Traditional & authentic Mexican cuisine
cooking program in sustainable setting for
cooking professionals - ON HOLD FOR COVID-19

Mexican Cuisine
An Intangible Cultural Heritage Recognized by UNESCO 2010


en español

What is Sustainable Gastronomy

It is recognized that future development in gastronomy learning can be sustainable only if the natural assets upon which they depend are protected.
Food is an essential commodity as well as social and cultural heritage. Food is … vital to human health and well-being in a way that the products of other industries are not, and this remains the quintessential reason as to why we attach such profound significance to it. Food plays a multi-functional connecting role in society and sustainable food systems are supportive of sustainable communities. Food influences people's lifestyle, health and habits as well as being a planning prism for land, water, energy, transport and eco-system services.

Based on scientific and social research, Our sustainable concept is developed by Biologist Laura Mendicuti and Chef Nasim Insari. It is obvious, that you only need to look at one piece of the food cycle to realize how closely the system is interwoven with broader ecological concerns.

Our Sustainable Practices

Being sustainable involves being responsible for our practices in all aspects of our life, caring for the environment, community development and growth of your economy, for enjoying a healthy life today and not compromising resources for future generations.
Our program covers three areas of responsibility for sustainability: environment, society and local economy, covering several sustainable practices.
- Use local and seasonal products, buy from local producers to support the local economy and reduce costs and environmental impact of transportation.
- Provide equal training opportunities to all without distinction.
- Participate with the local community to share our practices.
- Cook with fresh ingredients and offer varied and healthy menu options.

- Sustainable waste management:
* Separation and reduction of waste.
* Recycling when possible.
* No food waste.
* Non-use of styrofoam products and minimization of the use of disposable materials.
-Improve energy efficiency to save resources, protect the environment and reduce costs.
* Use high energy efficiency light fixtures
* Use daylight to the maximum
* Do not use more heat than necessary, use residual heat from ovens for cooking or heating.
-Manage water use to save money and reduce environmental impact.
* Use only what is necessary for cooking and cleaning activities

Doing the right thing

Our concept goes far and beyond Mexican borders. For each scheduled program, we offer one free scholarship to a qualifying person in need.
Regardless of their nationality. Some restrictions may apply.

Learn to cook traditional and authentic Mexican food

Traditional Mexican Cooking Program Course

Latin foods such as nachos, chips and salsa, fajitas, quesadillas, tacos, burritos, and black beans are today as American as hot dogs and relish. Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because of these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef production and meat dishes. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico.

Truly authentic or traditional Mexican food and “Tex-Mex” (Texan-Mexican) cuisine are different. Mexican cuisine combines with the cuisine of the southwest United States (which itself has a number of Mexican influences) to form Cal-Mex and Tex-Mex cuisine. While Mexican restaurants can be found in almost any town throughout the United States, few use “authentic” or “traditional” techniques and ingredients. Some states, such as Texas, New Mexico, Arizona and parts of California and Florida, have high Mexican/Hispanic populations in which some authentic Mexican restaurants can be found.

Culinary institutes yet to catchup with this growing industry. Today … there are no culinary schools in the U.S. Canada, Australia, Europe, Asia or even in South America … where you can go and learn traditional and authentic Mexican cuisine. That’s where we come in. We offer unique and fast paced learning environment for you to learn this amazing cuisine. Our program is designed for cooking professionals … You.

The history of Mexican food

Mexican Cooking Program Course

The history of Mexican food is a long and diverse one. It is believed that authentic Mexican food might have been derived from the Mayan Indians. They were traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits, and fish.
In the mid 1300's, The Aztec Empire was thriving, and though the Mayan food staples were still in use, chili peppers, honey, salt and chocolate found its way into their cooking. Some of the wild game, such as turkey and duck, had now become domesticated.

In 1521 Spain, invaded Mexico. Spanish foods had the most influence on the Mexican cuisine. They introduced new livestock, such as sheep, pigs and cows. They brought with them dairy products, and garlic as well as many different herbs, wheat and spices. It was at this time that the Mexican people saw the assimilation of many other cuisines including Caribbean, South American, French, West African and Portuguese. Because of this Mexican food today are diverse, yet dishes to vary from region to region. Download Mexican Cuisine by Regions

Salsa was sold in the Aztec market places. Salsa, the Spanish word for sauce, is uncooked and sometimes pureed until chunky, smooth, or chopped. Large red tomatoes, tomatillo, chipotle {a staple in the Aztec diet} and the avocado are found in the modern salsa, and are the same core ingredients used in the past. We can thank the Aztecs for Chocolate. It was through them that the Spaniards brought the product to Europe in 1657. The term enchilada is first referenced in the US in 1885. Yet the concept of tortillas being used as a wrap can be clearly linked to the Aztecs. The word enchilada means "in chile."

The tomatillo is a fruit that dates back to at least 800 BC, the word meaning round and plump. The Aztecs domesticated it, and when the Europeans came to Mexico, they documented the local foods and often confused the names by shortening the words.  Though never popular with Europeans, it thrived in Italy. Today a relative of the fruit is common in the US. Tomatillo, a member of the night shade family, provides tart flavor in many different green sauces. The Portuguese aided the spread of the chili pepper plants. Thought the earliest mention was in 1542 when a German herbalist, Leonhart Fuchs, described and illustrated several types of peppers. Though for people of Europe, the history of the pepper began in the late 15th century, when Columbus brought the peppers home. There is archaeological evidence that peppers were in use since 5000 BC. Pre-Columbus is how far back the Tamale can be traced. The Friar Bernardino de Sahagun documented that the Spaniards were served tamales by the Aztecs in the 1550's. Learn more ...

Flavors from around the world have influenced Mexican dishes. The same can be said about Mexican traditional favorites affecting other countries menus. In just about every culture you look at, you can find a hint of Mexico. As you can see Mexican cuisine is a complex. We will be covering some most popular traditional Mexican dishes and cooking techniques in our program.

Cooking methods, past and present

Mexican Cooking Program Course

The early natives of Mexico did not have ovens, instead they heated food over open fire, using cast iron skillets and ceramic ware. Another method was steaming. They would suspend meat wrapped in cactus or banana leaves, over boiling water in a deep pit. Frying was also a popular method. They used a metate y mano, which is a large tool made of lava rock or stone that they would use as a grinding stone or the molcaiete, which was smaller, to grind and smash ingredients. The molcaiete, or mortar and pestle, is a small bowl shaped container that can be made of stone, pottery, hard wood or marble, and the pestle is baseball bat shaped.

Program Highlights


Our program is designed to teach cooking professionals traditional Mexican cuisine.  A lifetime learning experience in traditional and rural setting, in a small town of San Jerónimo Xonacahuacan, Mexico. This small town is located just an hour away from Mexico City.

Included in your program
- 23 days – 160 hours of cooking and learning
- Accommodation for your entire stay
- Daily breakfast and lunch
- From and to airport transportation
- Traditional Mexican menu for you to learn
- Complete documentation provided of all dishes and recipes
- Cultural and language exposure. An experience of a life time
- Certificate of Participation & Completion by
- Hand painted apron by local artist Gloria Mendicuti
- “Cuisine of Mexico” book, by La Fundación Herdez, Mexico.
- Pulque Farm Tour. Learn how Pulque comes about - A Mexican indigenous brew
- Special Saturday Presentations
- Full day tour in Mexico City with focus on Mexican Gastronomy, Mercado visit and food tasting
- Tour of Teotihuacan. A vast Mexican archaeological complex
- Program is available in English or Spanish or both
- Program Calendar for 2017



Benefits for cooking professionals


There are more Mexican restaurants than Italian bistros, Chinese kitchens, chicken rotisseries, or seafood shacks in the US. Today we have over 50,000 Mexican restaurants in the United States. Mexican cuisine is equally becoming popular in other parts of the world. However culinary institutes or cooking schools yet to catchup with this growing industry. Today … there are no culinary schools in the U.S. Canada, Australia, Europe, Asia or even in South America … where you can go and learn traditional or authentic Mexican cooking. The only way to learn this cuisine is by visiting Mexico.

That’s where we come in. We offer a unique and fast paced learning environment for you to learn this amazing cuisine. Our program is designed for cooking professionals … You.

Possibilities are just endless. ...
- Great new talent and a skill set for Personal Chefs
- Advancement in your current cooking career
- Thinking about starting a restaurant business? This is the way to go
- Catering companies;- let us train your chefs, so you can offer more choices to your clients
- Recreational cooking schools; let us help you train your chefs. Be a part of the fastest growing cuisine in the world
- Existing Mexican restaurants; let us train your crew. Introduce authentic and traditional choices to your menu
- And let's not forget, Everyone loves Mexican cuisine
This is a true career builder

As a participating cook or a chef, you are making a difference. You will have the opportunity to learn traditional and authentic Mexican dishes taught by local Mexican Chefs, resulting in job opportunities for locals. This is not a recreational class, this is literally The Boot Camp of Mexican Cuisine learning. We will prepare you for your new career for the fastest growing segment in the restaurant industry today, The Real Mexican Food.

Home away from home - View Pictures


We offer hostel style clean, safe and comfortable facility.
Following amenities are available at the facility
- Daily maid service
- Laundry machine
- Hot water
- TV & Wi-Fi (bring your own computer)
- 24/7 attendant at the facility
- 24/7 help via phone (in English or Spanish)
- Area for cooking classes

For Lunch, you will eat what you prepare during class. However, you are welcome to use the kitchen and prepare whatever you wish to eat for dinner. Or just simply go out to eat.

Pueblo de San Jerónimo Xonacahuacan


San Jerónimo Xonacahuacan in the region of México is a town located in Estado de Mexico - some 26 mi (or 41 km) North-East of Mexico City, the country's capital. It’s a quit little town with only 8,500 habitants. Locals take pride in their town for being a clean and safe place to live. People of San Jerónimo Xonacahuacan are friendly in nature and very helpful. Unfortunately, you will find few who spoke English. Perhaps it may be a good idea to brush up on your basic Spanish skills before your arrival, on a positive side it will make a great place for you to practice your Spanish. Want to get something done, remember these two words … Porfavor and Gracias.

Local activities, shop, eat and things to do

Important information
- We need at least 6 participants to initiate the program, but not more than 10 participants per program
- You must be at least 21 years of age to participate
- You don't have to be a chef, but prior cooking experience is required
- Our rates are based on single (1 person in a room) and double occupancy (2 persons in a room)
- Airfare and airport taxes are not included
- You must have international medical insurance coverage to participate
- You must sign full terms and conditions and our legal waiver to participate
- 50% advance deposit will be required to reserve your space (cancellation penalties will apply)
- You must sign credit card authorization form if paying by a credit card, however you can also make bank to bank wire transfer


Click here to request full program and day to day cooking activities

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