Breakfast at the Market First, Then a Menu You Chose

You choose the whole menu before you arrive: one appetizer, one starter, one main course, one dessert and one drink. That is more control than any other class in the city gives you, and it means you cook the things you actually want to be able to make.

The day starts with the pick-up and the Coyoacan market, where the chef is waiting, and with breakfast: a proper one, at a quesadilla and taco stand inside the market, which is what everybody here does before shopping and which nobody puts on an itinerary.

Then you buy the ingredients for the menu you picked.

The class is at the chef's own house.

Halfway through there is a mezcal tasting: three different ones, properly explained, which is enough to hear how much the agave and the maker change the drink.

Then everyone eats what has been cooked, and talks about it.

Six hours. Ten people at most, in English or Spanish, with private transport, the breakfast, the kitchen, the ingredients and the meal.

Wheelchair accessible throughout, service animals allowed, prams and infant seats available.

Eighteen and over for the mezcal.