In the chocolate class, Chef Susana Trilling, Rosa Mexicano’s culinary adviser and proprietor of Seasons of My Heart cooking school in Oaxaca, Mexico, teaches her students recipes that use chocolate in its most extraordinary applications: soups, sides, sauces. By the way, there’s dessert as well. Does it get any tastier than this?
It’s chocolate’s seductive qualities that are at work here. Combined with the brazen heat of chipotle pepper, the earthy pungency of porcini mushrooms, or the silkiness of cream and butter, Mexican chocolate is a bit sultry—elusive and enticing. This lullaby of Broadway has a sensuous salsa beat.
Recipes are at the end of this story.
Photograph: Joe Standart