MORNING CLASSES START AT 11 AM, TOUR at 10 AM
AFTERNOON CLASSES START AT 4 PM, TOUR AT 3 PM
SPECIAL DAY OF THE DEAD MOLE CLASS, NOV. 1 at 11 AM, Limited Availability. $2000 MXN
Chicken Tinga Tacos made special
This class is hands-on and includes…
Making Several Roasted, Boiled & Fresh Salsas
Becoming Familiar with Fresh & Dried Chiles
Cooking with Native Vegetables, Herb & Fruits
Tasting Traditional Cheeses
Eating Corn Tortilla in several forms
Preparing Popular Guisos (taco fillings)
& A Different Kind of Guacamole
$1850 MXN per person with Margarita, $1700 MXN without
Market tour add $300 MXN per person, start time an hour earlier
Local Artisan Beer for $100 MXN each, let us know in advance
Supporting Staff graciously accept gratuities.
Requisite : Come hungry! With walking shoes if adding Market Tour.
Please state any food restrictions at time of booking.
Family Class 2 adults and 2 children under 12 (or one adult and three children) is $4000 MXN and includes lots of tortilla making, salsas, quesadillas, guacamole and one guiso.
Parents can request to add Margaritas for themselves. $150 each
Market Tour add-on $600
Group rates available for 9 + people.
Corporate Experiences are culinary-oriented, culturally-rich, explorations of the deeply historical importance and global influence of the Mexican kitchen. Each experience is tailored to meet the objectives of each organization. Upon request, we can send a pitch book on the types of experiences we have offered in the past. We especially enjoy developing something that would grab your group’s attention and involve the engagement of every particpant by co-creating an out-of-the-ordinary 1/2 day or full day adventure.
Mexican Kitchen Tools & Dry Ingredients are on sale
in the PURA VIDA KITCHEN Cooking School ‘Tienda’
Mole, the Nahuatl word for ‘mixture’, can take many forms throughout Mexico with cacao-based, herb-based and grain-based ‘mixes’ of nuts, seeds, spices, chiles & herbs carefully combined to create a rich base for many dishes. Traditional Mole Class focuses on cacao & chile based moles. You will be introduced to many fresh & dried chiles, a range of herbs, tortilla masa and broth preparation unique to the mole-base process. Enjoy your mole with local, free-range chicken or with beef.
The preparation of Mole from scratch can get quite elaborate and for some, like Doña Maria Luisa, it is a ritual. To schedule a class, each chef has different requirements.
MOLE CLASS IS $1700 MXN PP & 3 HOURS LONG
Oaxacan Traditonal Mole with Chef Mario,
Guanajuato Traditional Mole with Doña Maria Luisa, 3 hour. In Spanish or with translator upon request.
Tres Moles Class, depends on chef’s availabilty, 2+ people
(we need advanced notice and confirmation as the class requires much ingredient gathering!)
in Spanish or request a translator
Dona Maria Luisa was born and raised in the campo outside of San Miguel de Allende. Traditional Mexican cooking was taught to her and she has continued to cook with the methods for over 60 years. She seeds and cultivates so many of the foods on her ranch and she brings them to class along with the traditional tools such as the comal and the tortilla press.
Doña Maria Luisa is available throughout the week with 2+ day advanced notice.
Classes are 1.5 to 2.5 hours long
Masa de Maiz with Making Tortillas Sopes, Gorditas & Fresh Salsas, $1000 MXN pp
Atoles & Tamales, $1200 MXN pp (can take up to 3 hours)
Ritualistic Mole from Guanajuato, 4 people minimun, $1500 MXN pp (can take up to 3 hours)
Discover the endemic foods of the Mexican high chaparral. Learn how to identify, prepare and cook a variety of ingredients from the desert such as
aguamiel + pulque,
xoconostle + tuna,
nopal + flores de sábila,
garambullo + other desert berries
mezquite + mezquite pods
And, other ingredients depending on the season.
Learn with Chef Esmeralda who is continually exploring the huge variety of foods that the desert offers and their healthful properties.
Chef Esmeralda teaches this class and she is bilingual.
If you see this class listed, jump on it! Chef Esmeralda travels a lot and we plan in advance to get her on the calendar. This is a great class for chefs, advanced cooks and botanists and, of course, for anyone interested is expanding their knowledge of food!
Class is 2.5 hours
$1600 MXN c/u
Chef Mario, born and raised in the southern State of Oaxaca, leads you in this tasting of his personal selection of Mezcal, a spirit native to his home state. In this hour and a half venture, he’ll guide you to know the differences between mezcal and tequila and encourage you to use your senses to understand the complexities and subtleties of the different versions of Mezcal.
Mezcal is a very complex drink and it makes it hard to tell the different flavors and notes. Mario will show you the elaborate process of cultivating the maguey plant and turning into a pure spirit. You will taste a variety of mezcales from his exclusive selection and be able to know the difference between artisanal, ancestral and industrial mezcals and walk away with a deep appreciation for this much misunderstood spirit unique to Mexico.
Samplings of delicious foods from his home state are included as you will be trying several spirits with over 50% alcohol.
$65 USD per person
1.5 hours
