Cooking class in Mexico City
Casa Jacaranda celebrates the grandmotherly chefs who’ve inspired us in every part of Mexico. Maybe we add fine ingredients and modern-day chic. But in heaven or on earth, our abuelas approve of what we cook.
Outcomes are extraordinary, as always, and guest participation is ratcheting up. More hands-on learning with the freshest locally-sourced ingredients. See for yourself how it all comes together and unleashes Mexican tastes you never knew before.
No real ingredient is always fresh, all the time. Fruits, vegetables, meats, and fungi only reach their best in this or that season. Some stay around for months, some just a week or two.
Cochinita pibil
Cochinita pibil is banana-leaf-roasted pork, marinated in delicate, aromatic spices. First cooked by Maya descendants, garnishes include smoky salsa, creamy beans and pickled-onion.
Fish in chile mojo
Mojos are sauces, with varying ingredients, mostly made of olive oil, garlic and chiles. We’ll pan-sear fresh fish, then dip them into the mojo; garnishes include rice and golden-fried plantain.
Carnitas tacos
Typically a street-treat, our homemade pork carnitas hit the spot as an umami pow. Tomatillo-chipotle salsa perfectly jazzes the succulent confit. Garnished with seasonal salsas and dropped into hot tortillas.
Fish tacos al pastor
Our traditional recipe marinates fresh Pacific and Gulf of Mexico catches. Pickled pineapple adds a delicious, surprising sweet. It’s easy to make at home, and will leave your guests pea-green with envy.
Mole poblano
More than 25 ingredients, including spices, chiles and chocolate, are combined for you to savor the grande dame of all moles. You’ll instantly see why this sauce is key to so many Mexican culinary traditions.
Mole verde
A lesser known mole, its flavor comes from green ingredients, like fresh chiles, cilantro, radish greens and toasted pumpkin seeds. Perfect for pork, chicken, steamed squash… Plus every taco there is.
Mami Fina’s adobo
The recipe, they say, has been in Beto’s family at least a century. Adobo is “any-day mole,” a sauce made from dried chiles, tomato and spices. Delicious with beef or steamed vegetables, rice, tortillas and beans.
Birria
Birria calls for marbled beef or an array of mushrooms, dried chile and spices. Make tacos you’ll dunk into a tasty, piping-hot broth. It’s a dish that goes great with “quesabirrias,” flour tortilla and melted cheese quesadillas.
“It will change your life,” not a few Casa Jacaranda guests have insisted. Admitting anything is possible, our happiness resides in seeing friends, old and new, cooking and digging in. You'll be glad you booked.
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