Bal Harbour

BAL HARBOUR 181 Paco Cárdenas focuses on fresh, vibrant food—beginning with a trip to the local market where the photo-ready ingredients are as mouthwatering as the dishes they are made into. PACO CÁRDENAS COOKING CLASSES www.elpetitfour.com/paco-cardenas.html "I am really proud of being Mexican and sharing that with other people," says Paco Cárdenas. Originally from Mexico City, Cárdenas, who is affectionately known as "Chef Paco," now lives in San Miguel de Allende, where he opened his bakery- patisserie, Petit Four, in 1998 with his cousin and partner, Norma Guerrero. Passionately sharing his culture, Cárdenas leads a tour every Monday morning—complete with tastings—at the colorful Mercado Ignacio Ramirez El Nigromante, the local marketplace where he introduces his students to friends and vendors who sell fruit, vegetables, dried herbs, fresh cheese, yÜiÀà >` V «i««iÀÃ] > V>Þ }ÀÜ À «À`ÕVi`° "We have nice weather and great produce all year round," says Cárdenas, who encourages guests to bring cameras to photograph the vibrant hues of the marketplace wares. "With simple ingredients, we can make something great." Returning from the market, Cárdenas hosts students at his ivÀ{ÕÀV}ÃiÃÃÃ]ÜiÀiÃwÀÃÌÀÕivÌÕL is "Siempre cocina con amor" or "always cook with love." During the classes, students learn about the variety of ingredients and the substantial differences in food between the various Mexican ÃÌ>ÌiÃ>`ÌiÃ}wV>Viv`«>ÞÃÌiVÕÌÀÞ½ÃVÕÌÕÀi° "The magic of Mexican food is that it is very attached to life and death and used in celebrations," says Cárdenas. After the class, Cárdenas hosts his students for lunch, promising, "The food may be simple or complicated, sometimes not pretty, but always delicious." Returning from the market, Cárdenas hosts students at his home for four-hour cooking sessions, where his first rule of thumb is "Siempre cocina con amor" or "always cook with love." COURTESY OF PACO CÁRDENAS

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