Velas Resorts launches new workshops for guests to learn salsas

 Wednesday, February 23, 2022

Velas Resorts

Furthering its commitment to Mexican culinary traditions, Velas Resorts is launching new workshops for guests to learn about different salsas and their preparation with the molcajete. A Mexican mortar and pestle made from volcanic rock, the molcajete name comes from the Aztec words meaning “seasoning” and “bowl.” The hard, rough surface of the ancient cooking tool ensures users get the strongest flavors out of spices and ingredients being prepared. Available at the resort collection’s properties in Los Cabos, Riviera Maya, Puerto Vallarta and Riviera Nayarit, the workshops are offered in both oceanfront locations as well as in onsite botanical gardens based on the hotel. A special offering at Mar del Cabo features a four-course tableside preparation of local dishes in the molcajete.

At the Grand Velas resorts in Los Cabos, Riviera Maya, and Riviera Nayarit and Casa Velas, the complimentary cooking class starts off with an intro into guacamole. Each participant starts by preparing their own guacamole with both traditional and innovative options of mix-ins, from tomatoes and onions to papaya and chapulines (grasshoppers). Then chefs grill up peppers, onions, chiles, red and green tomatoes and more for participants who can select their ingredients and then grind in the molcajete to create a salsa. At Grand Velas Los Cabos, where the workshop takes place in the chef’s own garden, participants can also cut aromatic herbs and fresh ingredients for the preparation of the sauces. The experience ends with some handmade tortillas, grilled chicken, steak and nopales for a buffet of tacos, to try with the different sauces prepared.

At Mar del Cabo, the Molcajete Workshop is a four-course table side cooking experience, all in a Molcajete.  The first course is a Caesar Salad where the dressing will be made in a fine stone molcajete. Then it’s on to a traditional “Stone Soup”, a seafood soup cooked table side with red-hot river stones and served on a molcajete.  The main dish of local shrimp is cooked on a sizzling flat molcajete. 

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