- Mornings from 10:30 am, 2–3 hours
- Fully hands-on, taught in English
- Adults over 18
- $2,800 MXN per person per class
Design your own class. You decide what dishes you want to learn — Marilau sends the recipes, you cook them with her, and then you sit down to eat your own menu.
1Pick a soupOne from the six traditional soups below.
2Pick a sideOne from the rices, nopales and more.
3Pick a main dishOne — and only one — from the main dishes.
You may swap freely in the first two sections (two soups and a main, or two sides and a main) — but never more than one main dish per class.
Soups6 options
- Crema de calabaza — A delicious light and creamy soup prepared with cilantro and zucchini.
- Sopa de avena — Amazing and healthy tasty Mexican soup, prepared with oats, tomatoes, onion and garlic; garnished with chile chipotle and pecans.
- Sopa de fideo seca — Unique Mexican soup made with thin noodles, fried and then boiled in a tomato, onion and garlic puree until they become very dry. Garnished with chile chipotle adobado and cream.
- Sopa verde — A chicken soup prepared with tomatillos, cilantro, zucchini, potatoes, and chile chipotle.
- Sopa tarasca — A wonderful soup from the state of Michoacán, prepared with tomatoes, onion, garlic, and cooked black beans blended until pure — very smooth. Garnished with sour cream, Mexican cheese, and fried tortilla strips.
- Sopa de nopal y papa — Prepared with tomatoes, onion, garlic, chile chipotle and chicken broth in which you cook potatoes, then cooked nopales. Served topped with queso fresco.
Rice, Nopales & More9 options
The technique used to make rice in Mexico is very traditional and unique — rinse, soak, drain, fry, and drain again before cooking in tomato, onion and garlic puree with chicken broth. You will be amazed how the oil is almost completely recovered. Nopales (cactus pads), along with corn and chiles, are part of our staple food.
- Arroz rojo — Rice fried in vegetable oil and cooked with onion, garlic, and tomato puree. Carrots and peas can be added.
- Arroz verde — Rice fried in vegetable oil, cooked with chile poblano, cilantro, onion, and garlic puree. Corn can be added.
- Arroz blanco a la mexicana — Rice fried in vegetable oil, then cooked in chicken broth, onion, and garlic.
- Nopales guisados — The most frequent way Mexicans eat nopales at home: cooked nopales mixed with fried tomatoes, onion, garlic, and cilantro, seasoned with chile serrano or chile chipotle adobado.
- Nopales con chorizo — A dish that combines ingredients originally from Spain, such as chorizo, with our delicious nopales — fried chorizo, onion, garlic, tomatoes and cooked nopales, seasoned with chile chipotle adobado.
- Queso panela en salsa verde — The acidity of tomatillos, the freshness of cilantro, and the deep flavor of cumin with the traditional Mexican cheese “queso panela”. One of the best courses with cheese!
- Papas con chorizo — Chorizo, caramelized onion, and potatoes. Served in tacos.
- Cazuela de hongos a la mexicana — Champignons (or seasonal mushrooms) sautéed with generous garlic, chile serrano seeds, cilantro, and lime.
- Calabacitas a la mexicana — Prepared with tomato, onion, zucchini, cilantro, and chile serrano — a very Mexican touch.
Main Dishes10 options
- Tinga de pollo — Cooked chicken breast, shredded and fried with tomatoes, onion, garlic, and chile chipotle, seasoned with thyme, bay leaf, and marjoram. Chicken can be substituted with beef or pork.
- Pollo en chile pasilla y nopal — Chicken served in a sauce cooked with chile pasilla, tomatillos, onion, garlic, and oregano. Topped with nopales.
- Pollo encacahuatado — Chicken served in a salsa prepared with dry chiles, peanuts, sesame seeds, and spices.
- Pollo con chorizo y nopal — Chicken in a sauce cooked with chorizo, tomatoes, onion, garlic, cilantro, nopales, and chile chipotle.
- Pollo en salsa morena — A brown sauce cooked with dried Mexican chile, anise seeds, cinnamon sticks, raisins, onion, and garlic — pureed into a very silky sauce served over chicken. Unique, incredible flavor!
- Cerdo con rajas de poblano — Pork browned in its own fat, then cooked in a tomato, onion and garlic sauce with poblano pepper strips.
- Cerdo en salsa verde — Pork browned in its own fat and braised in a tomatillo sauce seasoned with cumin. Optionally with raisins or potatoes — order the option you prefer.
- Carne de flojas — Pork browned in its own fat, cooked with tomatillo, chile pasilla and chile ancho, onion, garlic, and beer. (Traditionally made with pulque, now hard to find, so beer stands in.)
- Albóndigas en salsa de tomatillo, pasas y chile chipotle — Beef meatballs seasoned and cooked in a tomatillo and chile chipotle sauce, with raisins for a pinch of sweetness.
- Picadillo con pasas — Ground beef with tomatoes, onion, garlic, carrots, raisins, and spices — a perfect balance between salty and sweet.
Your menu, made by your hands
