A half-day culinary experience.
. A lifetime of savory dishes.
Meet the Chef
Marco Antonio Pérez Flores
Marco was born and grew up in Mexico City. He inherited a passion for cooking from his maternal grandmother, whose mole poblano was legendary. With a bachelor’s degree in tourism & culinary arts and a master’s in education, he found his niche teaching cooking classes out of his house in 2015. In 2016, Doña Sonia & Chef Marco was born. Initially a catering business offering cooking classes to tourists at their rental properties, they shifted their focus to cooking classes exclusively in 2018 when Marco became the resident chef at the now closed Casa Caribe B & B.
Class Info
Time & Cost
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11 a.m. to 2 p.m., Tuesdays and Thursdays (2.5 hours active).
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2500mxn ($130usd) per student. We have a 4 student minimum, and room for up to 12.
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You will receive a PDF of all the recipes you make to recreate the magic at home!
Location
Our private teaching kitchen is located in Villas Morelos II, near the Deportivo Isaac Hamui (sports field) on the west side of the highway (also known as La Colonia). We will send you a pin to the exact location the day before class.
What to Expect
While the dishes will vary, classes will always include information about knife skills, chiles, fruits and veggies, protein, and corn masa products (such as tortillas, sopes, gorditas, empanadas, etc). You'll taste and create simple and succulent salsas, starters, and mains while sipping refreshing sangría, plus enjoy a Marco-rita with your meal. We have air conditioning!
Sample Syllabus
Masa Therapy
We'll Make Salsas
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Guacamole & Pico de Gallo- Chef Marco will show you hacks to up your guac & pico game
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Salsa Taquera - raw salsa made with tomatillos, onions, garlic, jalapeños and serranos, light sesame oil, blended
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Chipotle Garlic Salsa - aka "Chip crack"; you'll taste why!
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Salsa Xcatic - a raw salsa made with red onion and habanero
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Salsa de Molcajete - a cooked salsa using roma tomatoes, ground in the traditional mortar and pestle made out of volcanic stone
We'll Make Pollo en Adobo
Shredded Chicken Breast in Flavorful Chile Gualjillo Sauce
We'll Make Corn Tortillas
Made using fresh nixtamilized corn masa, we'll fill them with
Toppings of your choice: beans, red rice, green rice, lettuce, crema,
& queso fresco
We'll Drink
Agua De Jamaica, Sangría, Marco-ritas
Unpretentious.
Unforgettable.
