Mexican Cooking Lesson at Ole
If you're quick about it, you may be in time to sign up for a mexican cooking lesson with Erwin Ramos, head chef and owner of Ole in Inman Square. The next session is Tuesday, May 20 from 6:30 to 9:00, cost of $70 includes hearty eating including salsa & chips, appetizer, main course. Cash bar. This lesson will feature TAMALES, a dish routinely butchered at most Mexican restaurants, but Erwin does particularly well -- he mentioned working with Kathleen Kennedy on the dish a couple of weeks ago in New York.
I was invited to attend a previous cooking session on mole sauce and it was outstanding. The crowd is small, like 15 or 16, mostly folks with links to Edible Boston magazine and also a Slow Foods group. Erwin was great with lots of info and technique, plenty of opportunity for hands on. Had the back room all to ourselves, and with the margaritas nearby we had an especially fun time. Highly recommended.
To sign up, or to get info on future sessions: carlha@verizon.net with your contact information.
Info on Ole Mexican Grill at www.olegrill.com
Avid Rita
May 17, 2008 03:36PM
Thanks for the information, can't make this lesson but will sign up sometime this summer.
BTW, want to post the mole sauce recipe? I'd love to have it.
Thanks.
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On my way out to dinner just now, will post it tomorrow sometime if you'd like to check back then. MANY ingredients, requiring patience, but quite delicious.
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argh, sorry mce1215, I was just given the good word that the recipes distributed at class are for personal use only, and expressly not allowed for mass publication -- gotta respect the source I guess. If it's any consolation, it's probably a two day process and some 26 ingredients, not something one would use frequently (though quite delicious).
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Too bad Ole doesn't make better food.
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I'm with you on that. I used to eat at their first restaurant, Andale, on Highland Ave in Somerville, and then I've eaten at all the others. I have known Erwin and Ricardo for years, from before the breakup to after the makeup. I have enjoyed their food often, but not since Ole veered from its original path. I didn't mind the decidedly unmexican cuisine like mashed potato burritos - the Ramos' aren't remotely Mexican. And they went to culinary school. But I think Erwin blew it when he went Nuevo Latino at Ole. I do have to go back; it sounds like Olecito has gone more Mexican again, and I'd like to give it a shot. Plus they have a Mexican partner, now.
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Interestingly quite a lot of the big name chefs in Mexican food are not Mexican, don't know what that's about. But I have no question that Erwin has a pursues the development of his cuisine with a passion -- whether it suits your tastes or meets your standards of authenticity, that's a personal thing that I respect. No question he's a level above the usual Tex Mex fare (to which I concede also is a guilty pleasure at times, i.e. Jose's on Sherman St in Cambridge). And if he develops personal recipes beyond traditional, doesn't offend me. I do respect that he makes frequent trips to Mexico to develop his cuisine and bring back authentic ingredients. I do also enjoy Tu y Yo in Powderhouse Sq near Tufts quite a lot, although I like Ole's atmosphere more.
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I can not recommend the classes they put on here enough. By far the best time I have had at any restaurant. I have gone to two (a mole class and a tamales class) so far and if/when they put on another I will deffenialy sign up again. Hey anytime you get to cook/eat with lard its a good time.
The chefs blog has pics from the first class...
http://olemexico.blogspot.com/2008/04...
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