What you'll learn
Every class combines technique, history and plenty of practice:
- Masa and tortillas: from nixtamalized corn to a tortilla on the comal, by hand or with a press.
- Molcajete salsas: roasted, raw, green and red, and how to balance the heat.
- Tamales: dough, fillings and the art of wrapping in corn husks or banana leaves.
- Mole poblano: toasting, grinding and seasoning one of Mexico's most complex dishes.
- Seasonal dishes: chiles en nogada in August and September, pan de muerto in October and November, romeritos in December.
What a class looks like
- Welcome with a traditional drink and an introduction to the ingredients.
- Optional market visit to shop for what you need.
- Cooking in teams, guided step by step.
- A shared meal at a long table.
Cooking as team building
Cooking together is one of the most effective ways to bond a group: there are roles, timing, collaboration and a result everyone enjoys at the end. We design friendly challenges and competitions for companies.
For locals too
Many traditional recipes are disappearing because they're no longer cooked at home. Our classes are a chance to learn to make handmade tortillas, a mole or tamales the way they used to be made, with traditional cooks, and take the recipes home to share with your family.
History and culture in every scene
In all our experiences, the hosts' dialogue and the event's activities are written with real information about Mexican history and culture: the origin of the food and drinks, historical figures and events, and the meaning of legends and traditions. You have fun and, without noticing, you learn.
Frequently asked questions
Do I need cooking experience?
No. Classes are designed for every level; our cooks adapt each step to the group.
Are there vegetarian or vegan options?
Yes. We adapt menus for vegetarian, vegan, gluten-free diets and allergies.
Do I get the recipes?
Yes, you receive written recipes in English or Spanish to recreate at home.
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