.. slides/Breakfast view.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Your day starts out with breakfast and a breathtaking view of the Tepoztlan valley from above the kitchen. Your day starts out with breakfast and a breathtaking view of the Tepoztlan valley from above the kitchen. slides/Breakfast view.JPG slides/Day_05_008.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 With breakfast you can savor all of the exotic fruits of Mexico like this delicious mamey. Breakfast at LVB is a delicious treat. During breakfast you will also enjoy Chef Ana's own preserves made from fruit grown on her property such as calamondine marmalade, lemon curd, plumb preserves, strawberry jam which can only be served on her homemade biscuits. With breakfast you can savor all of the exotic fruits of Mexico like this delicious mamey. Breakfast at LVB is a delicious treat. During breakfast you will also enjoy Chef Ana's own preserves made from fruit grown on her property such as calamondine marmalade, lemon curd, plumb preserves, strawberry jam which can only be served on her homemade biscuits. slides/Day_05_008.jpg slides/Preparing_the_maiz.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 At LVB you will learn how to make your own masa right from the maize itself which grown locally by our gardener, Don Juan. Tepoztecos are subsistence farmers that grow a variety of grains, fruits and vegetables for their own consumption, for barter and for sale in the local farmer's market. At LVB you will learn how to make your own masa right from the maize itself which grown locally by our gardener, Don Juan. Tepoztecos are subsistence farmers that grow a variety of grains, fruits and vegetables for their own consumption, for barter and for sale in the local farmer's market. slides/Preparing_the_maiz.jpg slides/Ana_puts_the_maiz_into_the_mill.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 After the maize has simmered in the lime mixture, it is taken to the local mill. This is a daily ritual in Tepoztlan. You will see many a resident carrying a pail of maize to the mill to make masa. There is nothing better than a homemade corn tortilla fresh from the comal. After the maize has simmered in the lime mixture, it is taken to the local mill. This is a daily ritual in Tepoztlan. You will see many a resident carrying a pail of maize to the mill to make masa. There is nothing better than a homemade corn tortilla fresh from the comal. slides/Ana_puts_the_maiz_into_the_mill.jpg slides/DSC01842.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 The classes are "hands-on" so you can learn all techniques under the supervision of Chef Ana. Her style is a very family oriented one. Her kitchen is very relaxed and fun. The classes are "hands-on" so you can learn all techniques under the supervision of Chef Ana. Her style is a very family oriented one. Her kitchen is very relaxed and fun. slides/DSC01842.JPG slides/DSC01840.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Mexican cooking utensils are a part of your package so you can take what you have learned home with you. Here guests are practicing their tortilla technique with their new tortilla presses. Mexican cooking utensils are a part of your package so you can take what you have learned home with you. Here guests are practicing their tortilla technique with their new tortilla presses. slides/DSC01840.JPG slides/pick_up_the_tortilla_just_so.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Here Chef Ana exhibits the technique to get the tortilla to the comal without breaking it. Here Chef Ana exhibits the technique to get the tortilla to the comal without breaking it. slides/pick_up_the_tortilla_just_so.jpg slides/Maybe_we_can_save_this_one....html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Part of the trick of making a great tortilla is sliding the tortilla off the hand onto the comal. Practice makes perfect. Part of the trick of making a great tortilla is sliding the tortilla off the hand onto the comal. Practice makes perfect. slides/Maybe_we_can_save_this_one....jpg slides/DSC01848.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 During the week you will soak the Maize in limestone, take the corn to the millstone, and prepare the masa for everything from tortillas to tamales. During the week you will soak the Maize in limestone, take the corn to the millstone, and prepare the masa for everything from tortillas to tamales. slides/DSC01848.JPG slides/bigsopes.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Using masa is one of the great advantages of taking Chef Ana's class. You will have plenty of opportunities to make the perfect sope, tortilla, or huarache. Using masa is one of the great advantages of taking Chef Ana's class. You will have plenty of opportunities to make the perfect sope, tortilla, or huarache. slides/bigsopes.jpg slides/class.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Another element in your Mexican cooking utensil package is the traditional volcanic rock mortar and pestle called a molcajete. Here guests, Kay and Kelly are curing their molcajete by grinding uncooked rice. Another element in your Mexican cooking utensil package is the traditional volcanic rock mortar and pestle called a molcajete. Here guests, Kay and Kelly are curing their molcajete by grinding uncooked rice. slides/class.jpg slides/Chiles En Nogada.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Chiles en Nogada is a patriotic dish representing the colors of the flag of Mexico. Chiles en Nogada is a patriotic dish representing the colors of the flag of Mexico. slides/Chiles En Nogada.JPG slides/Ana and Guests Sylvia Jules and Olivia.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Sylvia, Chef Ana, Jules and Olivia after a successful batch of Chiles en Nogada. Although our guests come from many parts of the world, different ages, and walks of life, they make friends very quickly with their common curiosity about Mexican cuisine and culture. Sylvia, Chef Ana, Jules and Olivia after a successful batch of Chiles en Nogada. Although our guests come from many parts of the world, different ages, and walks of life, they make friends very quickly with their common curiosity about Mexican cuisine and culture. slides/Ana and Guests Sylvia Jules and Olivia.JPG slides/DSC00549.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Champandongo is made during Like Water for Chocolate Week. Matias is first in line. Champandongo is made during Like Water for Chocolate Week. Matias is first in line. slides/DSC00549.JPG slides/DSC01977.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Filet of Beef in Salsa Borracha made with beer and ground smoked chiles. Filet of Beef in Salsa Borracha made with beer and ground smoked chiles. slides/DSC01977.JPG slides/LVB Day 03 025.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Guest Elise preparing strawberries purchased at the local farmer's market. Chef Ana believes in growing her own food when possible and purchasing her raw materials from local producers, supporting the local economy and the culinary traditions of this region. Guest Elise preparing strawberries purchased at the local farmer's market. Chef Ana believes in growing her own food when possible and purchasing her raw materials from local producers, supporting the local economy and the culinary traditions of this region. slides/LVB Day 03 025.jpg slides/Salsa Verde.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 During your week you will learn how to make a plethora of fresh salsas. As apart of your package you will receive a manual complete with all recipes to make sure that you can replicate your masterpiece when you return home. During your week you will learn how to make a plethora of fresh salsas. As apart of your package you will receive a manual complete with all recipes to make sure that you can replicate your masterpiece when you return home. slides/Salsa Verde.jpg slides/beansoup.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Delicious Bean Broth Soup. Beans are a part of "holy trinity" of Mexican cuisine along with corn and chiles. Nutritionally if you have all three as a part of your diet you are doing very well. The early natives survived primarily on the three with a small amount of wild game. Delicious Bean Broth Soup. Beans are a part of "holy trinity" of Mexican cuisine along with corn and chiles. Nutritionally if you have all three as a part of your diet you are doing very well. The early natives survived primarily on the three with a small amount of wild game. slides/beansoup.JPG slides/DSC01957.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Chicken Tinga on a tostada with avocado and beans. The only problem you will have during you stay is saying "no" to the next serving. Chicken Tinga on a tostada with avocado and beans. The only problem you will have during you stay is saying "no" to the next serving. slides/DSC01957.JPG slides/The_table_at_Cafe_5.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 During the week you will also have breakfast at Chef Ana's "Cafe 5" an ecological cafe made of primarily recycled materials. Cafe 5 has one of the best early morning views of the volcano Popocatepetl located about 150 miles away. During the week you will also have breakfast at Chef Ana's "Cafe 5" an ecological cafe made of primarily recycled materials. Cafe 5 has one of the best early morning views of the volcano Popocatepetl located about 150 miles away. slides/The_table_at_Cafe_5.jpg slides/Fideoseco.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Dried Pasta (Fideo Seco) in Black Bean Sauce with Nopal salad Dried Pasta (Fideo Seco) in Black Bean Sauce with Nopal salad slides/Fideoseco.JPG slides/Flor de calabaza.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Big Squash Blossoms are used in many traditional Morelos dishes. Squash blossom, chile poblano and white corn soup or local white fish in a creamy squash blossom sauce are two of Chef Ana's favorite dishes. Big Squash Blossoms are used in many traditional Morelos dishes. Squash blossom, chile poblano and white corn soup or local white fish in a creamy squash blossom sauce are two of Chef Ana's favorite dishes. slides/Flor de calabaza.jpg slides/Vince_thinks_he's_got_it_now!.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Here Vince is practicing his tamale technique. Vince is one of our most famous guests, documenting his trip to LVB on his blog. Many of the pictures on the virtual tour are taken by Vince and his wife Kathleen. Here Vince is practicing his tamale technique. Vince is one of our most famous guests, documenting his trip to LVB on his blog. Many of the pictures on the virtual tour are taken by Vince and his wife Kathleen. slides/Vince_thinks_he's_got_it_now!.jpg slides/Steaming_up_the_tamales.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Tamales are a staple in this part of Mexico. The fresh masa that you create is used to make up to 7 different type of tamales including a delicious pineapple, walnut, and raisin dessert tamale. Tamales are a staple in this part of Mexico. The fresh masa that you create is used to make up to 7 different type of tamales including a delicious pineapple, walnut, and raisin dessert tamale. slides/Steaming_up_the_tamales.jpg slides/and_MORE_tequila.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 No week would be complete without the tequila tasting with Robb, our resident tequila guru. No week would be complete without the tequila tasting with Robb, our resident tequila guru. slides/and_MORE_tequila.jpg slides/Taste.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Here Kathleen enjoys a sip of topself tequila. During lunch, wine and beer are served with your meal. Also, Chef Ana has been know to whip up some exotic drinks while you make the day's meal. Here Kathleen enjoys a sip of topself tequila. During lunch, wine and beer are served with your meal. Also, Chef Ana has been know to whip up some exotic drinks while you make the day's meal. slides/Taste.jpg slides/LVB Day 03 023.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Guests, Vince and Mark preparing chicken for Mole. Guests, Vince and Mark preparing chicken for Mole. slides/LVB Day 03 023.jpg slides/mole.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 Mole, refried beans and Chorizo on the stove Mole, refried beans and Chorizo on the stove slides/mole.JPG slides/and_voila!__the_flan!.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 A perfect flan! What course in Mexican cuisine would be complete without this classic dessert. A perfect flan! What course in Mexican cuisine would be complete without this classic dessert. slides/and_voila!__the_flan!.jpg slides/DSC01858.html Fri, 26 Jun 2009 15:20:18 +0000 Jalbum 8.0 The best part of the day -- enjoying the fruits of your labor. Conversation is always lively and there is never a bad dish. The best part of the day -- enjoying the fruits of your labor. Conversation is always lively and there is never a bad dish. slides/DSC01858.JPG