SAINT VALENITNE'S DAY
Celebramos Dia de San Valentin


So this weekend we celebrate Saint Valentine's Day - Sunday should see us all lavishing affection and attention on our loved ones and hopefully being ra/lavished a bit ourselves in return.

To this end I've been making a few truffles, using some really good bitter chocolate 80% cocoa and I know I should be using some single estate chocolate but if I'm anyway successful I will go on to use...a finer chocolate next time.

Here follows the recipe I used which is a basic ganache - with some random (literally whatever I had to hand) flavourings added.

250g dark chocolate min 70% cocoa
250ml single cream

Method: I broke the chocolate into small squares into a large bowl and placed it over a pot of simmering water (not touching the water). This is stirred all the while until it was completely melted.

Separately I warmed the cream in a bowl over a pot of simmering water - stirring a little - bringing it to just above blood temperature.

Mix the cream into the melted chocolate with a whisk bringing it all together into a thickish creamy consistency. I divided this into 2 smaller bowls before adding flavourings.

Now for the flavourings:-

Mezcal and lime

The first mix I was pretty sure about, as I've been looking for ways to use up a Mezcal we've had about the house for a while now with 3 fat worms at the bottom - and the young man who gifted us the bottle is just itching to munch them and see....

As vivid green limes are the very essence of Mexico for me, I had to grate in a good tablespoon of zest and to this I added a good two teaspoons of Mezcal for a nice boozy punch. I probably should have gone for more but I was wary of making the mix too soft.

Chipotle Chile and Almond

Ok here I'm going again for a quintessential Mexican mix. Toasted ground Almonds about one teaspoonful. Then I toasted and deeseeded one Chipotle morita but left the veins in for heat. I chopped the chile finely and pounded it in a mortar and pestle with 2 teaspoons of dark muscavado sugar until it became a smooth but textured mush. And because I happened to be knocking back a yummy Lavatzza at the time I belted in a large pinch of espresso grounds just for the craic. All this was well mixed into the second bowl of ganache.

Both bowls covered in film and refrigerated for about 2 hours........let's see how they're doing? Ok the mix has firmed up nicely and I'm now rolling a teaspoon of each mixture into little balls, then into the dusting and onto a tray to firm up again.

So to finish them off I decided to roll the Chipotle truffles in ground almonds and the Mezcal and lime truffles in a mixture of lime zest and cocoa powder.

To display the Mezcal and lime truffles I put them into Mexican margarita glasses!
The chipotle and almond truffles looked great in little coffee cups! Even though these were made up as gifts there was plenty left over for me to taste.....yummy!

MARKET MATTERS - AT TEMPLE BAR IN CENTRAL DUBLIN THIS SATURDAY 13TH FEBRUARY

Staying with all things Dark and Luscious I've made a large pot of BLACK BEAN SOUP to sell at our market stall. I use small black TURTLE beans. I think they're called that because of their shape, they've got a squarish black bump, just like a mini version of a leatherback turtle's shell.

If you can get your hands on some epazote herb, add a sprig or two to the cooking water, this gives a fantastic dept of flavour to the cooked beans. The lovely Eric from Cultivate gave me some epazote seeds a few years ago and I've had successful small plants year round since. Epazote seeds should be available online, try them.

I always use a pressure cooker to cook my beans and never soak them at all. I cover the beans with double the dept of water to beans, seal the lid, put the weight on and bring to the boil fast. Then cook hissing for 20 minutes. Turn the heat to very low for 20 minutes more, if you use electric just turn off the heat and leave to sit there till cool or cold. Remove the lid. At this stage they should be soft when squeezed between you thumb and forefinger. Next the salt....see below.

If you don't have a pressure cooker just use a regular large saucepan. Rinse 250g Turtle beans under cold water and put them in a large pot with 3 liters of cold water and a couple of sprigs of epazote. Bring to the boil and leave on a rolling boil for about 10 minutes then reduce the heat and maintain a simmer for about 40 minutes. If the water looks like it is boiling off just add some more - but make sure it is HOT WATER from the kettle- you don't want to shock those beans with a blast of cold do you? At this stage they should be soft when squeezed between you thumb and forefinger.

NOW AND ONLY NOW do you add the salt. Add about 2/3 level teaspoons of salt and simmer again for about 5 minutes, this ensures that the salt flavours all the beans throughout the pot. Ok so your beans are ready for use in a dozen different recipes - re fried beans - frijoles charros - or Black Bean soup.

This particular recipe I've developed to satisfy my customers at the market who follow an Aruvedic diet and therefore I've not used any onion or garlic in the cooking - but you can include them if you like.
Serves 6

1 litre cooked Black Turtle Beans
1 tablespoon olive oil
1 bell pepper green, diced small
1 bell pepper red, diced small
2 or more fresh green or red chile peppers diced
3 tablespoons white wine vinegar
3 teaspoons cane sugar
4 tablespoons tomato puree
3 tablespoons dried oregano
1 tablespoon dried oregano for garnish when serving
1 small tub sour cream (optional)
1 litre vegetable stock made without using garlic or onion
half teaspoon pepper
1 teaspoon salt or to taste
2 teaspoons arrowroot mixed into a small glass of cold water

Method:- In a large soup pot warm the oil and stir fry the peppers for a few minutes, till softened. Add the vinegar, sugar, 3 tblsps oregano, puree and seasonings. Then add the beans and stock. Simmer the whole lot for about 30 minutes then with a slotted spoon remove about 250g of the mixture, reserve this to give texture to the finished soup. Now blend the soup in the pot with a hand blender until it is smooth and quite fine. Add the arrowroot and the reserved bean/peppers mix and return to the heat again - bring to the boil and stir for 2 minutes. Remove from the heat as the soup is now ready to serve.

Serve into warmed bowls and garnish with a blob of cream and s sprinkle of oregano.

CATERING FOR YOU THIS CHRISTMAS

DON'T FORGET THAT ALL DONA THERESA'S SALSAS MAKE FOR A FANTASTIC CHRISTMAS !!!
SALSA CHIPOTLE mild !
Chipotle: Aztec name for dried Jalapeno chiles.
This salsa has a lovely mild smoky flavor.

SALSA ADOBADA medium hot !!
Chile de Arbol and ancho chiles
are roasted on a traditional comal
& fresh Jalapenos for extra zing.

SALSA TAPATIO hot !!! From Guadalajara,
using dried chiles – arbol, ancho, cascabel (rattlesnake),
for the heat while grilled vegetables give a richly roasted flavor.

JALAPENOS en ESCABECHE hot !!! Jalapeno chiles
gently pickled with herbs, vegetables and spices, in
fine wine vinegar.

CATSUP mild ! Our version of Mexican ketchup,
with fine wine vinegar & unrefined cane sugar, sweet and spicy.

HABANEROS xtra xtra !!!!! Earthy, pungent Habanero chiles
- the hottest chiles in the world, registering 300,000 Scoville units.
Classic Mayan recipe, chiles together with fresh mango, in fine wine vinegar.

CHIPOTLES en ADOBO extra hot !!!! Deeply smoky whole chiles
preserved in an adobo sauce, each one superbly hot.

VISIT US AT TEMPLE BAR FOOD MARKET, every Saturday 10am-5pm
BROOKLODGE, starts up again in March
OR AT LEOPARDSTOWN MARKET, every Friday 10am-3pm

FOR MARVELOUS FAJITAS, BURRITOS AND TACOS … these days MOLE WITH RICE AND

VERY SPECIALLY THIS LAST WEEKEND BEFORE CHRISTMAS - TAMALES -

CATERING SERVICES

ANYTHING FROM TAQUITOS - DIPS AND CHIPS - GUACAMOLE - PICO DE GALLO - COCTEL DE MARISCOS - PRAWN CEVICHE CUPS - MOLES AND TAMALES - PRICES START AT 7.50 euro PER HEAD.
JUST CALL ME ON 086 3534 369


WHOLESALE ORDERS for RETAIL STORES

COOKERY CLASSES IN DUBLIN

MEXICO COOKING HOLIDAYS

www.meromeromexico.com

Turkey Mexican style this Christmas 2009

CHEATS MOLE Using Doña Theresa’s SALSA TAPATIO If time is short but you still want to make something special for Christmas Lunch, then take the easy way out and make some Cheats Mole.

My Salsa Tapatio which I make like a mole with dried chiles and roasted vegetables, is a great base for this short cut mole - then simply add the following extra ingredients and blend all to a fine paste. Serves 6

1.2kgs cooked turkey meat, cut into lager chunks or 6 individual portions
2 jars of Doña Theresa’s Salsa Tapatio
20g toasted sesame seeds for the blend
20g toasted sesame seeds for the garnish
100g Mexican or plain dark chocolate
20g plain tortilla chips toasted on the griddle
2 tablesps peanutbutter
1 or half teasp chile powder for a little extra punch
3 tblsps Sunflour oil for frying

If you've used plain chocolate you'll need to add a pinch of cinnamon powder and a pinch of clove powder to aproximate the flavour of the Mexican chocolate.

Blend together to a fine paste. Heat the oil in a large shallow saucepan, pour in the blended sauce and reduce the heat - stir this sauce for 3 or 4 minutes till it stops splattering and leave to simmer on a very low heat for 5 minutes.

You will need to heat the turkey pieces or a prepared turkey breast separately. Make up some good organic stock to moisten the meat while it warms through. Add the turkey to the mole and simmer for 10mins or so to give the meat flavour. But resist moving the meat around too much as it tends to break up and get a bit stewy.

Plate out the meat pieces covered in the Red Mole sauce and accompanied by black turtle beans refried, Mexican rice and some warmed corn tortillas, snug in your best linen cloth in a warm pyrex dish.

The classic garnish is plain white onion rings which you've marinated in lime juice and salt, a pinch of toasted sesame seeds and a sprinkle of green coriander leaves per serving. This is a recipe for a FELIZ NAVIDAD.


¡ M U Y B U E N P R O V E C H O ¡

Starting to feel a bit like Christmas

Heading into the first weekend of December, it's starting to feel a bit like Christmas. Tommorow, Saturday, at the Temple Bar Foodmarket will probably be windy and wet again but to cheer us up we will be serving up delicious hot fare to keep out the chills.

MENU
There'll be the old faithfuls Fajitas and Burritos. I've made yummy 'half moon' Tacos - chorizo - chicken - and peppers with new potatoes. And hopefully the warming heat of the chicken in Red Mole (chile and chocolate sauce) served with Mexican rice (brown) will put us all in good humour. For those on a tight budget teh best option is our crispy tostadas with refried pinto beans, salad and salsa at 1.50each you'd be loco not to try one.

So see you there, between 10am - 5pm.

Wishing you the first good wishes this festive season.

Feliz Navidad

Theresa y Gustavo

cooking holidays in Mexico

ALWAYS WANTED A COOKING HOLIDAY ?
MAKE IT MEXICAN
EXPLORE MEXICO
GET OFF THE BEATEN TRACK, EXPERIENCE THE REAL MEXICO, LEARN TO COOK AUTHENTIC MEXICAN DISHES
take in the city or the beach culinary trip
G U A D A L A J A R A C I T Y
COOKING HOLIDAY MERO MERO MEXICO MEANS THE REAL MEXICO, AND THAT IS WHAT THERESA AND GUSTAVO OFFER YOU FOR ONE WEEK – 7 NIGHTS (SHARING), FULL BOARD (ALL MEALS) & TRANSPORT, TRIPS AND AIRPORT TRANSFERS, INCLUDES FULLY GUIDED TRIPS & CULINARY TUITION. YOGA: PAY PER SESSION. (FLIGHTS NOT INCLUDED, BUT GROUP TRAVEL DISCOUNTS ARE POSSIBLE, GIVING A PRICE OF ABOUT 660 EURO RTN.)
GUADALAJARA CITY HAS AN INCREDIBLE DIVERSITY OF CULTURE FOLKLORE CRAFT, INDIGENOUS CUISINE & DRINKS. THIS BEAUTIFUL CITY IS OF COLONIAL ORIGIN ABOUT 450 YEARS OLD. YOUR HOST, GUSTAVO WAS BORN AND RAISED IN TLAQUEPAQUE AND WILL GIVE EXPERT LOCAL GUIDANCE THROUGHOUT YOUR HOLIDAY AND LOTS OF ADVICE AND TIPS FOR PLANNING THE REST OF YOUR MEXICAN HOLIDAY. YOU CAN PICK UP NEW WORDS OR PRACTICE YOUR SPANISH LANGUAGE AS JUST PART OF THE FUN.
ACCOMMODATION: WE’VE FOUND A STUNNING COLONIAL GUESTHOUSE IN THE VERY HEART OF THE CITY, WITH THE LUXURY OF A WALLED GARDEN & HEATED POOL, LOCATED CLOSE TO ALL SIGHTSEEING & EVENTS.
TRIPS INCLUDE: TO THE VILLAGE OF TEQUILA FOR LUNCH, MARIACHI MUSIC, FOLKLORIC DANCE AND A DISTILLERY TOUR; TO THE ANCIENT TOWNS OF TONALA & TLAQUEPAQUE ; TO THE SUBTROPICAL SHORES OF LAKE CHAPALA. WE WILL ALSO EXPLORE SAN JUAN DE DIOS; MEXICO’S LARGEST MARKET FOR EXQUISITE HANDMADE CRAFTS. THEN THE WEEK CULMINATES IN THE BAILE FOLKLORICO DEL TEATRO DEGOLLADO, AN UNFORGETABLE SHOW OF COLOURFUL DANCE AND MUSIC FROM ALL REGIONS OF MEXICO. P.S. OUR SCHEDULE WILL LEAVE LOTS OF FREE TIME FOR YOU TO DO YOUR OWN THING, SO, IF YOU FEEL LIKE EXPLORING ALONE OR IF YOU PREFER YOU CAN OPT OUT OF ANY TRIP.
EATING OUT: AT ‘LA CHATA’S’ TRADITIONAL ‘FAST’ FOOD (ALL HANDMADE); ‘CAMPESTRE RESTAURANT’ FOR OLDSTYLE WOODFIRE AND PIT STYLE RANCH BUFFET; ‘EL PARIAN’ AROUND A LOVELY COURTYARD FOR MARIACHI MUSIC SUPPER. GUSTAVO’S FAMILY HAVE INVITED US TO A BBQ’S AT THEIR RANCHITO OUTSIDE THE CITY AND LUNCH IN TEQUILA VILLAGE AND LUNCH IN AJIJIC AT LAKE CHAPALA, .IT GOES ON……EATING IN: HAVING EXPLORED THE EXOTICS IN THE LOCAL FRUIT AND VEGETABLE MARKET & BOUGHT WHAT YOU’D LIKE TO EAT – WE’LL TEACH YOU TO COOK IT - IN RELAXED AND VERY ‘HANDS ON’ COOKERY CLASSES WITH BBQ, SOUPS, MAINS, SALSAS, FRESH DRINKS, COCKTAILS; LOTS OF RECIPE PRINT OUTS & AN ALL ESSENTIAL GLOSSARY OF TERMS. TIPS ON WHERE TO SOURCE INGREDIENTS IN IRELAND. LOCAL ACTIVITIES INCLUDE: MORNING YOGA SESSIONS (OPTIONAL), STROLLING THE STREETS, VISITING MUSEUMS AND GALLERIES, DOZING OFF IN THE TROPICAL GARDEN OR SWIMMING IN THE POOL.
GETTING THERE; FLY TO GUADALAJARA INTERNATIONAL AIRPORT (GDL). VIA THE USA OR ANY CENTRAL EUROPEAN HUB, E.G. MADRID, PARIS, FRANKFURT, AMSTERDAM OR LONDON, AIRPORT TRANSFERS ON ARRIVAL AND DEPARTURE INCLUDED. OUR OWN ROUTE THIS TIME WILL BE DUBLIN-ATLANTA-GDL WITH DELTA. NOTE: IF WE TRAVEL OUT AS A GROUP (9 MIN) WE MAY AVAIL OF APROX. 10% DISCOUNT, A PRICE OF ABOUT 660 EURO RTN.
CLIMATE; CITY TEMPERATURES IN WINTER/SPRING ARE ALWAYS A LITTLE COOLER THAN THE COAST SO EXPECT MID 20’s, AT MIDDAY AND AS THE CITY IS HIGH UP AND AS IT IS THE COOL SEASON, MORNINGS AND EVENINGS ARE AS LOW AS 10c IT IS THE DRY SEASON SO UNLIKELY TO RAIN AT ALL. NOTE; ONCE YOU’VE BOOKED WITH US, WE WILL KEEP IN TOUCH BY EMAIL WITH FREQUENT UPDATES AND FINAL TWEAKING OF YOUR REQUIREMENTS AND WILL BE HOLDING A PRE-TRIP MEETING IN THE CLARENCE HOTEL ONE WEEK PRIOR TO TRAVEL FOR THOSE WHO CAN MAKE IT?
DATES: OUR DATES ARE COMPLETELY FLEXIBLE WE CAN HOST OUR CULINARY HOLIDAYS ANYTIME, BUT YOU CAN GIVE US YOUR PREFERENCES AND WE WILL ENDEAVOUR TO FILL THE WEEK THAT SUITS YOU…– HOW DOES THAT SOUND? WE WILL AVOID PEAK TRAVEL DATES. WE ENCOURAGE COUPLES (OF ALL VARIETIES) AND IF YOU ARE A SINGLE PLANNING TO TRAVEL MEXICO ALONE THIS MAY BE A GREAT START TO THAT TRIP, TO GET YOU SETTLED INTO THE MEXICAN WAY OF LIFE. (OURS WILL BE A VERY RELAXED, LOOSE GROUP). TO SIGN UP – IDEALLY A MINIMUM OF 6 AND A MAXIMUM OF 9 PARTICIPANTS WILL JOIN US.
ALL INCLUSIVE COST 995 euro BOOK NOW WITH YOUR OPTIMUM DATES mail@meromeromexico.com OR CALL THERESA ON 086.3534369
AND OFF WE GO !! …….Y VAMANOS !!




ALWAYS WANTED A COOKING HOLIDAY ?
MAKE IT MEXICAN
EXPLORE MEXICO
GET OFF THE BEATEN TRACK, EXPERIENCE THE REAL MEXICO, LEARN TO COOK AUTHENTIC MEXICAN DISHES
take in the city or the beach culinary trip
B E A C H S I D E V I L L A H O L I D A Y
COOKING HOLIDAY MERO MERO MEXICO MEANS THE REAL MEXICO, AND THAT IS WHAT THERESA AND GUSTAVO OFFER YOU FOR ONE WEEK – 7 NIGHTS (SHARING), FULL BOARD (ALL MEALS) & TRANSPORT, TRIPS AND AIRPORT TRANSFERS, INCLUDES FULLY GUIDED TRIPS & CULINARY TUITION. YOGA: PAY PER SESSION. (FLIGHTS NOT INCLUDED, BUT GROUP TRAVEL DISCOUNTS ARE POSSIBLE, GIVING A PRICE OF ABOUT 660 EURO RTN.)
ON THE PACIFIC COAST YOU’LL SEE THE INCREDIBLE DIVERSITY OF CULTURE FOLKLORE CRAFT AND INDIGENOUS CUISINE & DRINKS THAT RURAL MEXICO HAS TO OFFER. YOUR HOST, GUSTAVO, WAS BORN AND RAISED IN TLAQUEPAQUE, WHILE STUDYING AS AGRICULTURAL ENGINEER HE DID HIS WORK PLACEMENTS IN THE COSTA ALEGRE AREA, AND HE’S VERY CAPABLE OF GIVING YOU EXPERT LOCAL GUIDANCE THROUGHOUT AND LOTS OF ADVICE FOR PLANNING THE REST OF YOUR MEXICAN HOLIDAY.
ACCOMMODATION: A STUNNING VILLA WITH POOL, JUST FOOTSTEPS FROM AN UNSPOILT 4KM STRETCH OF SOFT SAND BEACH, GOOD FOR SWIMMING AT THE EASTERN END AND FOR SURFING AT THE WESTERN END, IT’S SITUATED QUITE OFF THE BEATEN TRACK, MID-PACIFIC COAST, A REAL MEXICAN VILLAGE ON THE COSTA ALEGRE, (HAPPY COAST).
TRIPS INCLUDE: TENACATITA FISHING VILLAGE & 5KM BEACH FOR SNORKLING, MANGROVE FOREST LAGOONA BOATRIP, EXCITING GUIDED WEEKLY VILLAGE MARKET TOUR & LOCAL HIKES. PRE-COLUMBIAN MUSEUM AT COLIMA. OPTIONAL TRIPS: VISIT A LOCAL COFFEE PLANTATION AND ROASTING FACTORY, VISIT TO VOLCANO NEVADO DE COLIMA, DEEP SEA FISHING. OR POSSIBLY A LATE NIGHT KNEES-UP AT THE LOCAL BULL-RING, DANCING TAKES PLACE 1ST SUNDAY’S OF EACH MONTH, LET’S TRY TO MAKE IT ?.
EATING OUT: FANTASTICALLY FRESH SEAFOOD RESTAURANTS ABOUND; WE’LL MAKE YOU OUR RANCH STYLE BREAKFASTS, LUNCH MAY BE THE RESULTS OF YOUR OWN ENDEAVOURS AT COOKING CLASS OR WE MAY BRING A PACKED LUNCH TO A REMOTE AREA OR TRY A LOCAL RESTAURANT BUT WE WILL BE SIPPING COCKTAILS AT SUNSET, AND WE’LL DINE WITH OUR TOES IN THE SAND.
ACTIVITIES: (OPTIONAL) YOGA PRACTICE, LOCAL HIKES EXPLORING THE PLANTATIONS, ORCHARDS & WE’LL FORAGE FOR WILD FLOWERS AND FRUITS TO INCLUDE IN OUR COOKERY CLASS, GUIDED EXPLAINATION OF EXOTICS AT THE MARKET AND COOKERY CLASS, BBQ COOKERY CLASS WITH FRESHLY COUGHT FISH, RECIPES PRINT OUTS & ALL ESSENTIAL GLOSSARY, WITH TIPS ON WHERE TO SOURCE, OR SUBSTITUTE INGREDIENTS IN IRELAND.
CAN’T GUARANTEE IT, BUT, WE MAY ASSIST THE LOCAL CONSERVATIONISTS WITH PROTECTION & RELEASE OF BABY LEATHERBACK TURTLES. HIGHLIGHT OF OUR PREVIOUS GROUPS HOLIDAY, BUT IT DEPENDS ON THE SCHEDULE AND THE MATURITY OF THE EGGS ETC. WE HAVE REQUESTED OUR CONTACT TO PARTICIPATE AGAIN THIS WINTER/SPRING.
GETTING THERE; YOU FLY TO GUADALAJARA (GDL) –OR MEXICO (MEX), CONNECTING ON TO MANZANILLO (ZLO) AIRPORT. WE PROVIDE AIRPORT TRANSFERS 30 MIN TO/FROM THE VILLA. OR YOU COULD FLY TO PUERTO VALLARTA AND TAKE A 1ST CLASS BUS, 2.5 HRS SOUTH TO BARRA DE NAVIDAD AND WE’LL PICK YOU UP FROM THERE.
CLIMATE; EVEN WITH THE SEA BREEZES THE COAST IS FAIRLY CONSTANT, SO EXPECT MID TO HIGH 20’s OR EVEN UP TO LOW 30’s AS IT IS THE COOL SEASON, THE PACIFIC OCEAN WILL BE WARM FOR SWIMMING AND ALTHOUGH IT IS THE DRY SEASON AN ODD SHOWER OF RAIN IS POSSIBLE.
NOTE; ONCE YOU’VE BOOKED WITH US, WE’LL KEEP YOU UPDATED BY EMAIL AND WILL HELP YOU TWEAK YOUR TRIP PLANS. WE WILL ALSO BE HOLDING A PRE-TRIP MEETING IN THE CLARENCE HOTEL ONE WEEK PRIOR TO TRAVEL FOR THOSE WHO CAN MAKE IT?
DATES: AGAIN DATES ARE COMPLETELY FLEXIBLE WE CAN HOST OUR CULINARY HOLIDAYS ANYTIME, BUT YOU CAN GIVE US YOUR PREFERENCES AND WE WILL ENDEAVOUR TO FILL THE WEEK THAT SUITS YOU…– HOW DOES THAT SOUND? WE WILL AVOID PEAK TRAVEL DATES. WE ENCOURAGE COUPLES (OF ALL VARIETIES) AND IF YOU ARE A SINGLE PLANNING TO TRAVEL MEXICO ALONE THIS MAY BE A GREAT START TO THAT TRIP, TO GET YOU SETTLED INTO THE MEXICAN WAY OF LIFE. (OURS WILL BE A VERY RELAXED, LOOSE GROUP). TO SIGN UP – IDEALLY A MINIMUM OF 6 AND A MAXIMUM OF 9 PARTICIPANTS WILL JOIN US.
ALL INCLUSIVE COST 995 euro BOOK NOW WITH YOUR OPTIMUM DATES mail@meromeromexico.com OR CALL THERESA ON 086.3534369
AND OFF WE GO !! …….Y VAMANOS !!

Hola chicas y chicos,

COOKING HOLIDAYS Apologies for the delay on getting this information to you, I struggle with the ftp for updating my website – hence the change to blogging. I attach below, an invitation to accompany us on a Mexican cooking holliday. Dates are being kept flexible on purpose. Off peak runs from mid January - avoids midterm break Ire/UK - and Easter week - apart from that we can organise a week in Guadalajara or on the Costa Alegre any time between Jan 15th and end of June, mind you, it gets quite hot around end April May, and wet into June so the optimum travel time is Jan - April. Scroll on down to see the details.

COOKING CLASSES IN DUBLIN AREA Due to the fall off in numbers signing up for Dublin cookery courses - we've changed the structure. Instead of posting a Cook Class Date, promoting it and waiting for the bookings to come in, (pick up has been slow or fragmented).
Now, when we get a request from someone for a cook class - we throw the ball back into the customers court - we ask them to rustle up 4 or 5 friends who'd like to join them and either they provide the venue (their home / work canteen / their friends home) or it's our venue in Killiney.

Depending on the chosen menu for the Mexican cook class the cost is on average 50 euro per person and for that they each get a recipe booklet, tuition on each recipe including cocktails, hands on experience - mainly on what to do with unusual ingredients such as Maize flour, dried chiles and achiote. We start with a cocktail or a traditional serving of Tequila, two starters, main course with two sides, two salsas, and a dessert.

Mexican coffee or hot chocolate is served at the end of class and the 'host' or main contact for the group gets to take home the scrumptious left overs and some gifts of ingredients for their own home cooking.

CATERING SERVICES Having said all this - we do not have any cook classes running at the moment as it is Party / Catering season for us – lots of people are booking us to deliver yummy Mexican Food to their venue. But if an interested group requests a cook class date from us we will do everything to accommodate you.

Thank you all so much for your continuing interest in our fight to bring real Mexican food to our shores. Remember we’ve got - Tamales de carne, this week I’m trying banana leaves wrapping, let’s see how that goes - Mole Rojo with Pollo (chicken) and Mexican rice are the specialities at the Temple Bar Market and of course our staples (favourites) Chicken Fajitas, Veggie Burritos and corn Taquitos each Saturday until Christmas so try and make the trip in to see us, and your taste buds will thank you.

Saludos ..............Theresa y Gustavo