Al Pastor, Barbacoa and Campechanos, Made From Scratch

Three tacos, and the choice of the three is the whole design.

Al pastor is the one everybody wants and nobody can make at home, because it is pork marinated in adobo and stacked on a vertical spit that was brought here by Lebanese immigrants and turned into the most Mexican thing in the city. This class teaches the home version, which is the useful one.

Barbacoa is the opposite: slow, wrapped, ancient, and cooked underground when it is done properly.

Campechanos are the mixed taco, two or three meats together, which is a taquero's decision rather than a recipe and is where the judgement lives.

Three salsas come with them, and tortillas made by hand, which is the base underneath all of it.

The market tour comes first, for the ingredients.

Four and a half hours, eight people at most, in English or Spanish, at Aura in Roma Norte.

The drinks are artisanal mezcal, Mexican craft beer, Mexican wine, agua fresca and hot chocolate made with water rather than milk, which is the way it was drunk here before the Spanish.

Printed recipes to take away. Apron provided; wear comfortable clothes and leave the jewellery off.