Oaxaca is among the most biodiverse regions of Mexico. Corn, beans (particularly black beans) and chiles reign supreme, along with more than 50 edible species of mushrooms and unforgettable complex moles.
DurationOaxaca is among the most biodiverse regions of Mexico. Corn, beans (particularly black beans) and chiles reign supreme, along with more than 50 edible species of mushrooms and unforgettable complex moles. Instructor Agustín Gaytán will guide us on a cooking tour of Oaxaca in this in-person class.
Corn is Oaxaca’s staple ingredient, most often dried and ground into a masa dough, featured in the region’s beloved tamales and tortillas. We will use masa to make Agustín’s Tamales de Cetas, chock full of grilled chiles and wild mushrooms. We’ll simmer Oaxacan style Black Bean Soup to warm our souls. Next up is deeply flavorsome Green Mole fragrant with hoja santa leaf and served with Chile Negro Pork Roast.
Our class will conclude with a shared meal of all you have cooked together with your classmates, along with crisp beers, selected wines and non-alcoholic beverages.
Menu | Recipes
We have built The Civic Kitchen from the ground up to be the perfect place for home cooks to learn. Our space is open, airy, bright and welcoming. To your left when you walk in you’ll notice our cookbook library.
Which is a great resource for learning about different techniques, cuisines and styles. On your right is the large communal table where you and your fellow classmates will enjoy eating the meal you cooked together in class.
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