Press enter to begin your search

Class Menus

Flavors of Oaxaca

This season, our recipes have been inspired by our recent trip to Oaxaca. Mexico’s state of Oaxaca has some of the best traditional food in the entire country and we wanted to share a taste of this region with you. Oaxacan food is multi-layered with flavours which are roasted, smoky, subtle and rich. There are around 16 indigenous groups in the state and their traditions, combined with Spanish colonialism, have created an extremely unique cuisine, and more family mole recipes than you can shake a molinillo at. The region has been long revered as a culinary hotspot and the recipes we will share with you this season have been inspired by the varied dishes prepared throughout the diverse state: from deep, dark moles from the villages surrounding Oaxaca City to zingy and bright ceviche, made with fish straight from the ocean and inspired by the fresh seafood in Puerto Escondido.


1st Week of every Month: 

  • MOLE NEGRO
  • CHILE DE AGUA WITH SHREDDED PORK
  • SEAFOOD TOSTADA
  • OAXACAN TURKEY TAMALES
  • CHAYOTE
  • OAXACAN COFFEE FLAN
2nd Week of every month: 

  • MOLE AMARILLO
  • SHRIMP WITH PEANUT SAUCE
  • GUIAS – VINE SOUP WITH MASA DUMPLINGS
  • EMPANADA WITH MOLE AND CHICKEN
  • CASSAVA ROOT WITH MOJO
  • ROASTED PLANTAIN WITH BURNED MILK

3rd Week of every month: 
Week 3

  • SALSA ROJO
  • DUCK CONFIT TOSTADA WITH PICKLE
  • CATCH OF THE DAY
  • BLUE CORN TETELA WITH MUSHROOMS AND HUITLACOCHE
  • SEASONAL SALAD
  • CHOCOLATE MOLE POT DE CREME WITH ALMOND CRUMB

4th Week of the Month:
Week 4

  • SALSA VERDE
  • MEMELA WITH VERDOLAGAS AND QUESILLO
  • FISH CEVICHE
  • CARNITAS WITH CHICHARRON
  • BEANS WITH AVOCADO LEAF
  • GUANABANA SORBET WITH SEASONAL FRUIT