¡Buen Provecho!
Mexican cuisine offers countless tortilla variations, different salsas, as well as numerous stews and side dishes. Top chef Eddie Bork explains the most important basic ingredients in this course, such as corn flour, dried and pickled chiles, beans, epazote, and cilantro. You'll also learn how to make a really good tortilla and turn it into tostadas and nachos.
Eddie also dispels clichés about Mexican cuisine and shows you that it doesn't always have to be spicy—although it often is.
Look forward to traditional cuisine and favorite dishes from Eddie's hometown Puebla: pozole, pipián verde, barbacoa, mole poblano, carnitas with pork belly, smoked pineapple sauce, and chili pesto, as well as enchiladas rojas vegetarianas.
I'll show you what it's like in Mexico, and you can make it your own!
Edgar Bork
street food professional
Eddie was born in Puebla, Mexico. He completed his culinary training in Germany at several renowned hotels. He then discovered his love for Mexican cuisine and street food. In 2016, he won a food truck on a TV show and traveled to various events with it. Now he trains restaurants and event organizers in Mexican cuisine and aims to show what Mexico is really like.
Recipes from this course
Try these delicious recipes
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