THINK YOU KNOW MEXICAN?
Gorditas can be filled with Oaxacan Cheese and/or Rancho Gordo Refried Beans
We skip burritos altogether, and go well beyond tacos and tamales to bring you food that is festive in its color and flavor: Traditional or Modern Mexican menus, tortillas made by hand right in front of your guests from locally-milled corn masa, hand-thrown, hand-painted dinner plates, mouth-blown glassware, and woven table linens-- a mestizo of Mexican culinary traditions with the Bay area's farm-to-table ingredients-- simply, the best of both worlds.
Everything is made from scratch in our kitchens: we cure our own beef to make Cecina (Mexican dried beef which is similar to jerky), make our own Chorizo and adobados (Mexican marinades for meats, fish & poultry) , and pickle our own veggies for Escabeche (pickled Mexican vegetables), honoring the traditions of generations of Mexican cooks.
Discover Halibut Wrapped in Banana Leaf, Comida Afrancescada (the fusion of Mexican and French cuisine born of the France's 5-year occupation of Mexican in the mid 1800's), over a dozen different moles, meats marinaded in complex adobados--- and did you know that the traditional masa used in most Mexican cooking is corn-based/gluten-free?
ANTOJITOS MENU- Mexican street food favorites, includes vegetarian, vegan, chicken or pork tamales, gorditas (pictured left), guacamole, salsas, chips
MOLE TASTING (requires 2-week advance notice)
MEXICAN BAR: Margaritas, Palomas, Mojitos, Sangria
Seared Duck Breast
with Blackberry Mole
LEARN-COOK-EAT EVENTS
are designed for small group (from 6-25 is usual). The format can be to "Learn, Cook Eat", where we prepare a meal together and you and your friends and family dine afterwards, or a "Learn and Eat", where we prepare the meal as you watch (and maybe takes notes!), with the option for a meal to follow.
Classes are always custom-designed, based on the skill level of the group and personal tastes and preferences.
Prices start at $95/person, minimum $850 (ingredients included), ask for special pricing for larger groups.
LEARN TO:
Make handmade tortillas
Prepare artisanal salsas
Work with chiles
Make adobados, Mexico's famous marinades
Cook Frijoles de Olla (Mexican Claypot Beans)
Advanced classes include Mole, Chiles en Nogada, Tres Leche Cake, Tamales
OPTIONS & EXTRAS:
All lessons come with original recipes handout from my book, Celebraciones Mexicanas: History, Traditions and Recipes.
Rental kitchen available (additional cost applies)
COOKING CLASS curricula
1. SALSAS & STREET FOOD
Learn to make cooked and fresh salsas, handmade tortillas, sopes, guacamole and finish with a light meal of Mexican street food favorites. 1.5-2 hours. $95 / person
2. ADOBADOS & CHORIZO
Making an adobado is the basis for seasoning your favorite taco fillings: Carne Asada and Pollo Adobado (Chicken in Adobo Sauce). With a twist, the same technique results in Chorizo, Mexican sausage. Your lesson ends with a dinner of Carne Asada, Pollo Adobado and Chorizo con Papa (with potatoes). Dinner will be served with Frijole de Olla (Mexican Claypot Beans), handmade tortillas, salad and dessert. 2 hours. $110 / Person
3. EXTENDED LESSON (1 & 2) 3.5-5 hours. $150+ / Person
4. PLATOS FUERTES
Choose between Albondigas (Mexican Meatballs), Tinga de Pollo (Mexican Chicken Fricasse), Pollo o Pescado Pibil en Hoja de Platano (Banana Leaf-wrapped Chicken or Fish Yucatan-Style) or Chiles en Nogada (signature Mexican dish of mild(ish) Poblano Chiles stuffed with Picadillo of ground meat and dried fruit, served with Walnut Sauce). Dinner will be served with Frijole de Olla (Mexican Claypot Beans), handmade tortillas, salad and dessert. 2-3 hours. $145 / Person*
**pricing includes event staffing, pricing per person varies with guest count and final menu
Mexican Bar
MAKING A GREAT MARGARITA IS PART ART, PART SCIENCE... FROM THE LIME JUICE TO THE TEQUILA TO THE RIM SALT. WHAT’S SO DIFFERENT ABOUT MARGARITAS TRES SEÑORITAS?
We use fresh squeezed lime juice and tiny, tangy Mexican or Key limes.
We squeeze our limes by hand using a Mexican lime-juicer, which releases the precious aromatic oils hidden in the skin of the fruit
We allow our fresh-squeezed lime juice to “mellow” overnight for a smoother, silkier margarita
We use organic agave syrup as a sweetener, not sugar and water.
We recommend a reposada tequila that has been aged in small barrels.
We recommend Torres Orange over Grand Marnier: its lighter, easier to blend.
We rim our glasses with Ancho Chile Lime Rim Salt, which is made just for this purpose.
margarita menu
Cucumber-Jalapeño Margarita
Traditional or Strawberry Margarita
Hibiscus- Ginger Margarita: Housemade Hibiscus-GInger Syrup
Watermelon Basil Margarita: Made with fresh watermelon, watermelon schnapps, and fresh basil
house specialities
Mimosas Tres Señoritas
Tepache (5-day fermented pineapple beverage) Shrub/Cocoa-Ancho Chile Sugar Rimmed Jarra
made with house-made Agua Fresca (fresh fruit water), with champagne and topped with Cointreau.
PILONCILLO OLD FASHIONED
Bourbon/Piloncillo-Ginger Syruo/Angusturo Bitters/Ginger Slice/Orange Peel
Cafe De Olla Aguardiente
Traditional Mexican coffee prepared in a clay pot, which imparts a subtle but perceptible flavor, infused with Canela Mexicana (Mexican cinnamon stick) and topped off with a splash of brandy
photo by Tim Sackton
DID YOU KNOW THAT MARGARITAS ARE NOT THE MOST POPULAR DRINK IN MEXICO?!
other tequila & mezcal drinks:
Paloma
(This IS the most popular drink in Mexico) with fresh grapefruit juice and tequila, a splash of soda, agave and a Mexican lime wedge. We recommend Tequila Reposado or Blanco.
A Shot & Sangrita
In Mexico, Sangrita (not to be confused with Sangria) is a customary partner to a shot of straight Tequila Blanco; a non-alcoholic accompaniment that highlights tequila's crisp acidity and cleanses the palate between each peppery sip. Sangrita translates as “little blood” because of its bright red color. Made with Seville orange, lime and pomegranate juices and a hint of ancho chile, it's garnished with a couple of jalapeño slices
A Shot & Verdita
A riff on the "Shot & Sangrita", the bright, refreshing accompaniment is made with pineapple juice, cilantro and mint pressed to release their oils, and jalapeño.
Bloody Maria
Mexican riff on the Bloody Mary, same kick, but made with tequila. A brunch favorite.
AHUMADO SECO
Ginger Simple Syrup/Hibiscus Agua Fresca/Mezcal
other cocktails
Mojito
Plain (with mint), blueberry or cranberry. Light rum, muddled mint, simple syrup and a splash of sparkling water.
Piñas
The signature beverage of Tenegano de Valle, Mexico, the home of much of our Mexican cuisine and Chef Andrea's guest house and cooking school, Casa de La Tia (scheduled opening Summer 2021), vodka on ice in a salt-brimmed glass with fresh squeezed Mexican lime and pineapple juices
Sangria- Traditional (Red), White Or Pink
SANGRITA
Traditionally served as a "sidecar" to a shot of good Tequila (both are meant to be sipped)- available: "red" (fresh squeezed orange & tomato juices) or "green" (fresh-squeezed lime, pineapple and cucumber juices).
tepache shrub (see photo, left)
Tepache (Pineapple skins, fermented for 5 days with cloves, cardamon and cinnamon)/Sparkling Water/Fresh Basil.
Rompope (Seasonal)
A Mexican riff on eggnog.
"The Best Party Ever”
"Thank you for making Scott's birthday the best party ever. From planning to execution
to service, your ideas, your sense of humor, and, not to mention,the food, were top notch. Our guests are
still raving about the party nearly a month later. 5 stars!!!", Christy & Scot
cookbook
the first book…
…to bring the richness and authenticity of the foods of Mexico’s 25 major, national holidays and festivals, from the day of the Virgin of Guadalupe AND Carnaval to Cinco de Mayo.
A "cultural cookbook”, Celebraciones Mexicanas offers insight into Mexican life and provides more than 200 original recipes AND 40+ complete menus. appropriate for those seeking basic knowledge of Mexican cooking and customs as well as aficionados of Mexican cuisine.
Praise for Celebraciones Mexicanas
“I like to think I have an educated impression of Mexico but reading Celebraciones Mexicanas makes it clear how much I didn’t know before I read the book. You can use it as a reference piece, but if you’re like me, you’ll want to read every word from the beginning and not miss one delicious detail. Both the fiesta and the food are put into context and I get the feeling this will become a treasured family heirloom for those who remember and for those who want to start celebrating a la Mexicana. /Steve Sando, founder, Rancho Gordo New World Specialty Food; author of The Heirloom Beans Grower's Guide and Supper at Rancho Gordo
“To talk about Mexican food is to look well beyond what is actually prepared and consumed to what can be described as “a way of life on plate.” It means embracing cultural practices and shared knowledge that are the common root of Mexico’s gastronomy, extensive and diverse, passed along from generation to generation without recipes but through practice alone. Celebraciones Mexicanas disseminates these practices, traditions, and recipes and in doing so makes an important contribution to traditions of the great nation that is Mexico.”/Enrique Farjeat, assessor, Conservatory of Mexican Gastronomy; representative to UNESCO’s recognition ceremony honoring the addition of Mexican Cuisine to the list of Intangible Cultural Heritages of Humanity
Co-authored with Adriana Almazan Lahl.
Learn to make traditional Mexican Albondigas
tres señoritas gourmet
Tres Señoritas Gourmet is a boutique Mexican catering company. We've been in business since 2003, serving Mexican haute cuisine and traditional artisanal fare to the greater San Francisco Bay Area. Executive Chef Andrea Lawson Gray also offers Mexican cooking classes and "Learn-Cook-Eat" dinners.
Gorditas served with Chamoy and Chimichurri Sauces
Mexican cooking classes
Learn-Cook-Eat events are designed for small groups (from 6-25 is usual). The format can be to "Learn, Cook Eat", where we prepare a meal together and you and your friends and family dine afterward, or a "Learn and Eat", where we prepare the meal as you watch (and maybe takes notes!), with the option for a meal to follow.
LEARN TO: Make handmade tortillas
Prepare artisanal salsas
Work with chiles
Make adobados, Mexico's famous marinades
Cook Frijoles de Olla (Mexican Claypot Beans)
Advanced classes include Mole, Chiles en Nogada, Flan, Tres Leche Cake, making tamales (see photo below)
OPTIONS & EXTRAS:
All lessons come with original recipes handouts from my book, Celebraciones Mexicanas: History, Traditions and Recipes.
Prices start at $130/person (based on a group of 10) which includes all ingredients and staff, minimum $850, ask for special pricing for larger groups. We can help you secure a professional kitchen (additional cost applies) or host your class at your home or office if space and equipment allow.
artisanal tabletop rentals
handthrown, handpainted dinnerware/hand-embroidered linens
