Nomad Cook
Free Watermelon
Number
of Spots

Price in Mexican Pesos. A discount will apply in checkout depending on number of students.

Vegetarian Mexican Cooking Class

$1,750.00 6 hours

Mexican food has a big tradition of plant-based meals and soups

Mexican cuisine is famous in the world for its tradition. It’s a fusion of the ancestral ingredients and techniques and the influences of the colonizers from Spain. Then, later incorporated aspects from the Arabic and French gastronomy because of the immigration waves that arrived in Mexico. In this Vegetarian Mexican Cooking Class we are going to explore some of it.

Join us in a fun ride to our kitchen in the Etla Valley, north of Oaxaca City to share the table over cooking and eating. We are going to start buying our ingredients at the market to use later for cooking. We will buy the ingredients we are going to use later for the cooking class, then we’ll drive to our cooking studio in the Etla Valley to get a deeper introduction to the ingredients and dishes we are going to prepare. Remember to contact me before booking your experience so that I can make the proper modifications to the menu according to your food restrictions or preferences. Once we are settled and refreshed with some fresh Aguas Frescas (flavored infused traditional drink) we are going to start preparing the food, I’ll assign to the participants different tasks and responsibilities in order to achieve our main goal; having our three-course-meal menu prepared. When the food is ready, we are going to share the table and finish the journey while enjoying the delicious things we worked on. Remember that some dishes could be modified to fit diet requirements like vegan, vegetarian, gluten-free, and others.

Ancestral Mexican Food is Vegan-Friendly

Ancestral food from Mexico is mostly plant-based. Its foundation is compound by a large variety of corn, beans, pepper, and other herbs like Quelites and flowers.

Even when Mexican food had significant influence from the Spanish colonization and gave birth to the gastronomy that we know today, we can replace all the ingredients that have an origin from animals. We can adapt many of the delicious dishes to requirements that need to avoid those ingredients.

If you have any questions about this, don’t hesitate to send me a message. Include all your doubts or concerns about the dishes and ingredients included in this workshop.

We had the pleasure of attending one of Luis’ cooking classes in Oaxaca. Luis is an exceptional cook and guide. From start to finish, his meticulous attention to detail, accommodating nature, and unique menu concept made this experience truly special. Not only did Luis introduce us to fascinating cooking techniques, but he also went above and beyond to answer all our questions and provide invaluable insights into Oaxaca and its surroundings. We began our culinary adventure by purchasing ingredients at a local market, a delightful and authentic experience made even more enjoyable by being with a local. This cooking class offers a captivating immersion into Oaxacan cuisine that shouldn’t be missed. I would recommend the class to everyone who is eager to learn something about Mexican cuisine and culture.

David

My friends and I had an amazing time at Luis’ cooking class! I appreciated how hands-on the experience was, we really learned techniques that we could use at home in our own kitchens. The food was delicious, so flavorful, and we even made tortillas from scratch (including nixtamalization of the corn!) We also went to the market, took mini field trips around the neighborhood, and discussed regional culture and food systems. I would definitely recommend this class and would like to take another workshop from Nomad Cook in the future!

Kaia H.

Other Cooking Classes

Let’s unwrap the ancestral technique of Nixtamalización to learn how to make tortillas from scratch. We will make salsas as well, to accompany this nutritious staple food of Mexico.

Let’s prepare the traditional moles of Oaxaca (Mole Negro, Pipian, Amarillo, Coloradito) leaving out the lard and the chicken broth. The flavors of the peppers, seeds and fruits are the ones giving us the real taste of the moles.