One of my goals in San Miguel de Allende was to take a cooking class. San Miguel has plenty of those, but I wanted something intensive — a place where I could seriously discuss the food and explore some basics that I hadn’t yet grasped in my Thursday night cooking class.
A while back, Rachel Laudan had recommended a woman named Marilau in San Miguel. Marilau’s website was impressive: she had a techniques class that taught how to capear and how to clean nopales, and another called the ABCs of Mexican cooking that taught salsas, moles, pipianes and adobos.
The latter sounded perfect for me. Luckily she had availability, and at my request she graciously squeezed the normally four-day long class into two days.
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