Contemporary Mexican Cuisine

In this course you will see different preparations of traditional Mexican dishes adapted to the vision of Oswaldo Oliva for his restaurant, Lorea. The chef shares recipes and his style for applying a variety of simple techniques from both Mexican and European avant-garde food to his ingredients. You will gain the full benefit of his experience from haute cuisine restaurants in Spain. The essence of Mexico is present in each recipe, but the concepts use elements of haute cuisine to go beyond basic. By the end of the course you will be able to: understand and use innovative cooking techniques use Mexican ingredients in gourmet preparations to achieve high-level restaurant dishes create your own menu, taking inspiration from traditional regional recipes and giving them a contemporary spin.