Cancun—Cooking Class

This activity was one of the highlights of our trip. It is held at El Puebilito, which is about 5 minutes from the main lobby of Fairmont hotel where we were picked up. The class took about 4 hours but the amount of knowledge learned to cook Mexican food was well worth it. We learned to grill skirt beef and tuna in open flame for tacos. We also had a hands-on opportunity to make fresh corn tortillas. Cooking utensils were frequently cleaned and returned to our spot and we were very well taken care of.

All the ingredients for the class were prepared by the chef and helpers ahead of time. The facility was immaculate and well-organized. 

We made several types of salsa including Pico de gallo (6 roma tomatoes, 1/2 white onion, 1 lime juice, chili pepper, cilantros, and salt and pepper), salsa verde, and guacamole.

And beef Taco!

Making fresh green salsa with tomatillo, onion, garlic, cilantro is super simple with the blender. It’s used to top tacos or tostada. Very healthy and delicious.

This tiny habanero is very spicy, charring it to the right consistency brings out added flavor for the salsa. A small 1 inch square is about 5/10 spiciness. While charring the pepper, it’s common the stem burns slightly.  

Making caramelized onion and grilling pineapples. To caramelize onion, we sautéed thinly sliced onion until turning dark, add about 1 or 2 tablespoons agave syrup or honey to taste.

Pico de Gallo topped with charred pineapple is amazing.

Grilling tuna and skirt steak requires more than skills, you have to not be afraid of flames. First, heat the frying pan until hot, then add some olive oil; when the oil is hot, add in the meat, one at a time, stirring constantly but only flip once. Grill each side for about 2 minutes. Pour in some vodka (I use cooking wine at home) to promote flames that does the magic to enhance the flavor of the meat. Slice the steak and cube the tuna for taco/tostada fillings.

To make Guacamole, we first grind a clove of garlic sprinkled with a little salt until fine, then we add the desired piece of charred habanero, blend it until mushy. Next we add avocado, about 4, and blend it together with mortar and pestle, leaving some avocado chunks for a slightly coarse texture. Lastly, add in the chopped up tomato (1) and onion (1/4), juice off 1 lime and salt and pepper to taste.

Lastly, we rolled the corn tortilla dough into small balls, approximately an inch in diameter, and press the dough for cooking.

You can flip the tortilla once it starts to bubble, about 20-30 seconds per side.