Market-to-Table Oaxacan Gastronomy & Mole Craft

Nixtamal on a stone metate, tortillas on a clay comal, and a thirty-ingredient mole negro built from scratch.

Booking now
Each session4 hr a session
How oftenOnce a week
Cohort8–10 per cohort
SeasonYear-round · a new cohort starts each month

What you leave with

A mole negro built from thirty ingredients, from a recipe now in your hands

The ancient roots of Oaxacan cuisine, sourced at local markets and cooked over embers. You steep and grind your own corn, press tortillas on a clay comal, and build ceremonial moles over two long sessions.

Mole negro is thirty ingredients charred, toasted and balanced in a specific order. It cannot be rushed and it cannot be taught in an evening, which is exactly why it is here.

What makes this one worth it

  • Heirloom Corn, Cal Nixtamal & Comal Tortillas
  • Oaxacan Antojitos, Tlayudas & Asiento
  • The Art of Mole Negro
  • Mole Verde, Ancestral Mezcal Pairing & Feast

What is included

  • All 4 sessions of the 4-week cohort — 16 hours of instruction
  • A place held for you for the whole run, in a cohort of 8–10
  • Every piece of equipment listed below, provided on the day
  • Your instructor, and their attention in a group this size

What to bring

  • Water, and something to eat if you want it
  • Nothing else — the kit is provided

How it runs

Once a week · 4 hr a session

Frequency
1x / week — 4 hours a session
Session length
4 hr
Each month
4 sessions, about 16 hours
Cohort size
8 – 10 participants
Where
Outdoor wood-fired kitchen / traditional comal station
Level
All Levels
Commitment
Monthly — stay as long as it is worth it

What you cover, in rotation

The group works through these in order and then begins again on fresh ground. Join at whatever stage it is on — nothing here assumes you were there for the last one, and nothing runs out — or drop in for a single session if that is all you can manage.

  1. Stage 1Heirloom Corn, Cal Nixtamal & Comal Tortillas
    • Alkaline steeping — nixtamalisation — of heirloom Mexican landrace corn.
    • Grinding kernels into pliable masa on stone mills.
    • Hand-pressing and ballooning tortillas on clay comals over embers.
    • Charred molcajete salsas with roasted tomatillos and habaneros.
  2. Stage 2Oaxacan Antojitos, Tlayudas & Asiento
    • Crispy tlayudas with asiento, black bean paste and quesillo.
    • Folding empanadas de amarillo with yerba santa and squash blossoms.
    • Clay griddle temperature regulation for crisp textures.
  3. Stage 3The Art of Mole Negro
    • Sourcing and deseeding chilhuacle, pasilla oaxaqueño and mulato chillies.
    • Controlled charring of seeds and tortillas for bittersweet complexity.
    • Toasting plantain, almonds, sesame, Mexican cinnamon and chocolate.
    • Slow simmering, and balancing acidity, sweetness and earthy warmth.
  4. Stage 4Mole Verde, Ancestral Mezcal Pairing & Feast
    • Mole verde with epazote, parsley and hoja santa.
    • Poaching local proteins and wild mushrooms in aromatic broths.
    • A mezcal tasting and copita ceremony during the final banquet.

4 sessions in the cycle, then it begins again on new ground.

Who leads it, and what is provided

Led by Traditional Oaxacan cocinera tradicional / chef.

Market tour curation, recipe heritage guidance, and open-flame oversight.

On the table when you arrive

  • Volcanic metates and molcajetes
  • Clay comals and tortilla presses
  • Clay pots
  • Indigenous spices

Before you book

Know before you go

  • Session one includes a market tour — meet at the market, not the kitchen

Cancellations and refunds follow our cancellation policy, which is the same for every activity on this site.

When it runs

August 2026

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Runs Not running

Friday 7 August

  • 10amup to 10 guests

Usually runs Fridays.

This is the operator’s schedule, not live seat availability. We check the date with them and come back to you — nothing is booked or paid for here.

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