There are some dishes in Mexican cuisine that make the most sense when someone is standing next to you, talking you through it as you go. That’s how I learned to make moles. That’s how I learned to make tamales Oaxaqueños. I had people guiding me, showing me what to look for, and answering questions in the moment, while everything was happening.
Things like charring banana leaves so they soften without tearing. Shaping and sealing tetelas so the masa holds together and cooks evenly. Building a mole negro with incinerated chiles that release all their bitterness and taste like chiles.
That experience is what I wanted to pass on, and that’s why I started Rick’s Cooking School.
I am teaching livestream classes, about an hour to an hour and a half in length, where I cook with you in real time and walk you through every step. We cook together, we talk through the details, and you can ask questions as you think of them.
There’s a new class every month and every class is recorded. The full video and recipes live here on Substack, so you can come back to them whenever you want.
Paid subscribers already have access as part of their subscription.
All other subscribers get 20% off every class.
Past Classes:
Perfect Chiles Rellenos