When it comes to meal preparation, reservations are the only thing I know how to make with any sense of skill or flair.  So, it would seem antithetical that I’d enjoy taking cooking classes as much as I do.  The camaraderie with the other students (in the case of semi-private classes), and the one-on-one time with the chef(s), are both aspects I enjoy; as is the knowledge that—armed with a comprehensive recipe and the right ingredients—I could conceivably recreate these dishes at home.

So, as I perused the tours available on my recent cruise aboard the Crystal Serenity, I noticed that while docked in Huatulco we could partake in a Hands-On Mexican Cooking Demonstration, and my interest was piqued.  When I read further, noticing that (unlike most tours) this was taking place in the afternoon, I knew it was perfect for me.

A couple dozen of us were driven Clio’s Huatulco (the sister restaurant of Clio’s, the upscale restaurant from husband-and-wife chefs/restaurateurs Olivia and Roberto de la Fuente that’s been thrilling foodies in Guatemala City, since 2008), located at the private, members-only SEA SOUL Beach Club on Playa Chahue.  There, under the watchful gaze and tutelage of Chef Maria Beltranena, we would learn the finer points of preparing Sopa de Tortilla and Pescado a la Veracruzana (more accurately, Huachinango a la Veracruzana).  And as I am wont to do in such situations, I partly measured my success by leaving the class with the same number of fingers as I had when I’d arrived, and neither having set anything/anyone on fire nor poisoning anyone with the dishes I’d prepared.  (This class proved to be an unmitigated success, on all of these fronts!)

As we arrived at the test kitchen, where we divvied ourselves into four groups of six people each—as there were four cooking stations, each surrounded by all of the ingredients, pots and pans, knives, and cooking implements we’d need—Chef Maria welcomed us, and before we could say ¿Qué onda?, servers were presenting us with particularly potent Cadillac Margaritas.  Now, I’ll admit that my kneejerk reaction to being served tequila while being led to a cooktop and handed a sharp knife might’ve been one of trepidation, but when in Huatulco!

Chef Maria had us begin with that Mexico City favorite, Tortilla Soup.  My group unanimously decided to let anyone who wanted to try something do so; and for me, this meant foregoing the cutting and chopping (I was still drinking my margarita), opting instead for the cooking, stirring, and simmering.  As such, my contributions to the soup included frying cut strips of corn tortillas and cooking some chopped onions in a saucepan with oil, to which I added garlic, a pasilla pepper, and a chipotle pepper.  I then ceded my metaphorical toque to one of my friends, who added the chicken stock, tomatoes, and epazote; after which another of our pals added the chicken and cooked until we had our soup.

Our soup simmering on the back burner (literally), we shifted our focus to the Veracruz-style Red Snapper.  The signature dish of Veracruz (where it combines the tomatoes, chiles, and onions of pre-colonial Mexican cooking, with the olives, oregano, and capers (so integral to Spanish fare) that give this dish its Mediterranean flavor.  My big contribution to our entrée was sautéing a white onion and a couple cloves of garlic with these gorgeous bell peppers in rich hues of red, orange, yellow, and green (all of which had been chopped and prepped by a couple other members of our group); before handing-off the spatula to another group member, who proceeded to add the tomatoes, as well as the jalapenos, capers, oregano, bay leaves, and olives, giving us the sauce with which we’d cover the fish.

And while all of this cooking was fun, to be sure, I wonder what the chefs who teach these courses must think.  Always a fan of giving credit where and whenever it’s due, I tip my toque to Chef Maria, who was not only confident and knowledgeable, but was patient (whether showing the proper techniques for chopping an onion without tears, denuding a chile pepper, or explaining Epazote), and had a great sense of humor.  Also, it’s safe to say that having plied us with tequila, she ensured that nobody was particularly stressed-out.  As a result, instead of the yelling that might arise in similar situations, the only sound was laughter, punctuated by occasional requests for Chef Maria’s assistance.

After our preparations, each group’s soups were bowled and their sauces were poured over the gorgeous filets of red snapper (that had been skillfully cooked, for us); we were all led around to the indoor/outdoor dining room of Clio’s Huatulco.  There, overlooking the infinity pool of SEA SOUL Beach Club, the sand and shoreline of Playa Chahue, and the gorgeous Pacific Ocean stretching majestically to the horizon, we were served the food we’d made; and I’m delighted to inform you that the soup was absolutely yummy, and the fish was friggin’ fantastic!

So, if your travels take you to Huatulco, I encourage you to get a day pass to SEA SOUL Beach Club; and while there, enjoy a delectable lunch or dinner at Clio’s Huatulco.  And if you do, make sure to tell Chef Maria that I say ¡Hola!  Also, make sure to order a round of Cadillac Margaritas: They’re no joke.

Cooking Class with Chef Maria Beltranena
Clio’s Huatulco | SEA SOUL Beach Club
La Crucecita, Bahias de Huatulco, Oaxaca, Mexico
Click HERE for info

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