Oaxacan Cooking Class with Market Tour and Mezcal Tasting

Over ons

Learn the flavors and styles of Oaxacan Cuisine! 

The cooking classes start at 9:00 a.m. and finish at approximately 2:00 p.m. We begin with a brief orientation in Restaurant La Olla then walk about eight blocks to a nearby local market where students can learn and ask questions about typical fruits, vegetables, cheese, chocolate and so on. Then we get into the kitchen, review what we will be cooking and we start! Afterward, we sit down for a mezcal tasting and to eat and enjoy the dishes we have prepared.

Menu

17 different menus. Menu is rotational. Feel free to contact us to know the menu for the day.

MENU DE LA ABUELA
• Soft tacos filled with tender cactus
• Chile de árbol salsa
• Noodle soup with squash
• Chicken stew
• Country rice
• Caramel gelatin with vanilla ice cream
For Oaxacan baptisms and other ceremonies, it is very common to serve Estofado. It is a stew
made with tomatoes and spices and many also add chorizo. It is served with rice and pickled
jalapeños. We end this menu with caramel gelatin and vanilla ice cream.

MENU AMARILLO
• Quesadillas filled with squash blossom
• Chile pasilla oaxaqueño salsa with maguey worm
• Fava bean soup with tender cactus and chile pasilla
• Yellow mole with beef and chile de agua
• Guavas filled with rice pudding
The main course of this menu is mole amarillo from the central valleys of Oaxaca. This mole is not
really yellow though, but more orange in color. In Oaxaca we normally consume this dish any day
of the week. We compliment it with quesadillas and a delicious sauce made from local chili
peppers and maguey worm.
* Menú apto para vegetarianos con modificaciones

MENU CEGUEZA
• Local string cheese wrapped in hierbasanta
• Chincoxtle salsa
• Jicama and tangerine salad
• Chicken cegueza with avocado leaf tamales
• Guavas filled with rice pudding and chocolate sauce
The main course of this menu is not a mole. Cegueza is a popular dish served in the central part of
Oaxaca. People mix corn, toasted wheat or beans with some chili peppers and serve it with
tamales. These tamales have no filling, but have the flavor of avocado leaves.
* Menú apto para vegetarianos con modificaciones

MENU COLORADO
• Guacamole with tortilla chips
• Salad Oaxaca
• Mole coloradito with chicken or turkey
• Garden rice
• Guava pie with Oaxacan chocolate sauce
In this menu we will prepare the traditional coloradito. This mole with sweet and spicy notes is
regarded as one of the simplest moles because of the amount of ingredients. It is served with
chicken and rice. We will finish the menu with a guava dessert with Oaxacan chocolate sauce.

MENU CUARESMA
• Pescadillas
• Avocado salsa
• Tender cactus broth
• Coloradito with shrimps and white beans
• Rice pudding with sweet chickpeas
In this seasonal lent menu we use tender cactus, dried shrimp, chickpeas and white beans; very
popular ingredients this time of year.

MENU ENCHILADO
• Potato and chorizo molotes
• Avocado salsa
• Chiles pasilla filled with picadillo with tomatillo salsa
• Chiles de agua filled with beans and cheese
• Mexican rice
• Eggnog gelatin with strawberry mix
In this menu we will prepare the most representative chili peppers of the region: chile de agua
(fresh) and chile pasilla oaxaqueño (dry). Ending the meal with a dessert of eggnog gelatin, a
perfect counterbalance to the chilies.
* Menú apto para vegetarianos con modificaciones

MENU DEL MAR
• Ceviche
• Chile habanero and pineapple salsa
• Shrimp broth
• Coastal rice
• Devil ́s shrimps
• Coffee flan
A menu with many tropical flavors and various chili peppers. To balance the pungency and acidity
of these dishes, we end the meal with an Oaxacan coffee flan.

MENU 100% MAIZ
• Memelitas
• Tender cactus salad
• Fried and baked quesadillas
• Potato and chorizo molotes
• Red and green salsas
• Corn sorbet with chile poblano jam
We start the class with a visit to the mill to grind the corn that we will use during the class. This
menu is a replica of some of our traditional snacks made with Oaxacan corn without forgetting
our delicious green and red sauces.
* Menú apto para vegetarianos con modificaciones

MENU MAIZ, FRIJOL Y CHILE
• Tetela
• 3 chiles salsa
• Bean soup with hierba de conejo
• Tempura chiles de agua filled with beans and cheese with tomato salsa
• Rice with squash and corn
• Oaxacan chocolate sorbet

This menu is inspired by our daily diet. We will use corn, fresh and dried chili peppers, local herbs
and different types of beans.
* Menú apto para vegetarianos con modificaciones

MENU MEZCAL
• Salsa borracha
• Chickpea soup
• Mezcal shrimp skewers with mango sauce
• Cottage cheese and pineapple pie with mezcal chocolate sauce
In this menu we will use mezcal in two recipes: Mezcal shrimp skewers with mango sauce and a
cottage cheese pie with mezcal chocolate sauce.
* Menú apto para vegetarianos con modificaciones

MENU NAVIDEÑO
• Christmas salad
• Tamal filled with ribs and green salsa
• Tamal filled with sliced peppers and chicken/local string cheese
• Tamal filled with pineapple and raisins
• Fruit punch
Typical Christmas menu, with classic tamales filled with green sauce, tamales filled with sliced chili
peppers and delicious sweet tamales with raisins and pineapple served with a mezcal fruit punch.
* Menú apto para vegetarianos con modificaciones

MENU NEGRO
• Quesadillas filled with squash blossom
• Tomato and chile de agua salsa
• Black mole with chicken
• Rice with hierbabuena and plantains
• Rose petal sorbet
The main dish of this menu is black mole, considered the King of moles and very popular for large
parties in Oaxaca. We balance the intense flavor of the mole with an Oaxacan style mint rice. We
fisish the meal with rose petal sorbet.

MENU OAXACA
• Memelitas
• Chicatana salsa
• Local squash leaves and vines soup
• Beef chichilo
• Chocolate cake with hierbasanta ice cream

This menu is also seasonal, because we will cook with chicatanas... We will prepare a delicious
soup with squash vines and leaves, a chicatana sauce and chichilo. This mole is not well known.
Because of the high cost of the chilies people no longer prepare this mole often. We will end the
menu with a delicious chocolate cake and hierbasanta ice cream.
* Menú apto para vegetarianos con modificaciones

MENU PATRIO
• Quesadillas with hierbasanta
• Green salsa
• Tortilla soup
• Chiles en nogada
• Coconut flan with mango sorbet
With this menu we will be prepared for `The Mexican Night` on September 16th, Independence
Day in Mexico. We will cook traditional Chiles en Nogada, poblano chili peppers stuffed with a
sweet mixture of meat and fruit, served with a creamy walnut sauce.
* Menú apto para vegetarianos con modificaciones

MENU TAMALADA I
• Jicama and tender cactus salad
• Chepil tamale filled with squash blossom
• Tamale filled with black mole wrapped in banana leaf
• Salsa de chile pasilla with maguey worm
• Mango mousse
In this menu we will concentrate on two types of tamales: Tamales filled with black mole wrapped
in banana leaf, the most popular one, and the other not so popular but delicious chepil tamale
filled with squash blossom and wrapped in totomozle or corn husk. To accompany the tamales, we
will prepare a sauce made with three different dried chilies.
* Menú apto para vegetarianos con modificaciones (- el tamal de mole negro)

MENU TAMALADA II
• Oaxaca salad
• Tamale filled with beans
• Tamale filled with coloradito and shrimps
• 3 chilies salsa
• Soursop sorbet with mango flambé

We will start this menu with a fresh and spicy salad, followed by the tamales; one filled with beans
and the other filled with shrimps and tender cactus. We will finish our meal with a very light and
tropical dessert.
* Menú apto para vegetarianos con modificaciones (- el tamal de coloradito)

MENU VERDE
• Potato and chorizo memelitas
• Two chilies salsa
• Squash blossom soup
• Green mole with chicken
• Cottage cheese and pineapple pie with Oaxacan chocolate sauce
Green mole has a characteristic intense herbal aroma and an attractive color. We will start the
menu with squash blossom soup and finish with a cottage cheese and pineapple pie with Oaxacan
sauce.
* Menú apto para vegetarianos con modificaciones

Schema

• 9:00 am: Orientation at Restaurant La Olla
• 9:30 am: Local market tour
• 10:30 am: Time to cook! 
• 12:30 pm: Mezcal tasting
• 1:00-2:00 pm: Enjoy the food we have prepared
• 2:00 pm: Return to La Olla Restaurant