Puerto Vallarta: Private Market Tour & Home Cooking Class

Summary

Puerto Vallarta food tour with chef-led market walk and home meal

You’ll wander Puerto Vallarta’s local market with chef Manu, tasting fresh tortillas and picking out ingredients side by side. Back at his home kitchen, you’ll learn hands-on techniques for classic Mexican dishes — then share lunch together over cold drinks. Expect laughter, real stories, and flavors you’ll remember long after you leave.

What’s the experience like?

We ducked under the faded Mercado Cinco de Diciembre awning just as the morning heat started pressing in. Manu was already waving at us, grinning like he’d been waiting all week. He led us right into the swirl of fruit stands and chatter — I could smell cilantro before I even saw it. At one point he stopped to greet a tortillería owner (they fist-bumped, which made me smile), then handed us a warm tortilla straight off the press. It was chewy and almost sweet — nothing like what I get at home.

I tried to ask for panela cheese at the carnicería, but my Spanish tripped over itself and Manu jumped in with a laugh. “Don’t worry,” he said, “everyone here knows what you mean.” We picked out shrimp for ceviche, some limes that smelled sharper than usual, and then squeezed into his little car for the short drive to his house. His kitchen is small but bright — blue tiles, sunlight on the counter, Manu’s dog snuffling around our ankles (he offered to put him away but honestly, I liked having him there). The fan hummed while we chopped onions and tried not to cry.

I didn’t expect to enjoy cooking so much — usually I just follow recipes on my phone. But Manu showed us how to toast chilies until they popped, how to taste for salt with your fingertips. He told stories about his grandmother’s mole and why he adds mango to his salsa now (“it’s not traditional,” he shrugged). We sat down together at his table when everything was done — ceviche that tasted like lime and sea air, enchiladas soft enough to cut with a fork. There was cold beer too. The whole thing felt less like a class and more like hanging out with someone who really loves food.

I still think about that first bite of ceviche sometimes — bright and salty and somehow new. If you want a private cooking class in Puerto Vallarta that actually feels personal (not staged), this is it. Just maybe practice your Spanish numbers if you want extra tortillas.

Step-by-step itinerary

Day 1 — Market visit and cooking class

• Meet Manu at Mercado Cinco de Diciembre
• Browse fruit, vegetable, tortilla, butcher, and fish stalls
• Drive to Manu’s home kitchen
• Prepare traditional Mexican meal together
• Enjoy the meal with Manu

Top questions

How long does the private market tour & cooking class last?

The experience typically lasts several hours including shopping at Mercado Cinco de Diciembre, an 8-minute drive to Manu’s home, cooking time, and enjoying lunch together.

Is pickup included for this Puerto Vallarta cooking class?

No hotel pickup is included; you meet Manu directly at Mercado Cinco de Diciembre.

Are vegetarian or special dietary needs accommodated?

Yes, vegetarian options are available if requested in advance; let Manu know any dietary requirements when booking.

What dishes might we cook during the class?

You might make ceviche with fresh seafood, panela enchiladas with Mexican cheese, or shrimp/octopus/mushrooms al ajillo depending on preferences.

Is this a professional cooking course?

No — it’s an informal experience focused on sharing culture and cuisine in Manu’s home rather than formal training.

Can children join this Puerto Vallarta food tour?

Yes; infants and small children can ride in a stroller or pram during the market visit.

Are drinks included during the meal?

Your day includes local beer or wine served with lunch at Manu’s house.

Where does the experience end?

The tour ends at your host Manu’s home after lunch together.

What’s included

Your day includes a private guided walk through Mercado Cinco de Diciembre with chef Manu as your host; shopping for fresh ingredients from trusted vendors; an 8-minute drive to his central Puerto Vallarta home; hands-on cooking instruction for three Mexican dishes; plus lunch served with local beer or wine before saying goodbye at Manu’s house.