A Market Run, a Full Mexican Menu, and Artisanal Mezcal

Three and a half hours, eight people, and the chef teaching it specialises in Mexican cooking rather than doing it as one of several things.

That matters, because Mexican food is technically demanding in ways that do not show on the plate: the toasting of chillies, the grinding, the layering of a mole, the difference between salsas that look identical.

The market comes first, and it is a traditional one, for the atmosphere as much as the shopping. Mexican markets sell things no supermarket anywhere carries, and the point of walking one is to see what the cuisine is actually built from.

Then the kitchen, with proper tools, expert recipes and locally sourced ingredients, and you cook a complete Mexican meal.

The mezcal is artisanal, made by local producers rather than industrially, which is a different drink from what usually gets exported: smoky, variable, and made from agaves that took years to grow.

Eight people at most, in English or Spanish, in Juarez.

Vegetarian available, and dietary requirements catered for, if you tell them when booking. Hotel pick-up is not included.