Cachasol Tequila Cocktail & Cooking Class in Sayulita

Make cocktails and cook tortillas at a working tequila farm

A two-hour hands-on culinary and mixology class at Cachasol Farm Distillery in Sayulita where you gather herbs from the garden, make two Cachasol tequila cocktails, prepare guacamole en molcajete, cook tortillas and quesadillas on a comal, and eat the full meal you made. The class includes a taste of estate-made raicilla for adults. Youth and non-drinking guests make mocktails instead. A guide leads the workshop in English or Spanish.

The experience

The comal (a flat griddle used for centuries in Mexican cooking) is where this class becomes real. You'll stand at one and cook tortillas and quesadillas yourself, learning the timing and the feel of it, then sit down to eat what you made alongside guacamole you prepared in a molcajete, rice, beans, and salsas. The meal is built from what the workshop teaches, not plated ahead of time.

Before you cook, you walk through the Cachasol property to gather fresh herbs, then move to the Cachashade Bar to make two cocktails with Cachasol tequila: the kind Men's Journal named one of 2026's best small-batch tequilas. A guide teaches simple, useful techniques for building drinks with fresh ingredients. Youth and non-drinking guests make the same drinks as mocktails. The tequila itself is made from 100% Nayarit-grown agave with IPA-inspired fermentation, which brings bright citrus and floral notes.

The guacamole lesson covers texture, balance, lime, chile, salt, and the order you add ingredients: small techniques that change the result. You'll also learn a little about corn's role in Mexican food culture before you move to the comal. Many guests stay after the two-hour class for dessert, another drink at the bar, or time on the farm while kids play.

What’s included

• Two Cachasol tequila cocktails (or mocktails for youth and non-drinkers).
• a taste of estate-made raicilla for adults.
• fresh guacamole en molcajete.
• two quesadillas with your choice of filling.
• hand-pressed corn tortillas.
• refried beans and Mexican rice.
• salsas.
• agua fresca on arrival.
• a guide in English or Spanish.

Before you book

Days and timesEvery dayDeparts at 14:30

Book up to3h before

AgesAdult (18 and older) · Youth (6 to 17 years) · Child (under 6): free

GroupUp to 16

Live guideEnglish and Spanish

Meeting point and pickupNo hotel pickup: you go to the meeting point. Ends back at the starting point.

Cancellation and refundsFree cancellation up to 24 h before the start. After that, no refund.It may be canceled due to bad weather or if the minimum number of travelers isn't reached. If that happens, you're offered another date or a refund.

Prices and times updated 4 days ago

Good to know

Wheelchair accessibleStroller friendlyInfant seats availablePets welcome

Operated by Cachasol Farm Distillery

Is this one for you?The guide leads the entire workshop in either English or Spanish, so choose the language you're comfortable with when you book. The class moves at a relaxed pace and teaches techniques rather than speed, so it works for anyone interested in cooking and drinks, regardless of prior experience.

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Top questions

What languages is the guide in?

Live guide in English and Spanish.

Can children come?

Yes. Ticket types: Youth (6 to 17 years); Child (under 6): free.

What happens if it rains?

It may be canceled due to bad weather. If that happens, you're offered another date or a refund. Free cancellation up to 24 h before the start.

What do I actually make and eat during the workshop?

You make two tequila cocktails (or mocktails), fresh guacamole en molcajete, and cook tortillas and quesadillas on a comal. The full meal includes your guacamole, two quesadillas with your choice of fillings (chorizo, mushroom, chicken tinga, or Oaxaca cheese), rice, beans, and salsas. Adults also taste estate-made raicilla.

Do I need cooking experience to join this class?

No. The workshop is designed as a practical, relaxed introduction to simple Mexican culinary techniques. A guide teaches each step, and the focus is on learning by doing, not on prior skill.

What is Cachasol tequila, and why does it matter for this workshop?

Cachasol is made from 100% Nayarit-grown agave with IPA-inspired fermentation, giving it bright citrus and floral notes. Men's Journal named it one of 2026's best small-batch and best everyday tequilas. The workshop shows you how those flavors work with fresh ingredients in cocktails you make yourself.

Is transportation to the farm included?

Transportation is not included. You'll need to arrange your own way to Cachasol Farm Distillery in Sayulita.