As many of my readers know, I just returned from a fifteen-day holiday in Spain and Portugal. I had the opportunity to see incredible sights, do amazing things, eat life-changing food, and make life-long friends. Upon returning home, however, I decided that the highlight of the entire trip was the cooking class I did in Seville.

“Mimo” is an expanding company, originally founded in Seville, with currently four locations throughout Spain. They offer food tours, wine experiences, gourmet shopping, and a cooking school. As I was planning my trip, I came across the several day-classes at the Mimo cooking school in Seville, and knew right away that I HAD to do one. This thought was further confirmed when I found out that a friend of mine (who was recently in Spain), did one. I explored all eight different class options, and ended up settling on the “Tapas Cooking Class: Modern Stars.” When the day of the class finally arrived (my second day in Seville), I had moderate expectations, which ended up being FAR surpassed.

The Mimo cooking school in Seville is located at the “Hotel Alfonso XIII,” which is absolutely gorgeous. I only wish I could have been staying there! The class met in the Mimo gift shop in the hotel lobby with one of the company managers (totally blanking on his name!). The eight of us were escorted down behind the hotel, out near the pool, to the cutest little building that reminded me of a pool or guest house. We were welcomed by our instructor, Chef Alberto.

Once inside, coffee was served, aprons were disbursed, and it was time to get the show on the road! The kitchen was so spacious, clean, and well-prepared for all of us. Chef Alberto explained that we would be making an appetizer, an entree, a dessert, and a little snack for beforehand. All of the ingredients were laid out and also explained. Upon first glance, the ingredients almost looked fake: that’s how fresh they were.

As opposed to Chef Alberto cooking everything and us watching (as with many cooking classes, unfortunately…), he immediately put us to work. This is one reason why I think that Mimo cooking classes are so awesome: they are extremely hands-on in an intimate

setting. They keep the group sizes small, and, even if only two participants sign up, the class still takes place. The eight of us that afternoon included myself, a young gentleman who actually happened to be staying at my hostel (!!), and a family of six. The family was made up of mom, dad, their two twin sons, and their two twin sons’ wives. Let me just say. I could not have asked for a better group. The eight of us talked and talked (with Chef Alberto, too, of course!) and meshed so well. It was almost like we had all spent days together.

As the afternoon progressed, Chef handed out tasks left-and-right. As soon as one of us finished a step, such as boiling tomatoes, cutting vegetables, blending cashews, or searing meat, a new deed was assigned. Because our group was getting so close, we would trade tasks, help each other out, and chat as we worked. After about an hour or two, we finished with the pre-meal snack: Spanish salt-cured, thinly sliced tuna, which we drizzled with SMOKED olive oil. As other parts of the

main meal continued cooking, we took a mini break to sit around the table, sip some wine (which is included in the class and was continually poured all afternoon!), and enjoy

the tuna with freshly toasted bread. While we munched, one of the Mimo sommeliers and butchers came in with an entire “Jamon” that he sliced and served. Everything was so good.

After our small intermission, we got back to cooking. Once we finished preparing our appetizer, we sat down to enjoy. Then, we got back into the kitchen to finish the main entree. Sat down to enjoy the entree. Finally, returned for one last time to finish and assemble the dessert. I loved how everything was coursed out like this. So what was on the menu, you ask? Well…

Our appetizer (which was kind of like entree #1!) was “CHICHARRONES DE ATÚN
CON TOMATE,” or, tuna with tomato. Basically, this was a tomato sofrito with tuna loin scraps, topped with seared tuna loin. When I first heard that this is what we were

making, I didn’t think I would actually eat more than a taste, because I typically do NOT like any type of tuna. However, I ended up making a stately dent in my bowl, and was wishing for more of the sofrito, which was basically like a tomato stew.

As for the entree, we were blessed with cooking and indulging in “Presa de Cerdo Iberico al Teriaki con Pak Choi y Crema de Anacardos,” or Iberian Pork Teriyaki with Bok Choi

and Cashew Nut Cream. Oh. My. Gosh. I am still dreaming about this dish; especially the cashew nut cream that I wanted to drink. You better believe that I took the piped bag of remaining cashew nut cream and doused my plate in it… And my co-chefs did the same.😉 This was such a unique dish; definitely a modern twist on something that could have been very traditional.

Finally, dessert! “MACEDONIA DE FRUTAS AMARILLAS Y SORBETE DE HIERBABUENA,” or Macedonian fruits with sorbet. A light, fruity, and refreshing end to a fantastic meal.

The class was quoted to be 3.5 hours, but we ended up being there for 5 hours! This just shows you what a great company Mimo is: they are concerned about your experience, not your money. How many other cooking schools, or companies in general can you say that about? Not very many. Chef Alberto was absolutely incredible, just like the entire afternoon. I am so thankful that I had the opportunity to do this class, and wish I would have had more time to do another. Word has it: Mimo is opening two new schools in Portugal and London SOON, so stay tuned.

Check out their website here to learn more about their other current schools, offerings, classes, gifts, and more!