Mexico City is a microcosm of the country, with markets that are suffused with tropical fruits, cocoa, chiles and coffee. Every region is represented in its food, from the seafood of Jalisco to the pork and wild mushrooms of Michoacn. In this lively class, Chef Suzanne with showcase the regions and show you how to get a little bit of Mexico City in your kitchen.

Menu: Tortilla Soup Mexico City Style with Pasilla Chiles, Tomatoes, Avocados and Cotija Cheese; Duck with Ancho Chile, Cocoa, Apples, Cinnamon and Dried Fruit; Fresh Corn and Tomato Mini-Tamales with Salsa Verde; Crpes with Mexican Caramel Sauce and Toasted Pecans.