In addition to

Pinchido.com is the online embodiment of my real world work and passion for sharing everything food-related with food lovers of all skill levels. But there are enough cooking classes out there already. 

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In addition to a weekly online cooking class, members will have access to a series of live segments of all things food-related here in Mexico City. Once per week, you'll join me to tour one of the world's most famous markets and have the chance to shop for ingredients to be shipped to your home. We'll do live pantry raids, food prep for weekly meals, deep dives into ingredients and processes, food tastings at local street food puestos and restaurants, and dedicated cooking question hours to get quick solutions to your kitchen conundrums. We'll do it all while we inspect food systems, work towards perfecting our personal practices and sustainable efforts, and actively share news and experiences with each other. e

We'll give special attention to our gut health and the surprising impact it has in our lives. 

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So in addition to cooking classes, we're gonna try a few new things. Some you'll find below, some will come later (who's down for a game of Exquisite Corpse Recipes?), and some you'll never know because I'll forget if I don't write them down in time. ​I'll remember each one years in the future as I'm reading about the breakout success of that same idea done by someone else.

As you'll see, interaction plays a huge role in a lot of what's coming. Food is a fantastic way to not just break the ice, but turn that ice into an addictive Pink Begonia Lemon Granita that you might have to make a second batch of before your co-chef finds out when he arrives the next morning to start prepping for the 22 person dinner that starts in 8 hours (for which said granita was dessert) that you ate half of it because I convinced myself too many times that I was just "testing it" to see if it was freezing ok even though it obviously was and I obviously knew that it was . . . 

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Yeah. Just like that...comparison...

We have to eat, so we'd better enjoy it —

every part of it.

Whether florid and fancy or down-home and bib req'ing, eat what you enjoy and enjoy what you're eating. It sounds simple, but we have a lot of subtle anxiety built up around everything we put into our mouths these days. Should I, shouldn't I, how much or how little... It's a part-time job as long as you're eating...

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My food philosophy is to find what you love and find how to love it more deeply and never stop. The more you enjoy your food, your body will benefit from it that much more. Plus, burnout is for the unimaginative. 

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If I can help someone remove that next layer of anxiety in their personal journey through cooking, I have succeeded. For some it's following a recipe with more than 5 steps. For others, it's cooking a meal without measuring and eventually inventing a new dish altogether. A lot of times just having someone at your side1 is all you need. 

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My classes2 are always a mix of technique, fear stomping, nutrition, micro-biome obsession, history, and culture.  For me every class should feel completely fresh. I'm not interested in reciting recipes for someone to execute. HOT TIP: you can Google a recipe... I'm interested in growth, exploration,  playfulness, exchange, and new things to feed my biome buddies down in my gut garden. 

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(and what I won't do)

I'll carry over everything possible from what I do in the the 

physical world to online. 

What's different? I'll be adding (I'm pretty excited about these):

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• Chowroulette

• Pantry Raids

and the most exciting....

• Dinner with Tim​

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Yeah, that's right. I'm your dinner date whenever you'd like.

Or lunch, or breakfast, or high tea... So clear your calendar and check out the Booking link below.

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WHAT I WON'T DO

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Desperate times call for desperate Tims, so who knows? Haha. As a general guideline, let's keep it legal;) If you'd like and estimate for any special requests, events and/or catering (when available), custom recipes, etc, send a quick message in the chat to the right and we'll get talking!

photos from Pinchido x 1,000.