Maestra Quintana demonstrated three recipes from the Yucatan,
Sopa de Lima, Classic Bitter Lime Soup
Filete de Res al Chilmole, Beef Tenderloin with Traditional Yucatecan Black Sauce
Flan de Coco Imperial, Royal Coconut Flan....sorry, but I didn't get a photograph of the Coconut Flan but let me tell you it was delicious.
I'm ready to make all three recipes. Although I'm not sure I can find the bitter limes here or the Sevilla oranges (which are not in her recipe but she added some zest from them) or if I can find the Yucatecan oregano. She explained that Mexico has seven oreganos and that the one from the Yucatan has much larger leaves than all the rest. The other ingredient that I might have to look for is the chilmole paste. Actually it is a small black cake. She did tell us that it was available at La Anita. I looked and it is there but you will need to order a case of 50 cakes. Anyone what to go in with me on a case? And the last item that will require some research is the coconut milk. You can use coconut water but her Coconut Flan was so delicious and she used coconut milk. She showed me the can it came in and it was from Vietnam. But you never know.....Bonanza just might have it. Oh, and of course I will need to find the fresh coconuts which I have seen here at times.
Those were the recipes but as she talked we learned a lot about Mexican Cuisines and tips for building complex flavors in the foods. I loved every minute and every morsel.