Mexican Cooking Class (Plant-based)

Learn the secrets of cooking Authentic Mexican-inspired cuisine and the craft of making the perfect Pina Colada with the home Chef Sammohini. 

Get carried away by the South American atmosphere, eating, drinking, and music while we show you everything you need to know about these traditional dishes.

This event is hosted by Chilean chef, Sammohini, a passionate advocate for traditional cuisine with a glowing personality and great enthusiasm for showing people the absolute joy of Latin Cooking.

Menu:

• Flavorful triangle Nachos
• Original Guacamole with tomatoes
• Refried Beans with cumin flavors
• Eggless mayonnaise 
• Pina Colada, zero alcohol

What will you get?

• An introduction to the evening by the host, Chef Sammohini
• Fresh and authentic ingredients.
• Hands-on experience and valuable insights into Mexican cuisine from a passionate home chef.
• A mouth-watering experience of the Mexican diet through delicious vegetarian food.
• Step-by-step recipes for you to take home and prepare by yourself.

What you will learn:

You will learn how to make all these preps using the finest plant-based ingredients from scratch. You will understand the steps behind the ingredients, how to create that balance in flavors, and making the perfect Mexican spread. You will also see the details behind each ingredient used and walk away with skills to transfer across different cuisines.

You will also learn how to make pina colada without alcohol so you can really taste the fruitful flavor of this world-famous drink.

Your Instructor

Home chef, Sammohini. An avid traveler and mother of two who uses cooking to connect and inspire others to lead a healthy and wholesome life rooted in the plant-based philosophy of healthy body, healthy mind, and healthy soul.

Sammohinin has been teaching and cooking and specializing in vegetarian cooking for over a decade. As an avid traveler, Sammohini traveled through North and South America, Europe, and New Zealand before finally settling in Australia. During her travels, she made it a point to understand the culture and different culinary habits of a particular country to gain a better appreciation for people.

As a vegetarian, she specializes in vegetarian dishes, and over the past seven years, she has conducted cooking classes and workshops in Australia, New Zealand, and her home country Chile. Her dynamic cooking style is a beautiful array of the connection she feels towards different people, cultures, and cuisines enjoyed over the years.