Cooking school in Guadalajara
Try Cordón Ross in Guadalajara. Chef Rosemarie Plaschinski (native Mexican despite the sound of her name) has been a 20-year fixture on the Guadalajara chef scene. Director of the Slow Food convivium of Guadalajara, graduate of the Cordon Bleu in Paris, graduate and associate teacher of the CIA at Hyde Park, she maintains her traditional Mexican roots and goes to the next level.
Email her at firstname.lastname@example.org. She'll tailor classes to your needs or invite you to classes she already has on her schedule. Tell her Cristina sent you.