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• Memelitas with a tender cactus salad
• Chile de árbol salsa
• Noodle soup with squash
• Chicken stewCountry rice
• Caramel gelatin with vanilla ice cream
For Oaxacan baptisms and other ceremonies, it is very common to serve “Estofado”. It is a stew made with tomatoes and spices and many also add chorizo. It is served with rice and pickled jalapeños. We end this menu with a caramel gelatin and vanilla ice cream.
• Quesadillas filled with huitlacoche
• Chile pasilla oaxaqueño salsa with maguey worm
• Fava bean soup with tender cactus and chile pasilla
• Yellow mole with chicken and chile de agua
• Guavas filled with rice pudding
The main course of this menu is “mole amarillo” from the central valleys of Oaxaca. This mole is not really yellow though, but orange in color. In Oaxaca we normally consume this dish any day of the week. We complement it with quesadillas and a delicious sauce made from local chili peppers and maguey worm.
• Local string cheese wrapped in hierbasanta
• Salsa with two chili peppers
• Jícama and tangerine salad
• Chicken cegueza with avocado leaf tamales
• Guavas filled with rice pudding and chocolate sauce
The main course of this menu is not a mole. Cegueza is a popular dish served in the central part of Oaxaca. People mix corn, toasted wheat or beans with some chili peppers and serve it with tamales. These tamales have no filling, but have the flavor of avocado leaves.
• Guacamole with tortilla chips
• Salad Oaxaca
• Mole coloradito with chicken or turkey
• Garden rice
• Guava pie with Oaxacan chocolate sauce
In this menu we will prepare the traditional “coloradito”. This mole with sweet and spicy notes is regarded as one of the simplest moles, because of the amount of ingredients. It is served with chicken and rice. We will finish the menu with a guava dessert with Oaxacan chocolate sauce.
• Pescadillas
• Avocado salsa
• Tender cactus broth
• Coloradito with shrimps and white beans
• Rice pudding with sweet chickpeas
In this seasonal lent menu we use tender cactus, dried shrimps, chickpeas and white beans; very popular ingredients in this time of year.
• Potato and chorizo molotes with avocado salsa
• Taco filled with tender cactus salad and chile de árbol salsa
• Taco filled with chile pasilla capeado
• Mexican rice
• Eggnog gelatin with strawberry mix
In this menu we will prepare one of the most representative chili peppers of the region: chile pasilla oaxaqueño (dry). Ending the meal with a dessert of eggnog gelatin.
• CevicheChile habanero and pineapple salsa
• Shrimp broth
• Coastal rice
• Devils’s shrimps
• Coffee flan
A menu with many tropical flavors and various chili peppers. To balance the pungency and acidity of these dishes, we end the meal with an Oaxacan coffee flan.
• Memelitas with tender cactus salad
• Sopa de guías
• Quesadillas with squash blossom and red salsa
• Potato and chorizo molotes with avocado salsa
• Chocolate ice cream
We start the class with a visit to the mill to grind the corn that we will use during the class. This menu is a replica of some of our traditional snacks made with Oaxacan corn without forgetting our delicious green and red sauces.
• Tetela
• Three chili pepper salsa
• Bean soup with hierba de conejo
• Chiles de agua filled with beans and cheese with a tomato salsa
• Rice with squash and corn
• Oaxacan chocolate sorbet
This menu is inspired by our daily diet. We will use corn, fresh and dried chili peppers, local herbs and different types of beans
• Tacos filled with Oaxacan string cheese wrapped in hierbasanta leaves
• Salsa borracha
• Chickpea soup
• Mezcal shrimp skewers with mango sauce
• Cottage cheese and pineapple pie with mezcal chocolate sauce
In this menu we will use mescal in two recipes: Mezcal shrimp skewers with mango sauce and a cottage cheese pie with mescal chocolate sauce
• Christmas salad
• Tamal filled with ribs and green salsa
• Tamal filled with sliced peppers and chicken / local string cheese
• Tamal filled with pineapple and raisons
• Fruit punch
Typical Christmas menu, with classic tamales filled with green sauce, tamales filled with sliced chili peppers and delicious sweet tamales with raisons and pineapple served with a mescal fruit punch.
• Quesadillas filled with squash blossom
• Tomato and chile de agua salsa
• Black mole with chicken
• Rice with hierbabuena and plantains
• Local mint flan
The main dish of this menu is black mole, considered the King of moles and very popular for large parties in Oaxaca. We balance the intense flavor of the mole with an Oaxacan style “mint” rice. We finish the meal with a local mint flan.
• Memelitas
• Chicatana salsa
• Local squash leaves and vines soup
• Beef chichilo
• Chocolate cake with hierbasanta ice cream
This menu is also seasonal, because we will cook with chicatanas… We will prepare a delicious soup squash vines and leaves, a chicatana sauce and chichilo. This mole is not well known. Because of the high cost of the chilies people no longer prepare this mole often. We will end the menu with a delicious chocolate cake and hierbasanta ice cream
• Quesadillas with hierbasanta
• Green salsa
• Tortilla soup
• Chiles en nogada
• Coconut flan with mango sorbet
With this menu we will be prepared for “The Mexican night” on September 16th, Independence Days in Mexico. We will cook traditional “Chilies en Nogada”, poblano chili peppers stuffed with a sweet mixture of meat and fruit, served with a creamy walnut sauce.
• Jícama and tender cactus salad
• Chepil tamale filled with squash blossom
• Tamale filled with black mole wrapped in banana leaf
• Salsa de chile pasilla with maguey worm
• Mango mousse
In this menu we will concentrate on two types of tamales: Tamale filled with black mole wrapped in banana leaf, the most popular one, and the other not so popular but delicious chepil tamale filled with squash blossom and wrapped in totomozle or corn husk. To accompany the tamales, we will prepare a sauce made with three different dried chilies.
• Oaxaca salad
• Tamale filled with beans
• Tamale filled with coloradito and shrimps
• Three chilies salsa
• Soursop sorbet with mango flambé
We will start this menu with a fresh and spicy salad, followed by the tamales; one filled with beans and the other filled with shrimps and tender cactus. We will finish our meal with a very light an d tropical dessert.
• Potato and chorizo memelitas
• Two chilies salsa
• Squash blossom soup
• Green mole with chile de agua strips and chicken
• Fried plantains with chocolate ice cream
Green mole has a characteristic intense herbal aroma and an attractive color. We will start the menu with a squash blossom soup and finish with a cottage cheese and pineapple pie with Oaxacan chocolate sauce.
• Memelitas and salsa
• Chicken soup ranchero
• Mole coloradito with garden rice
• Sweet pumpkin with seasonal fruits and whipped cream
In this menu we will prepare the traditional “coloradito”. This mole with sweet and spicy notes is regarded as one of the simplest moles, because of the amount of ingredients. It is served with chicken and rice. For dessert we will make a traditional Day of the Dead dish: sweet pumpkin with seasonal fruits.
• Quesadillas with squash blossom and salsa
• Chicken broth with hierbasanta
• Black mole and rice with hierbabuena
• Sweet tejocotes
We start with freshly made squash blossom quesadillas and chicken broth flavored with the aromatic local herb hierbasanta. The main dish, only prepared for special occasions like the Day of the Dead, is the traditional black mole. We finish with sweet endemic fruits.
• Tortillas
• Guacamole with grasshoppers
• Ground roasted bean soup
• Enchiladas filled with two moles and picadillo
• Rice pudding with sweet chickpeas
This menu includes not one, but two delicious moles: coloradito and black mole. We will prepare a comforting bean soup and make our own tortillas and guacamole with the local delicacy: grasshoppers.
• Fried taquitos with Oaxacan string cheese and avocado salsa
• Squash blossom soup
•Tamales with black mole and chicken
• Tamales with mole coloradito and ribs
• Tamales with sweet pumpkin and chocolate
We will prepare three different tamales: one filled with traditional black mole, one filled with mole coloradito and ribs and for dessert one with sweet pumpkin and chocolate. Before the tamaliza we will have delicious fried tacos and squash blossom soup.
Check our upcoming group cooking classes here and schedule your culinary experience for your next visit to Oaxaca!
Green mole has a characteristic intense herbal aroma and an attractive color. We will start the menu with a squash blossom soup and finish with a cottage cheese and pineapple pie with Oaxacan chocolate sauce.
In this menu we will concentrate on two types of tamales: Tamale filled with black mole wrapped in banana leaf, the most popular one, and the other not so popular but delicious chepil tamale filled with squash blossom and wrapped in totomozle or corn husk. To accompany the tamales, we will prepare a sauce made with three different dried chilies.
For Oaxacan baptisms and other ceremonies, it is very common to serve “Estofado”. It is a stew made with tomatoes and spices and many also add chorizo. It is served with rice and pickled jalapeños. We end this menu with a caramel gelatin and vanilla ice cream.
The main course of this menu is not a mole. Cegueza is a popular dish served in the central part of Oaxaca. People mix corn, toasted wheat or beans with some chili peppers and serve it with tamales. These tamales have no filling, but have the flavor of avocado leaves.
In this menu we will prepare one of the most representative chili peppers of the region: chile pasilla oaxaqueño (dry). Ending the meal with a dessert of eggnog gelatin.
In this menu we will prepare the traditional “coloradito”. This mole with sweet and spicy notes is regarded as one of the simplest moles, because of the amount of ingredients. It is served with chicken and rice. We will finish the menu with a guava dessert with Oaxacan chocolate sauce.
In this menu we will use mezcal in two recipes: Mezcal shrimp skewers with mango sauce and a cottage cheese pie with mescal chocolate sauce.
We start the class with a visit to the mill to grind the corn that we will use during the class. This menu is a replica of some of our traditional snacks made with Oaxacan corn without forgetting our delicious green and red sauces.
This menu is also seasonal, because we will cook with chicatanas… We will prepare a delicious soup squash vines and leaves, a chicatana sauce and chichilo. This mole is not well known. Because of the high cost of the chilies people no longer prepare this mole often. We will end the menu with a delicious chocolate cake and hierbasanta ice cream.
The main course of this menu is “mole amarillo” from the central valleys of Oaxaca. This mole is not really yellow though, but orange in color. In Oaxaca we normally consume this dish any day of the week. We complement it with quesadillas and a delicious sauce made from local chili peppers and maguey worm.
This menu is inspired by our daily diet. We will use corn, fresh and dried chili peppers, local herbs and different types of beans.
Green mole has a characteristic intense herbal aroma and an attractive color. We will start the menu with a squash blossom soup and finish with a cottage cheese and pineapple pie with Oaxacan chocolate sauce.
In this menu we will concentrate on two types of tamales: Tamale filled with black mole wrapped in banana leaf, the most popular one, and the other not so popular but delicious chepil tamale filled with squash blossom and wrapped in totomozle or corn husk. To accompany the tamales, we will prepare a sauce made with three different dried chilies.
For Oaxacan baptisms and other ceremonies, it is very common to serve “Estofado”. It is a stew made with tomatoes and spices and many also add chorizo. It is served with rice and pickled jalapeños. We end this menu with a caramel gelatin and vanilla ice cream.
We will start this menu with a fresh and spicy salad, followed by the tamales; one filled with beans and the other filled with shrimps and tender cactus. We will finish our meal with a very light an d tropical dessert.
The main dish of this menu is black mole, considered the King of moles and very popular for large parties in Oaxaca. We balance the intense flavor of the mole with an Oaxacan style “mint” rice. We finish the meal with a local mint flan.
In this menu we will prepare the traditional “coloradito”. This mole with sweet and spicy notes is regarded as one of the simplest moles, because of the amount of ingredients. It is served with chicken and rice. We will finish the menu with a guava dessert with Oaxacan chocolate sauce.
In this menu we will concentrate on two types of tamales: Tamale filled with black mole wrapped in banana leaf, the most popular one, and the other not so popular but delicious chepil tamale filled with squash blossom and wrapped in totomozle or corn husk. To accompany the tamales, we will prepare a sauce made with three different dried chilies.
The main course of this menu is not a mole. Cegueza is a popular dish served in the central part of Oaxaca. People mix corn, toasted wheat or beans with some chili peppers and serve it with tamales. These tamales have no filling, but have the flavor of avocado leaves.
In this menu we will use mezcal in two recipes: Mezcal shrimp skewers with mango sauce and a cottage cheese pie with mescal chocolate sauce.
This menu is inspired by our daily diet. We will use corn, fresh and dried chili peppers, local herbs and different types of beans.
In this menu we will prepare one of the most representative chili peppers of the region: chile pasilla oaxaqueño (dry). Ending the meal with a dessert of eggnog gelatin.
The main course of this menu is “mole amarillo” from the central valleys of Oaxaca. This mole is not really yellow though, but orange in color. In Oaxaca we normally consume this dish any day of the week. We complement it with quesadillas and a delicious sauce made from local chili peppers and maguey worm.
We start the class with a visit to the mill to grind the corn that we will use during the class. This menu is a replica of some of our traditional snacks made with Oaxacan corn without forgetting our delicious green and red sauces.
Green mole has a characteristic intense herbal aroma and an attractive color. We will start the menu with a squash blossom soup and finish with a cottage cheese and pineapple pie with Oaxacan chocolate sauce.
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