuentra al Niño Jesus, debe poner la casa para hacer una fiesta el dia de La Candelaria que es el 2 de Febrero. Ese dia se comen tamales y antojitos Mexicanos y se vuelven a juntar el mismo grupo que estuvo presente cuando se partió la rosca. Por cierto, la persona que se saca en su rebanada el Rey de plástico es el que normalmente debe pagar los gastos de la fiesta, pero en la realidad la fiesta la hacen ambas personas poniéndose de acuerdo y se considera que tienen buena suerte y que son afortunadas por encontrar al Niño Jesús y al Rey Mago.

    La tradición de celebrar la reunión de cortar las Roscas de Reyes, rosca de pan dulce o Roscón viene desde la Edad Media en Europa, principalmente en España y Francia. Este celebración llego a México en la época de los primeros años del Virreinato.

    Pastelería El Molino hornea la mejor Rosca de Reyes que se vende en México desde 1928, MexGrocer.com la importa de su pastelería en Tijuana que se congela recién horneada y nosotros la mantenemos así hasta que la enviamos a nuestros clientes en todo Estados Unidos para que les llegue a su casa fresca y lista para comerse.

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    Nuestra Señora de Guadalupe es una de las grandes milagrosas aparaciones de la tan renombrada por la religión Católica Romana “Virgen María”. El 9 de Diciembre de 1531 cuenta la historia que un indio llamado Juan Diego mientras caminaba hacia la Ciudad de México vió en el Monte Tepeyac la visión de una niña de aproximadamente 15  o 16 años de edad. Cuando el Indio se acercó afirmó que era La Virgen de Guadalupe la que se encontraba ahí. La Virgen en el lenguaje natal Náhuatl le dijo a Juan Diego que una iglesia debía ser edificada sobre el suelo que pisaban. Inmediatamente el Indio fué a comunicarle al Fray Juan De Zumárraga. El Fray  no le creyó al instante y le pidió que confirmara que en realidad era La Virgen la que le había hablado. Cuando el Fray y el Indio regresaron al Monte Tepeyac La Virgen estaba ahí y les pidio que reunieran flores, un estilo de flor muy peculiar que en ésa época no se encontraba en La Ciudad de México. El Indio tomó su manto y La Virgen reunion las flores. Juan Diego con las flores en el manto lo tomó y las flores cayeron. El día 12 de Diciembre el Indio y el Fray presenciaron la aparición de la Virgen de Guadalupe sobre el manto de el Indio Juan Diego. Milagrosamente al despejar las flores de el manto apareció la famosa imagen sobre el manto, manto que se encuentra en la Basílica de Nuestra Señora de Guadalupe en la famosa Ciudad de México.

    El pueblo Mexicano y sudamericano celebra el 12 de Diciembre la conmemoración y adoración a la Virgen de Guadalupe. Las celebraciones consisten en miles de peregrinaciones desde diferentes estados de la República Mexicana y Centroamérica hacia la Basílica de Nuestra Señora de Guadalupe.

    En México La Virgen es el ícono más fuerte y más reconocido por la Religión Católica. El 12 de Diciembre se celebra el día de la “Patrona de México” La Virgen de Guadalupe.

    Imagen de Sumandoluz.com

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    The winter holiday brings a season of festivities, friends, and food. I LOVE this holiday season, who doesn’t? And MexGrocer is here to help your party planning all the way. You know we sell food, but our website also features recipes and sells decor too! Here’s something to get your inspiration kick-started for your next fiesta:

    Choose your menu

    Most of these recipes are a breeze to prepare –  but only you need to know how easy! Impress your friends with a delicious spread of finger foods, and the stand-by staple: chips and guacamole! Click a name for the full recipe details.

    Killer Chile Rellenos

    Chiles rellenos are made of Chile Poblano (Ancho)or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered  with lightly spiced red sauce.

    Queso Fundido – Mexican Fondue

    This is always popular at parties. Serve with tortilla chips or roll up some of the dip in a warm tortilla.

    Guacamole Mixtec Style

    Guacamole is a spicy Mexican paste made from crushed avocado and various seasonings, usually including onions, peppers, garlic and tomatoes.

    Set the soundtrack

    No party is a party without some music! Here are a few of our favorite tunes sure to get the party moving:

    Bamboleo by Gipsy Kings

    Cool and catchy with a strong vocal

    La Marea by Manu Chao

    Lively and busy – great fun with friends

    Plan party game
    Forget pin-the-tail, play a couple of party games that get your guests up and moving!

    Fiesta Flash

    Here’s a great idea for a simple game to play with mates – all you need is a camera with a self-timer and a few ‘up-for-it’ friends!

    Number of players? As many as you have!

    Who can play? This one’s for everyone – especially the camera shy!

    What’s needed? A camera with a flash and self-timer (most digital cameras and some disposable cameras have both – just check first!)

    What’s the gist?
    1. Grab the camera, set the self-timer and the game begins.
    2. Each player must hold the camera at arm’s length and point it at themselves for a second or two – before passing it on to their left.
    3. Keep going, until the camera goes off with a flash of light, a startled face and much laughter.
    4. If the flash goes off, that person must do a quick forfeit (you decide!) before the game continues. Of course, random forfeits can also be awarded for not holding the camera long enough…

    Who wins? Anyone lucky enough to avoid the flash.

    Sombrero Dance

    In this fiesta game if you get caught with the sombrero you must eat a hot pepper!

    To play you’ll need a sombrero, music, fun loving players, and chili peppers. As your dancing to some festive music take the sombrero and place it on somebody else’s head, they then must place it on another’s head, and so on.

    When the music stops whoever last had the sombrero on must eat a pepper!

    Decorate your space!

    Don’t forget to make your space lively by adding some fun colors and decor! Check out what MexGrocer has to offer:

    Party Decorations

    Party Tableware

    Party Drinkware

    Enjoy your fiesta! And don’t forget to check out MexGrocer.com for more recipes, decorations, party favors, and ideas!

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    Beyond being delicious, Avocado (the main ingredient in guacamole, in case you didn’t know) is pretty nutritious. It packs a lot of calories, but eaten in moderation, it can be a healthy, and lip-licking delicious, eat! Check out just a few of the health benefits below:

    Avocado is a rich source of healthy fat. What is healthy fat, you ask? Healthy fats are monounsaturated fats which, according to the American Heart Association, decrease harmful LDL cholesterol, raise beneficial HDL cholesterol and last but not least, lower your risk of stroke and heart disease. One-half cup of guacamole contains 15 grams of fat. The majority, about 10 grams of the 15, is monounsaturated fat, the California Avocado Commission says. There are only 2 g of saturated fat, and no cholesterol.

    Finally, the avocado is an excellent source of vitamins B-6,C, K and Folate, and the minerals: copper and potassium. Folate is necessary for your body’s production of red blood cells, and it decreases your risk for cardiovascular disease. Vitamin C aids in healing by  increasing the absorption of calcium and iron,and  maintains healthy teeth, bones, gums and blood vessels. Vitamin B-6 is vital for the normal function of your neurological system, and potassium is necessary to maintain normal heartbeat and blood pressure. Avocado is high in oleic acid, which has been shown to prevent breast cancer in numerous studies.

    One-half cup serving of avocado also provides about 8 grams of Fiber, too. Fiber is found in all plant-based foods, and  promotes normal bowel function, reduces the risk for heart disease (a healthy heart is a happy heart!) and diabetes by lowering your glucose  and cholesterol levels, according to MayoClinic.com.

    According to Livestrong.com, “Avocados have more of the carotenoid lutein than any other commonly consumed fruit. Lutein protects against macular degeneration and cataracts, two disabling age-related eye diseases.”

    All in all, sounds like every day should be guacamole day!

    P.S. – This is a really cool website you should check out for tips, recipes, and facts about the amazing avocado.

    http://www.avocadocentral.com/nutrition

    Read more:

    1.  http://www.livestrong.com/article/290000-what-are-the-benefits-of-eating-guacamole/#ixzz2CEcuZqep

    2. http://www.beinglatino.us/lifestyle/health/more-than-guacamole-5-health-benefits-of-the-avocado/

    3. http://www.heart.org/HEARTORG/Conditions/Cholesterol/PreventionTreatmentofHighCholesterol/Know-Your-Fats_UCM_305628_Article.jsp

    4. http://www.avocado.org/avocado-nutrients/

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    Maybe some of you out there are like me. When it comes to cooking, I can hold my own, but when it gets down to the really good stuff, I’m pretty lost. That’s why I’ve taken an active interest in learning from the masters. Perhaps, like me, you’ve also never considered taking a cooking class — but in my research, cooking classes (even the online kind) are surprisingly pretty good deals.

    Here’s a few (online) cooking classes that you might like to check out:

    Epicurious Cooking School

    Mexican Cuisine: http://cookingschool.epicurious.com/c1-catalog-detail.php

    Cost: $49 for four hours of instruction, PLUS the first class is free!

    Lessons:

    • Overview and Salsas
    • Chiles
    • Moles
    • Tamales
    • Ceviches
    • Pork & Tortillas
    • Rice & Seafood
    • Beef & Beans

    Universal Class

    Tex-Mex Cuisine: http://www.universalclass.com/i/course/tex-mex-cooking-101.htm

    Cost: $30 for six-month subscription ($55 for a CEU Certificate)

    Lessons:

    • Tex Mex Cuisine
    • Classic Tex-Mex Recipes
    • Salsa, Rice, and Cheese
    • Pasta
    • Tex-Mex Flavors
    • Guacamole, Beans and Quesadillas
    • Beer Battered Fritters, Pizza, and Stuffed Cherry Tomatoes
    • Nachos, Beef and Chipotle Pasta, and Corn on the Cob
    • Chimichangas, Potato Bake, and Baked Chicken
    • Chili
    • Marinades, Soups, and Potatoes
    • Beverages

    Live Linga

      Mexican (Link: http://www.livelingua.com/mexican-cooking-classes.php)

      Cost: $99 for 4-5 hours of instruction (cooking and language instruction simultaneously)

      Lesson: (Choose one of four)

      1. Sopes – Salsa de Chipotle Molcajeta – Jamaica

      2. Tostadas de Tinga – Guacamole en Molcajete – Pepino con Limon

      3. Gorditas – Salsa Verde Molcajeta – Pina con Apio

      4. Mole – Enchiladas de Pollo/Queso -Tamarindo

      Happy Cooking!

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