We arrived at 9am for some great coffee and met the other students, our translator and our chef teachers. Then we were off to the market to buy our ingredients. The menu was Chicken and vegetarian Pepian, Chilis Rellanos and homemade corn tortillas.
Lots more coming including the recipes, but I'm off to dinner! I'm now in Panajachel at Lake Atilan.
|The Saturday market in Antigua is huge and busy|
|Some of the vendor specialize!|
|Usually the kids are smaller in these carryalls!|
|Our cooking class tries some new fruits.|
|In the kitchen of Pena del Sol ready for action|
So back to Antigua over a week ago and our cooking class. The market is enormous and packed with people, customers and vendors. It is hard just to walk. Our guide and teacher pointed out and named everything in Spanish for us and at times had us taste things. I wish I could have written everything down! We spent about an hour shopping, taking photos and meeting some of the vendors - her regulars. Then we returned to the kitchen and began work. The staff there had already done some of the prep work, but we had lots to do. We were not only cooking for our own lunch but feeding the children of Ninos con Bendicion who were coming to perform local dances for the restaurant at lunchtime (more on them later).
|Our teacher left and waitress friend welcome us|
|There is a huge variety of vegetables|
Meanwhile I'm off again in the present on a bus down to Guatemala City from Lake Atilan, about 4 hours of twisty twining roads - good luck to my stomach. I'll be back later.
|Just a few varieties of beans for sale|
|We bought our chileis here, the two in front on the left|
|Our guide at the market from Pena del Sol lectures on site|
|The chilis are roasting in front for Chicken Pepian|
|Garlic and cilentro roasted for the Pepian sauce|
Others had spread out the peppers and cut them into about two inch squares or triangles, whatever one can manage. You hold the pepper and pile on lots of stuffing, molding the pepper around the bottom half. You should have a small egg shape. Put on a tray until the coating is done.
My next post will cover the rest of the rellanos, the tortilla making and the children.
|Tomatoes and onions on the grill and peppers over the fire|
|Heather straining sauce from the blender|