Mexican Culinary Techniques
Mexican Culinary Techniques
in-person ⬝ hands-on
Join Chef Luis Arce Mota, Chef/Owner of La Contenta, a destination for sublime Mexican cuisine, as we learn traditional Mexican cooking techniques.
Long before the arrival of the Spanish in Mexico, Mexicans used corn. This tradition is strongly maintained in Mexico and plays an integral role in Mexican cuisine, and is the basis of many of the dishes found at La Contenta.
In this hands-on experience, we’ll learn traditional Mexican culinary techniques (both pre- and post-hispanic), including “Metateado,” “Molcajeteado,” and “Amasado.” Strictly Mexican ingredients will be used in the dishes we prepare.
To make sure no one leaves hungry, all guests will get to eat what they make.
What You’ll Learn
Traditional Mexican culinary techniques (both pre and post-Hispanic)
The vital role corn plays in Mexican cuisine
On the Menu
Guacamole | Salsa Verde
Salsa Molcajete | Salsa Rostizada
Gorditas
Sopes
Quesadillas
Molotes
Chalupas
Tacos
Your Booking Includes
Hands-on preparation of Antojitos, Salsas, and Guisados
Detailed explanation of recipes and ingredients to be used
Mezcal flight tasting
Gift bag filled with an assortment of chili peppers and fresh corn masa
Good to Know
6-10 guests per group
Please enter your approved date + start time at checkout
Advanced notice of at least 7 days is required
About Your Guide
Luis Arce Mota
Chef/Owner, La Contenta
Chef Luis Arce Mota brings years of skill, experience and ambition to the kitchen of La Contenta. At La Contenta it is his goal to showcase his Mexican roots and his classical French culinary training, offering Mexican cuisine with French accents.Chef Mota’s story is archetypal, that of someone starting at the bottom and determinedly working his way up. Emigrating to the United States from Mazatlán, Mexico in the early 1990’s, Luis began his culinary career as a dishwasher in Carmine’s Restaurant in Times Square. His early exposure to and love for family cooking and traditions in Mexico primed his eagerness to learn more in New York at every opportunity.
Chef Mota’s initiative and performance were rewarded, and he gained experience in many famous Manhattan kitchens, under the tutelage of renowned chefs including Cesar Ramirez, David Bouley, Michael Lomonaco, and Michael Romano. In between stints at Bouley, Windows on the World, Union Square Café and Jefferson Restaurant, Luis received formal culinary education at the Cordon Bleu in Paris and the Culinary Institute of America in Hyde Park, New York.
About The Business
La Contenta Oeste
78 W 11th St, New York, NY 10011
La Contenta made sure to do right, because there’s no way to do it wrong at this gem in the heart of Greenwich Village. From the ambiance of both locations (their original is in the Lower East Side on Norfolk St.) to the comforting energy of Chef Luis Mota (partner/owner) and Alex Valencia, this is one Mexican restaurant that’s definitely made its mark on NYC.
”Mota went on to a career that included Union Square Cafe, Bouley and the private Upper East Side Colony Club. This month, he soft-opened La Contenta Oeste (an expansion of his La Contenta) in the former French Roast space. The dynamic menu is a tribute to his native Mazatlán and includes pre-Hispanic Mexican fare, bold cocktails, ancestral spirits and a robust roster of Mexican wines.”
-Time Out NY