I took a $200 cooking class in Mexico City, here's what I learned.
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- Опубліковано 28 вер 2024
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► Cooking class I took: www.casajacara...
As someone who loves to eat and learn about cooking, I splurged in the best way possible. A cooking class at Casa Jacaranda in Mexico City
$200 is a lot of money, the amount of knowledge I learned, food I ate, and an overall just really enjoyable day, it's money well spent for what I love doing and it's experience that I want to share with all of you, so I'm going to cover the cool things that I learned
To give you a rough overview of the day, we started with a tour of mercado de medillin where we met various vendors and learned about ingredients, next we stopped at a local tortilleria, before heading to casa Jacaranda to prepare our meal of tamales, manchamanteles, tortillas and sopes.
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MISC. DETAILS
Music: Provided by Musicbed
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on Lav Mic
Edited in: Premiere Pro #CDMX
Research Sources:
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Your enthusiasm is infectious, Ethan! Looking forward to seeing some of the recipes and techniques you learned.
Thanks John! I'm filming some new videos this week (poblano con queso tacos, nopales escabeche, authentic enchiladas) Can't wait to share them!
So it started at 10am in the market and ended with a rooftop dinner... that amazing experience far outweighs a truckload of touristy souvenirs.
Awesome video, stay safe and keep uploading videos so I continue living vicariously through them.
Yep! About 10:00 am to 5:00 pm in total. A full day of learning, eating and cooking food is exactly what I love to do. You are spot on. I'm cramming in a bunch of filming this week with some recipes I'm excited to share. More on the way.
@@EthanChlebowski I would like to tell you that most of your pronunciation in Spanish is great! I really appreciate your effort to do it correctly. Allow me please to make you a very kind suggestion about Mercado Medellín, which name is the same as the beautiful Colombian city: Medellín (Spanish pronunciation: [meðeˈʝin] or [meðeˈʎin]). The Spanish letter Elle (Ll) do really sounds. Very similar, almost the same to the sound of the G in Gym. Thank you for so lovely video about your fantastic cooking class.
as a half mexican, it really brings happiness to my heart that u got to learn all these recipes. im mexican(dad) and salvadorian(mom). My mom had to learn how to make mexican food for my dad but she isnt a good teacher, shes not good at explaining things so everything ive learned about cooking is from youtube. im 24, i cook for my bf & sometimes family. Still need alot of learning to do but its so fun to experiment and try new things. I think its so cool u got to learn and have such a good day. Food connects us to all people, makes us love eachother and care for one another. god bless u always
So cool to see how it’s done traditionally in that area of Mexico. Can’t wait to see you make some more videos of what you’ve learned! My wife uses a lot of dry chiles when making salsa, sauces and pozole etc. definitely a game changer from just using normal jalapeños and serrano chiles.
Glad you enjoyed. Finished filming up some videos today, so more on the way this week. Dried chiles are definitely a big step up towards making better food IMO!
$196 Mexican cuisine cooking course - “A ton of money to be spending”
$140 Patagonia Sweater Jacket - “There’s a small draft in this room” 😂
Completely different things though.
I was fortunate to have taken the same class on my first day in CDMX and was so grateful to have had the experience. I learned so much and was able to visit several of the suggested restaurants there. I had so much fun and met great people. I recommend it as well. I actually would like to take the class again someday.
Regarding nixtamalization, I think that it is necessary to prepare any tortilla, and isn't just something optional. Your guide may have saying that only 30% of tortillerias make their own nixtamalized corn, and the rest purchase prepared masa flour.
Here in Florida it’s all masa or ready-made tortillas, and the masa is all nixtamalized as far as I know.
@@markiangooley I learned non-nixtamalized flour is used to make arepas (eg Goya's "masarepa" flour) and the use of untreated flour is why arepas have a much milder more neutral flavor compared to the strong nutty flavor of tortillas
I'm so happy for you dude. That money was well spent I could tell
Ay
U catching up too?
I connect that music way too much with Babish... OOF
Lmao same. Caught me off guard
@@crunkky8736 Same haha
its just music
Homie uses babish and wissemen music
@@mario14th it’s the generic copy right free music they all use
I look back at all that my mother taught me about Mexican cooking and I figure it is worth tens of thousands of dollars. You got a bargain sir.
Ethan, I love your enthusiasm and curiosity for food. I share your passion for Mexican culture and appreciate all of your practical tips. I have been making tamales for over 30 years and can agree that there is nothing more simple and basic to Mexican cuisine. It is a grail food and l am still searching. Thank you for your videos.
Nixtamalization was used by the ancient Aztecs, it was one of the only ways to make corn have nutritional value and they would have starved to death without the process, very interesting and important part of history!
thank God for inventing mexico and it's food, great video man 👍🇲🇽🔥
Good Job, ETHAN
...when I was down there (1970s Querno-Vaco and Tula) I learned that Mexico City was an island that is sinking over a foot a year and that the Aztecs name translated into 'Mexicas'
...the 'round faced' people are MAYAN
...I wanted to go see the 'Nasca-Lines' in Peru but got stuck taking a boat North
The pyramids at TULA are a testament to the TOLTEXs ...an ancient tribe over 20,000 years old (pre-Columbian)
I carried the Spanish book "EL CAMINO REAL' with me down the Pan American Highway with my girlfriend for almost a year (hitchhiking) and came back with more money than I left with (Tucson, AZ)
The people are beautiful and endearing beyond any necessity
You have all of my admiration that you could film and share your experience
I love taking cooking classes. I've taken them in Thailand and Colombia, but since Mexican food is my favorite, I would love to have gone where you went. Thanks for this. I hope to see more. Cheers.
Thanks for showcasing mexican true cuisine! Gracias!!! BTW you've nailed down the pronunciation of everything even tamal, ending in L as it should!!!
"Medillin" Is actually "Medellin", one of the main cities in Colombia and you can actually see the Colombian flag being waved on the clip that introduced Alberto. If my suspicions are correct that would mean that Alberto is actually a "paisa" living in Mexico City; you may have found his accent to be a little different from the rest of the people.
Great content!
Sí, es ciudad en Colombia, pero recuerde que todos fuimos colonias españolas y los topónimos que nos dejaron fueron antes de provincias o lugares en los reinos que hoy componen España. El mercado de Medellín sí ha alojado (precisamente por esta relación) a muchos de los paisas que llegan acá al chilango. La historia del nombre del mercado no es muy compleja, su nombre oficial es Melchor Ocampo pero por su ubicación en la calle de Medellín se le apoda así y ahora es mejor conocido por su apodo. El mercado antes del terremoto del 85 era un mercado kosher, con el terremoto los tenderos kosher se fueron y entraron más vendedores caribeños, principalmente cubanos. Sí se venden productos tropicales y subtropicales pero no exclusivamente.
@Andres Not really - Mercado Medellin is the market in Colonia Roma/La Condesa, one of the fanciest colonies in Mexico where most tourist are taken to. It is called "Mercado Medellin" because it is located in the street Medellin. It's the market where expats shop basically, this is why they took him there. Most Mexicans would find this market overpriced and would prefer other ones.
@@mespinei he explained that the market is in medellin street.
@Jafer Soriano Camargo
Rude.
@@anti-ethniccleansing465 why rude? He is telling the truth. I am mexican from Mexico City, born and raised. The name of the market is because of the street name, not because of Colombia
I forgot that I had to wander Mexico City by myself once to find food for my vegan mom who randomly got sick while we were visiting (she was living in Monterrey at the time) and I stumbled across Mercado Medellín!! I bought some really good vegan soup with I think with chickpeas in it (don't remember what it was) and a bunch of tacos for myself from a really nice lady that gave me some free horchata haha. Didn't even know it was a semi-famous mercado!
I wish I had known about this cooking class when I was in CDMX! I stayed in Av Nuevo León near Parque México and Casa Jacandra is like a 5-10 minutes from there in Roma Nte
Thank you much just Ethan, you put me on to a whole new world. Mexicto City is on the bucket list
It is not a rule that the Tlacoyos should be only blue corn and the gorditas With yellow corn, both can be taken from both types of corn. The Gorditas can be filled with an infinity of stews, not only with chicharron and they can be fried or not fried. Believe me I think you still have a lot to learn so I think you would have to spend a long time in Mexico to learn, whenever you like you will always be welcome👍😁
Beto described them to me as typical options, but pointed out there will be plenty of variations to them which I witnessed in my time there.
@@EthanChlebowski well then I think you should explain it like this in the video because you imply that there are only these options of tlacoyos and gorditas. Thanks for answering
@@KRAPOTKIN791 I did in my street food video. This was very early on in my time in mexico.
@@EthanChlebowski Yes, I know but I say so in case there are people who only watch this video. They are going to keep the idea that only exist and have to be this way.
Maybe he ment that a real tlacoyo must be made with real nixtamal instead of tortilla or Maseca like many people do.
COOL Upload you have here Ethan! And although I'm Mexican I didn't know of the detail you explain to us, that a green chile poblano when dried is known as a chile ancho and when completely ripe its called a chile pasilla. Said this I hope you were able to try a chile relleno made with a chile pasilla, the flavor is SO GOOD! Not to downplay the chile relleno made with a fresh green chili, but the taste is unique. Thumbs up, thanks for sharing and greetings to you from Querétaro! :)
The main difference between a gordita and a tlacoyo is that a tlacoyo is a pointy oval mostly found in central and southern México, usually the dough is wrapped around the ingredients. A gordita Is thick a slightly smaller tortilla that has a incision on side like a hot dog or a bun and can be stuffed with a variety of things, while a gordita is mostly found in central and southern México It can sometimes be found in Northern México. I hoped that clarified it a little.
Thank you so much for sharing what you learned!! Cheers from Nova Scotia, Canada :)
Really cool man , you awesome
I keep a lot of dried chiles in my pantry. I love to make chilis that use chile sauce rather than tomato sauce. As far as I'm concerned if I'm out of chipotle meco I have to go shopping. All other chiles I just jazz it. Gotta have the chipotle meco for a meat based chili.
Ethan, that was just such a good video! Thanks.
I hope you can do a traditional mole sauce recipe one day and show us how to do it step by step.
Muy bien! Buenos consejos!
Please make videos on the recipes in this upload. The quick glimpses looked amazing!
Tor-tee-ge(hard sound like J)-reea
Nice video. Gracias!
I've had many many many tamales including tamales dulce but the regular tamales always have meat, cheese, beans, rajas but never just salsa.
😲 the market is called Mercado Medellín, like the Colombian city. Good place to buy her se and spices. And to eat delicious Colombian recipies. 🌮🌶🍲
200USD.. (finds exchange rate..) that's 4,500MXN!!!! I could eat like a king the whole month for that..
4,500MXN is a months salary for a lot of people in CDMX - it's my month's rent..
It's like doing a hotdog, hamburger and milkshake tour of New York for 2,000USD/person..
And there was more than one customer paying that? Looked like 6 people..
6 x 4,500 = 27,000MXN revenue - in ONE DAY.
And then you went to the market to look at 15MXN tlacoyos and 10MXN tamales.. Made some sopecitos (50MXN for the group)
a few tasters of a 500-800MXN bottle of Mezcal..
Then he threw unos chiles in a mixing-machine and showed you how to make salsa, opened a 300MXN bottle of wine..
This tour guide has made more money in day, than most people in a 2-3 months. Carlos Slim II
4,500MXN for food in a month, which equals to 150MXN per day, and 50MXN (a coca-cola at a restaurant) per meal. You definitely cannot eat like a king for a month with that amount of money haha.
The course is aimed at foreigners. It was given in English at a very posh restaurant, so it's a pretty good price.
No local would ever take it, that's for sure!
@@halozidia I've cooked steak everyday this month for less than that..
Shop in the markets and you can get 1kg of good arrachera for under 250MXN, everything else is much much cheaper
@@halozidia they were cooking the food and looking at tamales and sopes etc.. if you put 6 x 4,500MXN together - how much do you think is left over after they did the cooking?
@@halozidia 50MXN/coca cola ??
That's the restaurants where the top 1% of Mexico get rinsed.
If you're going to the market to buy tamales and chipotle where that 50MXN buys a day's food
Looks like you really enjoy this food xd as a mexican i feel so glad about it
idk why they put pineaple in to mole ._.
Never used salsa in my tamales. Will have to try that next year!!!
Great video as always!
Much appreciated!
I tied cornhusks onto the handles of my tamale pot, and my family still talked a bunch of gossipy smack about me. What did I do wrong?
That was to protect the tamales from the gossip. To protect yourself, figure out where your handle is and tie a corn husk to that. People are often too scared to talk smack about the obviously insane... in their presence, at least. Tin foil hats have the same effect, which is why tamales sometimes come wrapped in foil.
It's TORTILLERIA. A TORTERIA is a sandwich shop.
Great start, waiting for your take on individual recipes,, how did you decide on this cooking school, I wish to go, after this darn virus is gone.
The Indian in me was totally hooked by chilli facts... 10/10
As a Mexican I also like learning about Indian spices.
@@RuySenpai I feel Fluffy Bridged our 2 cultures :)
Say it with me Ethan, Meh-deh-yeen.
We desperately need that tortilla recipe
My thought on all of this is that we suffer from attempting to value convenience over quality. There is much to be said about going through the complete process to create foods the way it was meant to be. Imagine drinking soda without carbonation, because someone wanted to rush the process. Its like comparing a kazoo to a symphony orchestra....
Unique video! Great stuff
Thanks man!
money spent in Mexican food is always well spent : )
Mexico--one plate at a time...Rick Bayless
For foreigners the taste of mole would be difficult to like. It's more of an acquired taste.
@2:22 The original pepper spray
awww tortillas my dad has over a dozen tortillas per meal.
he looks blazed
Ethan: "I'm sure I'll mess up at least one thing"
Me: "Nah, I don't think he will"
Ethan: "MERCADO MEDILLIN"
Me: 😶
Tomol.. lol
Is the corn soaked in lime (not 🍋, but 🍈) or lime as in an alkaline solution (maybe even lye from wood ash)? It is the latter, isn’t it? You can’t use lime juice and expect it to do the job, can you? 😊
Now i want to go too
bro make a moustace guide i beg you cuz that thing is killer
Can you give a link for your mortar and pestal please
Brilliant!
I hope this is a thing later I want to take this class
How do you make those really thin and crunchy tortilla chips? That is what I wanna know.
You accented the name of the market on the wrong syllable. The name was MehdehYEEN. The place that makes and sells tohrTEEyahs is called a tohrteeyehREEah not TOHRtuhREEa.
he's not a native mex so don't be ridiculous, don't expect mexicans to spell massachusetts or mississippi correctly as beginners.
@@mamainacc Thus they're pointing out the mistakes. They didn't call him names, or expect him to know; Just inform him of the mistakes and give the proper pronunciation. Can't ask for much more than that!
so what the heck was the gloopy black fruit?
LOOOOOOOOUD INTRO!!!
Annnnd... now I’m craving tamales and my favorite, MOLE! Because I don’t eat cheese, I don’t frequent a lot of Mexican spots, because it seems like everything is just covered with cheese, but you make me want to COOK Mexican, which I think is beautiful. Now, I just need to learn about chilis and where to source them...
And if you ever make it to Philadelphia (GREAT food city!), there’s a very famous barbecoa spot I’d like to take you to (among others)!
❤️
From being down here, I quickly learned that throwing cheese on everything is definitely more of an American-Mexican food thing! While there is cheesier things like quesadillas with oaxaca cheese or my favorite taco poblano con queso, the majority of dishes have just a sprinkle of crumbly cotija cheese or no cheese at all.
I have some family in Philadelphia so I get out there from time to time, would love to check out some barbacoa!
Cook with E Next time you’re here, hit me up! ❤️
yes because I like to cook mexican not mexican food
is that dulce de zapote? yum!
Yep it was!
This cost what a laborer/cook earns in a month. Crazy what the tourists will blow.
fine youtube, I'll fuckin' watch it.
Found one: Tortilleria has five syllables: tor TEE ah Ree ah. You said TOR tah ree ah
Still wrong pronunciation tbh
@@Amoradamian I agree now that I double-checked. How about "Tor tee YEHR ee ah"?
@@Amoradamian OK. I quit.
Thats what she said
Holy smokes, did you guys know Ethan went to Mexico City?
My aunt: MIJO GET IN HERE I NEED HELP MAKING TAMALES
this guy: *pays $200*
I thought it was 200 mexican pesos hahahahaha. ¡Nice video man!
8:43 That's what she said
I have to admit, that had to be said. Had to.
Did he say 14 or 40 pesos? Sooo not even 1 or 2 USD? For 40 fresh amazing tortillas. This is why I love Mexico.
If you can pronounce tortilla you can pronounce tortilleria (tortilla-ria). I wish people would try a little harder
bastante caro para eso, pero imagino que la experiencia lo vale (?
i think it was too expensive, but you enjoy the whole experience
That's What She Said 🤣
Just curious, are you going to be doing different countries in the future, France, Germany, etc.?
I was right there with you until the cricket. Nope. No. Bad idea. Have to leave it off.
Tor-tee-yeh-ree-ah
I love pretty much all Mexican cuisine I've tried, and would love to cook more of it, but that focus on peppers is discouraging. I have acid reflux and just plain can't handle too much heat, and I'm also cooking for someone who doesn't like heat at all. So even though I love the *taste* of chilis and would love the smoked versions even more, there's a barrier there that I'm not sure how to overcome.
Most of the peppers used in latino cuisine (Chile Guaque, Seco, de árbol, etc.) are usually dried and roasted beforehand. This takes care of much of their spiciness. Your main issue, if you have acid reflux, would mainly be lime juice in my opinion. Now, I'm latino myself, and also suffer from acid reflux. The tip I'd give you the following. Mexican food doesn't need to be unbearably spicy. While it's a cultural aspect they do have, tbh, most of the time, their super spicy salsas end up making their food taste like shit. If a meal turns bitter because of the annoyingly hot sauce you put on it, then it isn't a good meal. You can choose to focus on the "fresher" flavours of Mexican and latino cuisine, focusing on roasted Bell peppers, onions, tomatillos and aromatic chili casings that will add tang and edge to your cooking, but won't make it overly spicy.
@@hombreg1 My reflux gets triggered by the oddest things. Raw apples much of the time, for instance, but not clementines. Grapes will give me a lot of trouble if I'm in a bad phase, but not at all if I'm in a good one. Wasabi will trigger it most of the time. So will curry. I think the saving grace in a lot of Mexican cuisine is the cheese, which tends to be my sure-fire way to control that acid. Probably due to the fat content. So if it's not a huge amount of lime, I should be able to handle it.
@@NezumiWorks it's odd. My acid reflux is triggered by fats, so things like gringas, which are just oily and cheesy as hell, well... They just burn right through me.
I’m sure everyone has spent more money on much more frivolous things.
Why are you not famous
Maybe one day haha
Ethan Chlebowski and now you are!
Thank you for sharing this info to my broke ass
what is the intro song called?
Lol. Chlebowski CHLEBowski. You’re a naturally born cook.
Or a baker at least.
@@divinemoments5344 Yeah.
I like using Mexican chilis the only issue I have is that I ask people, "how spicy is this?" because I have recurring ulcers and can't do too much spicy. Invariably, not too spicy turns into volcanic. Just tell me the truth, please. This isn't just from Mexicans, I have the same issue with Americans.
They probably did mean it was not spicy.....for them. Unfortunately/fortunately you do build a tolerance to spicy so they very well could believe it is not spicy. A good rule of thumb is to cut open and smell the chilies and if you can smell the spice on them they will be very spicy, if it does not smell spicy then you. should be good.
As a latino, always cute the chillies in half and smell them. Also, if you want to reduce the amount of spiciness they add to a dish, scrape the seeds and "vein" (the center, white part of the chilli flesh) off your chilli casings. This usually dials down the best but gives you a very aromatic result.
What seems mild to me, some folks have a hard time eating. Everyone is different.
Nixtamalization
Wetter is always better. I’m sorry I had to.
this boy out here smelling mecos
That was a great day for 180 dollars
I completely agree.
to me is quite expensive tbh but hey I’m Mexican and I can walk around and ask my grandma about those things so it’s free
@@ieroine let me just go to my Mexican grandma that I don't have
@@titchyASSASSIN you can always visit someone’s else grandma they’re very friendly and love to talk about their life
@@titchyASSASSIN
Hahahahahaha damn that made me laugh
In some parts of Mexico, the type of flavor or color in the mole depends on the state. In some places, mole has a more spicy flavor, more chocolate flavor, or sweet flavor. And something interesting is that in some places that do not have a blender they use the more traditional Metate that a type of long mortar. As a Mexican its actually nice seen an american that actually values the real cuisine of Mexico and it isn't afraid to try it. You won a new subscriber
We'll said 😀
My favourite mole is mole Xiqueño (:
Love how you called a single one “tamal”
I really cringe when they call it “tamale”
You got a new subscriber 👏
Isn’t tamale the correct?
@@pastagoodness9449 Nope. The Plural is Tamales, the singular is Tamal: Dos tamales; Un Tamal.
rx65m woah ur smart
@@oopsadaisy6067 No, just pronouncing the word as it should be.
Oops Adaisy correcting someone’s grammar mistake is gate keeping, I guess
Dude you had like 80K subs the other day. You're going places with this cinematic quality of video editing.
Just subbed. My youtube algorithm is finally working it seems.
I learned a lot about chiles and my country in this video. Saludos desde México.
I just had tamales before this and you’re right, I don’t know who would want a dry tamal (the ones I had were pretty dry)
Edit: Although, I’m not sure if I would automatically like it better than a dry one because that’s what I’m used to.
I've had some dry ones with minimal sauce and it's just not the same for me. I like the moistness and the flavor from that sauce!
After recently spending a couple months in Mexico you helped clarify some things I was wondering about. The price seems a little high for a one day class in Mexico, but it certainly looked like a great experience!
Ethan this is wonderful! I was born in Mexico City but my father was transferred to work at Wall Street when I was a little girl. Now I’m trying to learn how to cook real Mexico City food, so I’m eternally grateful for your channel. God willing, I will be going to Casa Jacaranda in the post covid near future.
Get your ass home and make us a Mole video!!!! Great stuff. Thank you for your videos
Hey, it’ll be great if you could turn on auto-generated subtitlrs
So I wasn't the only one struggling to figure out the word "nixtamalization"....
@@sailorsblues lmaooooo i was looking for this comment