Immerse yourself in the vibrant, earthy, and aromatic flavors of Oaxacan cuisine in this highly interactive, hands-on workshop. Designed for all skill levels, this class takes the mystery out of traditional Mexican cooking by focusing on simple, approachable techniques using accessible ingredients. You will learn how to build deep flavors from scratch, work with warm spices, and balance fresh, seasonal ingredients for a true taste of Southern Mexico

Menu Items

1. Fresh Tomato and Chile de Árbol Salsa (Salsa Roja)

• Technique Focus: Roasting, blistered skins, and balancing acidity with heat.
• The Dish: A bright, rustic salsa made by charring fresh tomatoes, onion, garlic, and dried chiles on a hot griddle, then blending them to a smooth or chunky consistency.
• Flavor Profile: Smoky, spicy, and tangy. Served with warm, freshly baked tortilla chips.

2. Pan-Seared Chicken Breast in Mole Amarillo (Yellow Mole)

• Technique Focus: Thickening sauces naturally using toasted seeds and masa.
• The Dish: One of Oaxaca’s famous “seven moles,” this version is bright, aromatic, and less intimidating than dark moles. It gets its vibrant color and thickness from toasted pumpkin seeds (pepitas), dried chiles, and a touch of masa, simmered gently with tender chicken breast.
• Flavor Profile: Warm, slightly earthy, and citrusy with notes of cumin and oregano.

3. Sautéed Mushroom and Quesillo Empanadas

• Technique Focus: Assembling, filling, and pan-frying fresh corn masa pockets.
• The Dish: Simple, folded corn empanadas stuffed with savory, earthy mushrooms and creamy, melting Oaxacan string cheese. Cooked on a cast-iron skillet until golden brown and crispy.
• Flavor Profile: Earthy, savory, and cheesy.

4. Mexican Hot Chocolate Brownies with Cinnamon and Vanilla

Flavor Profile: Deeply chocolatey, spiced, and velvety.

What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.

• You will work with other students in groups of 4, sharing workstations and equipment.
• Classes are 2 hours, unless otherwise noted above
• Hands-on classes are limited to 12-16 students
• You will be standing, cooking and working for most of the class
• 2 glasses of wine with dinner
• Please wear comfortable, closed-toe shoes and have long hair tied back

Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.