Imagine the smell of recently baked bread, the smell of chocolate, vanilla, cinnamon, coffee melt together to create an incomparable atmosphere in which YOU'll be the main guest and you'll know the true Mexican tradition. Get ready to put your hands in the dough, feel the textures of the ingredients, get impregnated in the scents of season of the dead (beginning of november) and Christmas holidays in the kitchen of an authentic Mexican home, while I explain step by step the procedure and I give you the tips that have so mch helped me as a professional chef.
I'll tell you about the history that surrounds these breads and my city, I'll entertain you with local drinks and finally we'll make a homemade chocolate with grinder, if you like coffee you'll love to try one of the region in its Mexican version, to enjoy the delicious "pan de muerto" (bread of the dead) or the great "rosca de reyes" made with your hands.
You decide what to bake:
The Day of the Dead season Hojaldra (Bread of the Dead) and a super traditional sweet: Calabaza en Tacha (sweet of pumpkin) or Calaverita de amaranto (Amaranth chocolate calaverita).
NOV/DEC/JAN Rosca de Reyes and xmas cookies. This bread is traditional in Mexican homes on the day of wise men (jan 6) when the kids recive the special gifts from this magical characters. The bread has a little surprise
Also ask for this bread: