Oaxaca: Traditional Cooking Class & Local Market Tour

Summary

Cook Oaxacan mole from scratch with Minerva after the local market

You’ll join Minerva in Oaxaca for a real cooking class: start with a local market trip for fresh ingredients, then learn to make mole or tamales by hand over her wood stove. Taste snacks like quesillo cheese and grasshoppers, share stories with her family, and finish with mezcal and homemade dessert under the open sky.

What’s the experience like?

I’ll be honest — I almost bailed when I saw how far out of Oaxaca city Minerva’s house was. But then her nephew met us at the curb with a grin and a basket of bread. The air smelled like woodsmoke and something sweet I couldn’t place. We started at the market (not touristy at all — I felt like everyone knew each other) and Minerva pointed out chilhuacle chiles, which I’d never even heard of. She let me pick which mole we’d make, but warned me: “Black mole takes patience.” My Spanish is rough, but she didn’t mind. We laughed a lot trying to pronounce “chapulines” (grasshoppers), which tasted way better than I expected.

Back at her place, everything slowed down. Her kitchen is outdoors — just a clay griddle and that wood stove, chickens strutting around. We ground spices by hand while her daughter handed out fruit water and quesillo cheese. Making tortillas from nixtamal was trickier than it looks on YouTube; my first one looked like a map of Mexico but nobody cared. The smell of roasting tomatoes mixed with the smoke, and Minerva showed me how to use the molcajete for salsa. At one point she just sat beside me and told stories about her mom teaching her these recipes — I didn’t expect to feel so welcome.

Lunch was loud and messy in the best way. We ate what we cooked (I chose mole negro — seriously deep flavor), sipped mezcal, and tried roasted bananas for dessert. There’s no rush here; you eat until you’re full or just happy enough to stop. When we left, Minerva packed up tortillas for us to take home. I still think about that afternoon sometimes — how simple things can feel special when someone shares them like that.

Step-by-step itinerary

Day 1 — Traditional Oaxacan cooking experience

• Meet at Minerva's wood stove
• Walk through largest Oaxaca market
• Buy fresh, authentic ingredients
• Learn to prepare Mole or corn dishes
• Make hand tortillas on clay griddle
• Drink local fruit drinks and eat snacks
• Taste prepared dish with Mezcal
• Take prepared products home

Top questions

Is this cooking class in Oaxaca vegetarian-friendly?

Yes, there are vegetarian and vegan menu options available—just ask when booking.

Do I need cooking experience to join this traditional Oaxacan class?

No experience needed; Minerva teaches step by step in an informal way.

Where does the market tour happen?

The tour visits the largest local market in Oaxaca—not touristy—where locals shop for fresh ingredients.

What dishes can I learn to cook during the class?

You can choose from different moles (like black mole), tamales, or seasonal Oaxacan dishes depending on your preference.

Is transportation included for this Oaxaca cooking class?

An air-conditioned vehicle is provided for transport between locations.

Are drinks included during the class?

Yes, you’ll have local fruit waters during cooking and a mezcal cocktail with your meal.

Can children join this Oaxacan cooking experience?

Yes, infants and small children are welcome—strollers are allowed too.

What’s included

Your day includes pickup by air-conditioned vehicle in Oaxaca city, a guided walk through the local non-touristy market to select fresh ingredients together, all hands-on instruction at Minerva’s home kitchen outdoors (with options for vegetarians or vegans), seasonal fruit drinks throughout the class, snacks like quesillo cheese and grasshoppers while you cook, lunch featuring your own handmade dish plus mezcal cocktail, traditional dessert made from local fruits or sweets, and you’ll take home any extra tortillas or treats you prepare together before heading back.