Edinburgh locals looking to spice up their summer can now discover the true flavours of Mexico with the introduction of a brand new course at Edinburgh New Town Cookery School (ENTCS).
Launching on 7 July, the one day Taste of Mexico cookery course will take
attendees on a culinary journey around the various regions of the country, covering
everything from corn tortillas to chocolate chile cake.
Budding chefs will have the opportunity to savour fish ceviche and prawn
tostastas from Baja California, try their hand at creating carnitas from the
state of Michoacán
and discover the power of dried chilies, salsas, masa and spices.
The course has been created by ENTCS Vice Principal Annette Sprague, who brings a unique perspective to the cuisine after classically training at Le Cordon Bleu and growing up in California.
The Taste of Mexico course will not only teach people how to cook a number of mouth-watering Mexican dishes but will also demonstrate the diversity of flavours and tastes across different regions.
We will look at everything from why dried chiles are the workhorses of most Mexican dishes to whether they really do eat grasshoppers in Oaxaca. Fundamentally, we will show that there is so much more to Mexican food than just chips and salsa!
ENTCS Vice Principal Annette Sprague
ENTCS is a professional cookery school based in Edinburgh’s New Town. The school was founded by Fiona Burrell, formerly Principal of Leith’s School of Food and Wine. She began her career in Edinburgh and has been teaching professional cookery courses for thirty years. With courses on offer from one day tasters for amateurs, to six month professional courses, many graduates have gone on to work in some the UK’s top kitchens.
The first Taste of Mexico course takes place on Sunday 7 July, with further dates to be added later in the year. Further information on Edinburgh New Town Cookery School and the full calendar of courses is available at https://entcs.co.uk
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