Cooking classes in Mexico can be a wonderful experience, but what happens when you return home and can't find the ingredients to make it on your own? I've got you covered. We'll meet at my home in Condesa to prep and cook our meal together with a mix of traditional cooking equipment while teaching you how to swap it out with alternatives that are staples in every home kitchen. We'll learn how to prepare* (and chow down on): / Classic Tinga (chicken or veggie) / Tamales (savory and sweet) / Chilaquiles (verde) / Agua fresca (varies according by season) Would you like to learn something else? Most things in life are possible... Let's chat! *Please note that any classes with menus different from the above will be listed in the NOTES section of this listing along with the date and time.
I started working in my grandfather's butcher shop at the age of 6, wrapping customers' packages in the same style as he had since the 1940's. Surrounded by farms, dairies, and homesteads, we spent our free time in nature, hiking, camping, fishing, and hunting. The dichotomy of the two food systems—self-sustainable vs. supermarket—inspired me to only eat the things I could grow or hunt, and cook myself. I've maintained some form of this ideology for the past 29 years while traveling the world to gain knowledge and hone my skills. At 21, I began making the world my culinary classroom by making pasta with Italian experts in Florence, apprenticing with a Four Seasons/Cordon Bleu chef, sous cheffing a test kitchen in NYC, mastering luau emus with native Hawaiians, and now pressing tortillas with the abuelas and street food masters of CDMX.
We'll chow down on everything we make together!
Seasonal agua fresca will be served during the cooking class.
We'll provide all of the equipment necessary, but you'll have the opportunity to purchase some of the equipment of your own;)
We'll meet in one of three locations: a beautiful casita in Roma Sur, an intimate cocinita in Escandón, or a 1940's post-art deco home in Nápoles. This allows for a wider range of availability and comfort for different size groups. The outdoor patio in Nápoles will be the default while the weather allows! Curious about a neighborhood market? Let me know at the moment you book and we'll see if we can find a time to check it out together.
最多可有10位年满10周岁的参与者参加。家长也可携带2岁以下的儿童参加。 参与者应自行了解所用的食材，如对某种食物过敏或有饮食限制，也应向体验达人说明。 参与者还应认识到食用生食或未煮熟的肉类、家禽、海鲜、贝类或鸡蛋可能会增加食源性疾病的风险。 Guests who cancel within 24 hours of start time are required to pay the class in full.
Please let me know of any allergies or dietary restrictions at the time of booking:) *Mar 9 (prices adjusted for new menus/extended class times): 10-2pm: As listed+ Baked Fish Tacos w/chipotle aioli & mango slaw. 4:30-8:30pm: New menu: Market tour, Masa, Mole & Mexican Salsas