Mexican Vegetable Dishes
Edgar Núñez teaches you cooking with Mexican vegetables and how to run one of the best restaurants in the world.
Chef and executive director of the restaurant Sud777, ranked in Latin America's 50 Best Restaurants, 1 Michelin Star.
What does the essence of Mexican vegetable dishes at one of The Best Restaurants in the world really entail? Learn the secrets of transforming a traditional culinary experience into an innovative one.
Embark on a culinary journey celebrating the richness of Mexican vegetarian cuisine vibrant diversity. In our gastronomic space, we fuse the authenticity of Mexican tradition with the freshness and creativity of a completely plant-based approach.
Explore recipes that pay homage to Mexico’s iconic flavors, transformed into irresistible dishes full of vitality without compromising ethical values. From tacos with surprising fillings to desserts that will transport you to the sweet streets of Puebla, discover how plant-based cuisine can be an authentic and delicious experience.
Where passion for food blends with commitment to wellness and respect for the environment. Let the magic of Mexican plant-based gastronomy inspire your creations in the kitchen. Welcome to a world where flavor and consciousness meet!
At the end of the course you will be able to:
- Master the essential techniques of Mexican vegetable cooking.
- Create authentic and vibrant dishes without compromising on flavor.
- Explore the diversity of vegan cuisine.
- Combine tradition and ethics in the kitchen.
- Elevate your gastronomic skills to an intermediate level.
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Course Syllabus
Course Content
Chapter 2 - More efficient shopping and preparation
Chapter 3 - The restaurant business
Chapter 4 - Backoff: Restaurant Management
Chapter 5 - Blue cheese salad
Chapter 6 - Pineapple with achiote
Chapter 7 - Tuna Tostada with Chiles Toreados
Chapter 8 - Confit carrot
Chapter 9 - Reflections
Before you go
The 10 basic techniques for cooking vegetables
What you'll learn
We start with the techniques that every chef should master, in this case focusing on vegetables: boiling, sautéing, poaching, searing, grilling, frying, sous vide, braising, baking and smoking.
You will debunk some myths about vegetables, for example: that they are a gastronomic punishment, that they do not provide as much nutrition as protein, that raw is always better, or that they require complicated cooking methods to have flavor.
You will also learn to create a sensory and mood description of the dishes to design menus with meaning.
Who is it for?
This course is aimed at those with intermediate culinary skills who wish to elevate their gastronomic level through the exploration of Mexican vegetable cuisine.
Recommended equipment
- Sous vide cooking machine
- Sauce bottles
- American style glass blender
- Blender
- Blowtorch
- Surgical or latex gloves
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Meet your Instructor
Chef and executive director of the restaurant Sud777, ranked in Latin America's 50 Best Restaurants, 1 Michelin Star.
Beyond encouraging the use of fresh ingredients and innovative techniques, he inspires students to improve their culinary skills and appreciate the diversity of Mexican plant-based cuisine.
About Scoolinary
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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Pure words of wisdom and experience!
This course was not mere cooking course but a crash course on cooking and gastronomy and restaurant business. Many thanks Edgar Nuñez for sharing your knowledge. Truely blessed I am to have found your course.