19 Workbook Pages
zu deiner Session
Zineb Hattab has worked with some of the best chefs like Andreas Caminada in Fürstenau, Massimo Bottura in Modena, the Roca brothers in Girona or Josean Alijaund in Bilbao. In 2017 she moved to New York with her husband to take a leading role in the restaurant Cosme of the Mexican star chef Enrique Olvera and the talented young chef Daniela Soto-Innes.
As a native Moroccan, for Zineb Hattab food is a moment of happiness. Instead of software, she has been developing creative culinary delights with kitchen hardware since 2013. Let yourself be cheered by an energetic career changer. Let's discover the world of Mexican cuisine and its flavors with Zizi.
Kurs Sprache: English
01 / Intro
During the following videos we will learn about the red-green fireworks of the divorciados, the divorced, and what it is all about. Sweet and salty tacos with aguachile, tostados with guacamole and sesame-chilli salsa may seem controversary. Big mistake: At Zizi, the basic product corn develops into a diverse delicacy. Which will be your favorite dish?
02 / Masa
Masa is a transformation of the corn and corn its the base ingredients of the american continent. Zineb hattab will first explain you everything important about this topic.
03 / Guacamole
It's so green and healthy: guacamole at its best. Chillis and onions defused with lime meet ripe avocado and coriander. Simply delicious!
04 / Chili Salsa
Some like it hot: Chili salsa is the icing on the cake. Did you know how many different types of chili exist and how they match different dishes? Listen to Zizis stories which make you want to hear more.
05 / How to plate guacamole
Fresh, hot, crisp: the deep-fried and in red and green decorated tortilla harmoniously unites glowing passion with a gentle texture.
06 / Salsa Roja
When cooked and mixed, the raw vegetables do not turn into a softie, but into a superhero. This Salsa Roja gives your palate wings.
07 / Salsa Verde
This natural dip gives the divorciados a kick of freshness. The basis for a lively play of colors and flavors on crunchy corn flatbread is created entirely naturally from a few ingredients.
08 / Chilaquiles
Tacos with dip: Sounds easy, and it is. If you know how. With the right fresh ingredients, it is the perfect companion for an aperitif, snack or sharing dish.
09 / Veracruz Tomato Aguachile
As a mixture of European and Mexican cuisine, this Veracruzana becomes the queen of fresh vegetable sauces. Zizi conjures up your aguachile from peppers, chilli, cucumber, olives, red onions and tomatoes. Soft on the tongue. Fiery on the palate. More versatile is not possible.
10 / How to plate Aguachile
Like on a throne: With and without Aguachile, fresh vegetables made from tomatoes, cucumber, olives and capers are served on a warm tortilla. Stimulatingly fresh with a kick of spiciness. The summer can come.
11 / Apple Tamal
Bratapfel à la Mexicana: Steamed in the corn leaf, the apple in the batter becomes the Queen of the South with its puree.
12 / Closing
Good advice rarely comes alone: Cooking is fun and Be careful with the chilis. Thank you Zizi for this wonderful and stimulating insight into your world of food and passion.