Chiles en Nogada Cooking Class
The first episode in a series of cooking classes at Harmony House in Rosarito kicked off today.
Chef Johnny from Medio Camino Restaurant carefully and thoroughly guided us six lucky observers through the recipe.
This wasn't some kind of big presentation, where you can only see things on a mirror or a screen. We stood in the kitchen and peered over his shoulder while he prepared this amazing, delicious dish.
After the cooking lesson, we adjoined to the dining room where we were served Crema Poblana soup, the aforementioned Chiles en Nogada, wine and jamaica (Hibiscus tea).
Not bad for $5.00 U.S.
While we enjoyed the delicious lunch (I forgot to mention the rice pudding dessert), Chef Johnnie sat down with us and shared some of his background.
He was born in Puebla, his parents had a restaurant/hotel. His toys were vegetables taken from the kitchen-poblana chile or zucchini choo-choo trains.
He has cooked for six of the last Mexican presidents (but not Fox, if I recall correctly).
His wife is also a chef. Between them, they have cooking disciplines honed in Puebla, Guadalajara, Veracruz and D.F.
He told us at lunch that he has 16,000 recipes.
All I can say - the food was amazing and the company was wonderful, lots of stories about Baja in the "old days" before the roads brought down hoards of tourists.
re: Gypsy Jan
Rosarito seems like an odd place to learn a Puebla recipe, but you were in the right place at the right time. Mexican presidents serve 6 years, so your chef has been in the business for a while!
I'm chili- green with envy; chiles en nogada are my absolute favorite mexican dish. As for Baja roads, in '74 I hitchhiked from TJ to La Paz. 980 very hot, slow miles in June. But Baja Sur was magical, before Cabo San Lucas existed.