DELECTABLE COOKING CLASSES TO TRY WHEN IN MEXICO
Nothing embeds you in a local culture quite like a local cooking class, and of the locales with scrumptious cuisine, Mexico is pretty high up on the list. We have curated a few cooking classes across the country that demonstrate Mexico’s culinary diversity (and deliciousness).
Guadalajara is the birthplace of many Mexican icons: mariachi music, tequila, charrería (rodeo) and birria (a meat stew). Learn about its classics with Casa Jacaranda. Their menu depends on what’s in season — you could end up making street snacks like carnitas tacos or tackling heartier dishes like cochinita pibil (roasted marinated pork). Count on also trying artisanal tequila; the town of Tequila lies less than 40 miles away.
Mole is far more than just a sauce — it’s a Mexican staple. Its preparation can be complex and recipes vary by region, by village, and by household. Some take five days to make and up to 30 ingredients. Oaxaca is renowned for its mole negro — a dark, earthy blend of charred chilies, nuts, herbs, spices and chocolate. Toast each over the open fire in the home of local teacher Doña Raquel.
Antojitos (“little cravings”) is the term for Mexico City’s famous street snacks — from tacos and tostadas to gorditas and quesadillas. But these iconic bites would be nothing without salsas, and a respectable taqueria will offer at least four. They may be raw, roasted or fried; burning with fresh chilies, or dried. Aura Cocina Mexicana offers classes focused on salsas. You’ll learn the fruity, fiery salsa de habanero, the smoky, oily salsa macha and more.
OTHER COOKING CLASSES TO TRY
Cooking classes aren’t constrained to just these three cities in Mexico; culinary talent flourishes from shore to shore. Here are a few others to check out.
San Cristobal de las Casas: In this highland city near the Guatemala border, El Tzitz teaches Mestizo cooking: a cuisine inspired by both Indigenous and Spanish influences.
Puerto Vallarta: Rosie, of Rosie’s Vallarta Cooking, teaches regional specialties like birria, plus zarandeado-style grilled marinated fish.
San Miguel de Allende: At Marilau Mexican Ancestry, transform superfood nopal (prickly pear cactus pads) into a salad. Also rustle up guisado, a spicy tomato stew.
An ideal way to travel south of the border is with my expert guidance. Lining up engaging excursions and exciting daytrips like the ones above isn’t just a Google search — it’s a skillset.
By Guest Contributor