Oaxaca: Ancestral cooking class with copal incense, mole, chocolate, and more. Oaxaca: Ancestral Cooking Class with Copal, Mole, Chocolate, and More

Discover Oaxaca through its aromas, ingredients, and traditions. It begins with a welcome smudging with copal, and then you'll enter the kitchen to prepare one of the oldest cuisines.
In Oaxaca, cooking is much more than preparing food: it's a way to share knowledge, keep traditions alive, and gather around the table.

This experience starts in a different way: with a welcome copal smudging, accompanied by an explanation of its role in the traditions of the peoples of Oaxaca.

You'll learn about ingredients used in Oaxacan cuisine and take part directly in their preparation. You'll toast and grind ingredients to make a traditional sauce, work with corn to make memelas and quesadillas, prepare stuffed chiles, and learn some of the principles behind one of the great symbols of Oaxacan cuisine: mole.

Here you'll have the opportunity to choose which mole you want to make:

️ Mole negro
Mole coloradito
Mole stew
Green mole
Yellow mole

You'll learn about their ingredients, techniques, and some of the differences between these dishes.

Oaxaca on the Table: Copal, Corn, Mole, and Chocolate

There's an alternative way to get to know Oaxaca: sit down at the table and discover everything behind its flavors.

This experience begins before the fire is lit. Upon arrival, you'll be welcomed with a copal smudging, a special moment to learn about the significance of this element in Oaxacan traditions and to begin an afternoon dedicated to the aromas, ingredients, and knowledge of its cuisine.

Then you'll get to know some of the ingredients that are part of Oaxacan cuisine firsthand. You'll make a traditional horchata drink, learn about the ingredients in a salsa, and experiment with toasting and grinding, discovering how small changes in a recipe can completely transform its aromas and flavors.

The experience continues with corn, one of the key ingredients in Oaxacan cuisine. You'll make memelas, quesadillas, and stuffed chiles with your own hands. It's not just about watching the chef: here, you'll take part in the process, learn, and then enjoy what you've prepared.

One of the highlights will be discovering the world of Oaxacan mole. You can choose between black, coloradito, stewed, green, or yellow mole and take part in its preparation while learning about some of the ingredients, techniques, and differences that distinguish these varieties.

Finally, we'll make traditional Oaxacan chocolate, served with artisanal bread. Finally, we'll sit around the table to share and taste the dishes made during the afternoon.

What makes this experience special is that you don't just come to taste food or watch a demonstration. For four hours, you'll cook, experiment with ingredients, learn about traditions, and take part in an experience that ends where many stories of Oaxaca begin: around a table.

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