Ten Salsas, and the Difference Between Fresh and Dried Chillies

Ten salsas is an unusual number for a class, and it is what makes this one worth the money. At ten you stop learning recipes and start seeing the system.

The teaching is structured: the history, the classification, the uses, and then the methods, which is where the difference actually is. Raw or roasted, boiled or dry-toasted on a comal, ground in a molcajete or blended, and above all fresh chillies against dried ones, which are two entirely different ingredients from the same plant and behave nothing alike.

The salsas are eaten as they should be, with street tacos and appetizers, and you pick the fillings: cochinita pibil, cecina, quesadillas, scrambled eggs, roasted potatoes, courgette, refried beans, sauteed mushrooms or cactus leaf.

The market walk goes to the Mercado de Medellin, which is a short walk away, and the guide covers its history, how it is organised and what it sells, with a tasting from selected stalls.

Four and a half hours, eight people at most, in English or Spanish.

Agua fresca, artisanal mezcal and Mexican craft beer, and printed recipes designed to be repeatable at home.

Apron provided; comfortable clothes, no scarves or long necklaces in the kitchen.