Asia Society Korea organized another cooking class program in cooperation with the Embassy of Mexico and the Lotte Culture Center in Cheongnyangni on October 14, and in Pyeongchon on November 28. Mrs. Verónica González-Laporte, the wife of the Mexican Ambassador, and Chef Ana Rubi Palma M. from the Ambassador’s residence, shared with the class how to make a variety of traditional Mexican dishes, including guacamole (avocado spread), calabaza en tacha (caramelized pumpkin), and pollo en salsa de cacahuate (boiled chicken with peanut sauce).

Calabaza en tacha is a famous holiday dish in Mexico, most often consumed on Dios de los Muertos (Day of the Dead). It is made with pumpkin, brown sugar, cinnamon, and cloves. Pumpkin seeds are often added during at the end to highlight the visual presentation. The sweet flavor of Calabaza en Tacha serves as the perfect dessert to wrap up a holiday meal with friends and family. 

Pollo en salsa de cacahuate originates from Puebla, Mexico, a region that is often referred to as the gastronomic mecca of Central Mexico. It is mainly prepared with boiled chicken, tomato, roasted peanuts, sesame seeds, and onion. The dish is also traditionally served with Mexican chilies called chipotles. The peanuts act as a thickening agent to the rich sauce that envelopes the boiled chicken, creating a tender and hearty taste. 

Guacamole is made from mashed avocado, blended with tomato, onion, coriander, olive oil, lime juice, and salt. It is rich in flavor and useful for both vegetarian and non-vegetarian diets. It can be served with simple nacho chips, but it also goes well with heavier meals such as grilled pork skin. The trajectory of guacamole in the global market has been astonishing, with demand growing year after year. Guacamole is undoubtedly becoming an irreplaceable dish on meal tables worldwide. 

All of the participants had a wonderful time at the cooking class, and were very pleased by the rare opportunity to learn about authentic homemade Mexican cuisine.