Estela Salas Silva and her Mexican Home Cooking School offers a course well beyond what is usually understood to be Mexican food.
A rich cuisine developed in the Tlaxcala/Puebla area of Mexico in pre-Hispanic times. Added to and enhanced during Spanish and French occupations it resulted in a kitchen rich, subtle and complex as any in the world. This level of sophisticated gourmet cooking was kept in households for special occasions. It is almost never found in restaurants and nearly lost to the present generation.