One of the best ways to experience a new country is to take a local cooking class. Learning about the local cuisine immerses you into its culture, and knowing a few recipes to take home lets you re-live your travel memories and share them with friends.<\/p>\n
This winter we took a sunny escape to Mexico’s Yucatan peninsula to enjoy the sandy white beaches and impressive archeological ruins throughout the region.<\/p>\n
We were set on learning the secret to making fresh corn tortillas, how to mix up a tasty margarita, and try some authentic Mexican dishes, but as you know, finding an accommodating vegetarian, vegan or gluten-free cooking class can be a challenge.<\/p>\n
In our search we found The Ritz-Carlton Culinary Center<\/a> in Cancun, which offers a range of experiences for vegetarian or vegan food lovers. You can choose from hands-on cooking classes, a guided mercado<\/em> tour, Chef\u2019s Table tasting with wine pairings, or a tequila tasting night.<\/p>\n <\/p>\n We love hand-on cooking experiences and seeing local cultures so we signed up for the Deluxe Chef\u2019s Experience & Mercado Tour. After meeting at the Ritz-Carlton, Chef Manning took us into town to visit a local market, before heading back to the Culinary Center to don\u00a0our aprons and learn some new Mexican recipes.<\/p>\n Mercado 23 is known as the \u2018local\u2019s market\u2019 and gives a real look into daily life in Mexico. The market is filled with fruit and vegetable stalls, bags of spices, potions, chilies, and even party supplies like pi\u00f1atas.<\/p>\n <\/p>\n By far our favorite stall was the tortilleria. In a small, scorching hot, store front they mix together Masa flour with salt and water to make corn tortilla dough which is flattened and cooked in a tortilla assembly machine. We need one of those! Meeting the people who worked in the shop and tasting warm tortillas rolled up with a sprinkle of salt was a delicious trip highlight.<\/p>\n Chef Manning guided us around with plenty of time to see the sights of Marcado 23, but we were also on a mission to find the ingredients for our cooking class. As we sampled pieces of tropical mamey sapote fruit, searched for local honey, and watched in fascination as they removed the spines off cactus, Chef Manning told us he keeps the menus flexible so he can adjust to what is being sold at market that day.<\/p>\n After a ride back to The Ritz-Carlton Cancun we were ready to start cooking\u2026<\/p>\n <\/p>\n Walking into the Ritz-Carlton Culinary Center we were greeted by the huge open kitchen and\u00a0a breezy ocean view. The Culinary Center is set up with everything you could need… a huge knife collection, Viking appliances, personal work stations, and (our favorite) the support of a team of Ritz-Carlton sous-chefs!<\/p>\n First thing’s first, Chef Manning showed us how to make a classic Margarita. While squeezing fresh limes, we chatted about different types of tequilas and mezcals, as well as the hype around the worm or scorpion in the bottle.<\/p>\n That first sip of Margarita was fresh and zesty with the perfect amount of salt! Chef Manning also mixed together a second margarita tres capas, <\/em>with a bit of holiday flair, demonstrating his creativity towards modern Mexican cuisine.<\/p>\n We settled right in feeling quite at home in the luxurious kitchen. \u00a0Soon we were mastering homemade tortillas in the tortilla press, chopping ingredients for the spicy vegan ceviche, and toasting pumpkin seeds for a potent chili hot sauce, all while nibbling on fresh corn tortilla chips and creamy guacamole.<\/p>\n <\/p>\n Chef Manning was so knowledgeable about everything, giving us many tips along the way about how to make different varieties of guacamole, or what to look out for at home when you are choosing a dried chili peppers. {Read more in\u00a0our interview,\u00a0Meet the Chef: Ryan Manning<\/strong><\/a>}<\/p>\n <\/p>\n We had\u00a0so much fun cooking up a storm and enjoying margaritas and guacamole, but we felt most\u00a0spoiled when Chef Manning invited us to sit down for lunch. Course after course of vegetarian and vegan Mexican dishes were brought out. \u00a0Some we had helped prepare, others Chef Manning showcased himself, though each was thoughtfully paired with delicious Mexican\u00a0wines, showing off the flavors and ingredients of regional Mexican cuisines.<\/p>\n We started with some street food inspired appetizers called antojitos, \u2018little cravings\u2019. Second,\u00a0a flavorful vegan ceviche made of the freshest\u00a0avocados, oranges, mangoes, jicama, and a spicy lime marinade called Aguachile.<\/p>\n Next we enjoyed a rich vegetarian tortilla soup. A beautifully flavored tomato broth was delicately poured over the garnishes and crispy tortilla strips, allowing\u00a0the flavors to mingle with each spoonful.<\/p>\n <\/p>\n Dessert was a wonderful treat of homemade fluffy Mexican donuts, mamey sapote fruit, and local artisan anise-infused honey. Truly decedent, it was a delicious way to taste the exotic fruit we had sampled road-side at the market earlier.<\/p>\n <\/p>\n To finish with a hit of holiday flair,\u00a0Chef served a mamey sapote ice-cream served with traditional Mexican Christmas cakes. Traditionally on January 6th<\/sup>, Three King\u2019s Day, these cakes are shared among friends and family. A small baby doll is hidden in one of the cakes, and the person who finds the doll is chosen to cook tamales for the whole family!<\/p>\n What an incredible experience! \u00a0As we relaxed and enjoyed ourselves, we quizzed Chef Manning on all of the tips he could share to help us bring the experience of traditional Mexican cooking back home with us.<\/p>\n <\/p>\n Chef Manning shared with us some of his favorite utensils in the kitchen to cook homemade Mexican food:<\/p>\n A very special thanks to Chef Manning who agreed to share his\u00a0recipe for a spicy\u00a0vegan ceviche with us! Easy &\u00a0flavorful this is sure to impress and would make a great starter to\u00a0your next Mexican meal.<\/p>\n<\/div>\n We really enjoyed our day visiting the markets, and experiencing Mexican cuisines at The Ritz-Carlton Culinary Center<\/a>. Chef Manning made us feel right at home, graciously sharing his knowledge and giving us an appreciation for Mexican cuisine, its ingredients, and techniques.<\/p>\n A visit to Cancun Mexico would not be complete\u00a0without a visit to the The Culinary Center for a vegan, vegetarian or even gluten free cooking class… especially when right outside your kitchen window lies this absolutely stunning seascape.<\/p>\n <\/p>\n We\u2019d love to hear your stories about your favorite cooking classes while traveling. Share them in the comments!<\/p>\n ~ Thanks to The Ritz-Carlton Cancun for hosting us ~ One of the best ways to experience a new country is to take a local cooking class. Learning about the local cuisine immerses you into its culture, and knowing a few recipes to take home lets you re-live your travel memories and share them with friends. This winter we took a sunny escape to Mexico’s…<\/p>\nMercado 23<\/h2>\n
The\u00a0Culinary Center<\/h2>\n
The 5 Course Meal<\/h2>\n
Chef Manning\u2019s Tips \u2013 Mexican Cooking Utensils<\/h2>\n
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Vegan Ceviche Recipe<\/h2>\n
Final Words<\/h2>\n
\nVisit http:\/\/www.ritzcarlton.com\/en\/hotels\/mexico\/cancun<\/a>\u00a0to learn more.<\/em>
\n#RCMemories #RCCancun #ritzcancun<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"