Live from our kitchen to yours: online cooking classes! It’s a great activity to do with a group of friends, family, colleagues, neighbours or other people that you would love to get together with when it's fysically not possible. A fun experience for a virtual birthday party, family get-together, team activity or a friends gathering. Get away from your daily routine, and imagine yourself being in our Oaxacan kitchen, cooking alongside our inspiring chef Eduardo Vera.
You don't consider yourself a kitchen star? Don't worry, the recipes are not difficult to make. You'll be surprised at the result!
And did you know that with your participation, you contribute to a good cause? Part of your contribution goes to our education project.
Menu 1: Fish Tacos
Tacos – Mexicans can’t live without them. Learn how to make a proper, authentic Mexican fish taco, with fried fish, a fresh dressing and fine finishing toppings. It makes for a yummie lunch or dinner!
Vegetarian option: use cauliflower instead of fish
Ingredients
Vegetarian option: use cauliflower instead of fish
Ingredients
Menu 2. Mole estofado
“A good mole is a thing of beauty’. Oaxaca is the land of the seven moles – warm sauces, made with numerous ingredients and spices. Mole estofado (Mole stew) is served with beef or chicken and contains ingredients such as olives, onion, sesame seeds, raisins, tomatoes, cloves, and capers.
Vegetarian alternative: replace the meat with mushrooms.
Ingredients
Vegetarian alternative: replace the meat with mushrooms.
Ingredients
Menu 3. Lentils ceviche
This sweet-and-sour cold plate is a reflection of the contemporary Mexican cuisine. A ceviche without fish but with lentils, to which the added pineapple gives it its semi-sweet taste. To be eaten as a taco or as a salad or entree.
No meat or fish is used in this dish.
Ingredients
No meat or fish is used in this dish.
Ingredients
Meet our chef
I am Eduardo Vera Morales, or Lalo as they call me. I come from the community of Sola de Vega in Oaxaca. I’m 29 years old and have been cooking for my living since the age of 16. I am the founder of Atila Del Sur Mezcal and Atila Del Sur Cuisine, a platform where I teach and coach adolescents with a genuine interest in working in gastronomy and where I offer experiences to clients through cuisine, organizing classes, dinners, events, catering, retreats and everything else that has to do with cuisine.
I grew up amongst four generations of amazing women: my great-grandmother, grandma, my mom and sisters, and we all worked side-by-side, cooking and sharing the full environment of cuisine.This experience taught me to relate to cuisine through many layers. I seek to show and share this through the material, the spiritual, and the emotions that manifest in all the stages and transitions from the land, to the preparation and sharing of food.
As a new generation of chefs, I respect my traditions, ingredients, producers and those that cook. My aim is to connect my roots with my quest to create, and learn new ways of appreciating what my land offers me.
I grew up amongst four generations of amazing women: my great-grandmother, grandma, my mom and sisters, and we all worked side-by-side, cooking and sharing the full environment of cuisine.This experience taught me to relate to cuisine through many layers. I seek to show and share this through the material, the spiritual, and the emotions that manifest in all the stages and transitions from the land, to the preparation and sharing of food.
As a new generation of chefs, I respect my traditions, ingredients, producers and those that cook. My aim is to connect my roots with my quest to create, and learn new ways of appreciating what my land offers me.
