Cooking class

Three friends and I took a cooking class today, and we were joined by a young woman traveler from Ireland. The class was taught by a young chef who has recently opened his own tiny restaurant. He learned his cooking skills while growing up in a mountain village in a household with many women, so his recipes and methods are largely traditional Zapotec. 
We had a choice of four items, and we chose:
Picaditas Oaxacaqueños - thick little corn tortillas filled with beans (or whatever you want)
Sopa de Guias - soup made with all parts of the squash plant, including leaves, flowers, and vines
Chiles Rellenos - poblano chiles stuffed with cheese and epazote, a common herb in Mexican cooking
Nicuatole (photo) - corn based dessert. The masa (corn flour) is cooked in milk, sugar,  and cinnamon till it is thick and smooth, put in dishes and refrigerated until set. You could top it with fruit, but he made a basil sauce to pour over. 
All of the food was really delicious, and we had a great time learning!