Private Mole Cooking Class

Overview

This class from Gueta Oaxaca is built around one dish: mole, a sauce that, as one reviewer put it, takes real effort to make. Guests meet in front of the IAGO, the Institute of Graphic Arts of Oaxaca, opposite the Church of Santo Domingo, and are then driven to a kitchen a short ride out of the centre. The session runs 4 hours 45 minutes and ends back at the same meeting point.

The format is hands on rather than demonstrative. Reviewers repeatedly say they did real prep work themselves, from salsas and hot chocolate to memelitas, before tackling the mole. Several mention that the hosts explain the history and traditions behind each dish, and one remarked that the class finally converted them to mole after years of not liking it.

Breakfast, lunch and the mole itself as a main course are all part of the package, along with coffee or tea and alcoholic drinks for travellers over 18. It suits curious eaters who want to understand the work behind the sauce, and who are happy standing, chopping and stirring for hours in an outdoor kitchen.

What's Included

Itinerary

1. Meet at IAGOMeet in front of the Institute of Graphic Arts of Oaxaca on C. Macedonio Alcalá, opposite the Church of Santo Domingo. A team member meets the group there.
2. Transfer to the kitchenPrivate, air-conditioned transportation takes guests to the kitchen, which the listing describes as a short ride away. One reviewer noted the drive is really short.
3. Cooking sessionBreakfast is included in the day. Reviews mention making salsas, hot chocolate and memelitas from fresh ingredients before the mole.
4. Cook the moleThe seasonal mole is the main course of the class. Guests do much of the work themselves under the hosts' instruction.
5. Share the mealThe group eats the food it has prepared together, with alcoholic beverages available for travellers over 18 and coffee or tea.
6. Return to the meeting pointThe activity ends back at the IAGO on Macedonio Alcalá.

What To Expect From The Tour

A few practical points shape how this day goes, from the meeting arrangements to what the kitchen work actually feels like.

• Meeting logistics. Everyone gathers in front of the IAGO, opposite Santo Domingo, and transport to the kitchen from there is private and air-conditioned. One reviewer confirmed being picked up on time.
• Hands-on pace. This is real cooking, not a watching demonstration. Several reviewers said they did a lot of the prep themselves and gained a full appreciation of the effort behind mole, so expect to be on your feet and busy.
• Food and drink. Breakfast, lunch and the mole as a main course are included, plus coffee or tea. Alcoholic beverages are served to travellers over 18, and reviews also mention hot chocolate.
• Language and group. One reviewer reported that instruction ran in both English and Spanish. The class caps at 10 travellers, and one reviewer described the group cooking as a team, so it has a social feel.
• Timing. The class runs 4 hours 45 minutes from the 10:00 start. One reviewer said the time flew by even though it is lengthy.
• Setting. Reviews describe a beautiful outdoor kitchen outside the city centre. The class is based there for the whole session.

Common issues. The operator states the class is not wheelchair accessible, and a minimum number of travellers is required: if it is not met, you are offered a different date or a full refund. Cancellations must be made at least 24 hours before the start time for a refund. The class is long, 4 hours 45 minutes, which one reviewer flagged as lengthy, and much of it involves standing and hands-on cooking. Groups run up to 10 travellers.

Common Questions