Mole Blanco at Aura, and Four Courses in Roma Norte

Mole blanco is the reason to pick this class. Everyone has heard of mole poblano, the dark one; almost nobody outside Mexico has had the white version, which is built on nuts and white chocolate rather than chillies and cacao, and which is a different argument about what a mole can be.

Four courses in total, and the class is taught by a professional chef with the ingredients bought that morning on the market tour, which comes first.

The kitchen is Aura Cocina Mexicana in Roma Norte, and the ingredients are local and sustainably sourced, which is a claim most cooking schools make and this one is set up around.

The drinks are a flight of three things Mexico makes and does not export much of: artisanal mezcal, Mexican craft beer and Mexican wine, which surprises people who did not know Mexico made wine.

Four and a half hours, eight people at most, in English or Spanish, with the market tour, the ingredients, the chef, the four-course lunch and printed recipes.

Mole blanco is normally served with chicken; panela cheese or mushrooms are available instead, so say which.

Not suitable for nut allergies. Aprons provided; wear comfortable clothes and leave scarves and long necklaces off in the kitchen.