Mexico with Rodrigo (ENG)
Rodrigo Castro Vargas
What we will cook / List of Wines
Tuna Tostada - fried corn tortilla, chipotle mayonnaise, fresh tuna sashimi, capers, fried leek and avocado
Chilli Con Carne - ground beef, chili red pepper, onion, garlic, cumin, chili powder, peeled tomatoes, beans, sunflower oil, white rice
Flan - eggs, condensed milk, evaporated milk, cream cheese, sugar and vanilla extract
3 300 Kč including VAT per person
A native Mexican, specialist in Mexican cuisine, Rodrigo Castro Vargas together with the head of Laboratorio, Martin Kortus, invite you to the course Mexico with Rodrigo. It will be hot, full of flavors, fragrant and most importantly unforgettable. Just like Mexico itself.
The essence of Mexican cuisine comes from the fusion of European and indigenous gastronomic traditions, with a lot depending on the region you are in. However, the basic and most important raw materials are basically the same in every region. When preparing their meals, Mexicans focus primarily on corn, chili, cocoa and traditional herbs. Other important ingredients are nopal, rice, beans or perhaps tomatoes.
A light crunch and a juicy filling - that's Tuna Tostada. That this very popular dish doesn't mean anything to you? Tostada (which means toasted) is a corn tortilla on which you layer various toppings and other ingredients. The gentlemen chose a tortilla with tuna sashimi topped with capers, fried leeks and avocado flavored with chipotle mayo and soy sauce. This is a very popular recipe. Another advantage of serving is the fact that you can easily enjoy Tostada with your hands.
Chilli Con Carne certainly doesn't need a long introduction. You can find it in basically every Mexican restaurant and in our region, and you could name most of the ingredients yourself: ground beef, chili peppers, onions, garlic, cumin, peeled tomatoes, beans, rice... However, Rodrigo gives this recipe something extra! Thanks to his experience, the flavors also have a very refined Mexican DNA, and the dish must be in complete symbiosis with Mexican gastro culture.
A vanilla-scented dessert, the renowned Mexican delicacy, known as Flan, was already popular in ancient Rome. And no wonder. The taste of this dessert is unmistakable and rightly one of the most famous dishes in Mexico.
CLASS IS IN ENGLISH LANGUAGE!
Rodrigo Castro Vargas
Rodrigo Castro Vargas graduated from the Ambrosia Culinary Center in Mexico City, specializing in Mexican, Italian and Mediterranean cuisine. After his studies, he traveled and gathered valuable experience from all over the world. For example, he worked in Tuscany where he participated in the preparation of desserts in the restaurant Dai' Frasca. Then he returned to his native land Mexico, on the Costa Maya. As a chef, he was involved in menu planning, staff training and wedding menu preparations. Gradually he worked his way up from the position of Sou Chef at Tangarine restaurant to the position of chef, this time at the Kerouac Restaurant in Mexico City. Mexican cuisine is not only in his blood, but also supported by several years of experience. After a while, Rodrigo wanted to explore the world again. In 2018, he traveled to England to further improve his skills in Italian gastronomy, especially in the area of appetizers, pasta and desserts, at the Italian restaurant El Murrino. From England, it was only a short journey to the heart of Europe. The chef living in Prague gained gastronomic experience in, for example, the tapas bar Gilda or the renowned Italian restaurant Aromi. He is looking forward to seeing you!
Other courses from this lecturer
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