My mom and I had the most delightful day with Alfonso and his parents. We learned some fantastic recipes... it was the best food of our entire week in Oaxaca! The black mole, memelas and salsas were AMAZING. The kitchen space is large, colorfully decorated, authentic and clean. I appreciated that it was at their home, rather than a commercial building. Every detail was wonderful, even the pottery we used. It was an absolute highlight of our visit and one we will long remember. I HIGHLY recommend this class!
This was crazy cool. From the get to Alfonso was super fun and relaxed, answered our questions and customized the menu based on our groups tastes. His parents were so much fun and also very helpful in the kitchen giving us tips and tricks. Would recommend to anyone looking for an amazing food experience in Oaxaca!
First of all, Alphonso’s dad is a trip, total character. You cook a meal at Alphonso’s house, in a huge kitchen they’ve built for the classes, with his mom and dad. We made Memelas, mole negro and chocolate ice cream. I’d say this is less instructional cooking class and more home cooking experience, which in retrospect I think is better than a typical class. Hands down this was the best mole we’ve had in Mexico. Like by far the best. Family recipes! Highly recommend the class. Let loose, have a few mezcals and come hungry!
We really enjoyed the hands on cooking class with Alphonso and his family. There was only one other couple in the class.
We made appetizers (red salsa, green salsa and guacamole), the Entrée was chicken with a yellow mole and we made a custard with dark chocolate for dessert. All of these choices were decided when we visited a local market before we cooked. Alphonso also asked our preferences and gave us choices. And of course there was Mezcal to drink.
Alphonso was our chef/guide for this market tour and cooking class. He took us to a fantastic small market and gave us a choice of menus. We then went to his commercial kitchen and cooked two salsas, a guacamole, a chicken mole dish, memelas, and a custard. We also had local mezcal. Alphonso was a great instructor and we would like to cook with him again.
