If you’re visiting Oaxaca, tasting mole negro is an absolute must—but why stop at tasting it when you can learn to cook this iconic dish from scratch with a local expert on her farm?

Join us for this unforgettable Cooking in the Campo: Mole Negro Workshop, where we’ll prepare Oaxaca’s most emblematic mole in the traditional way—from selecting the best local chiles and seeds to grinding and simmering the ingredients just as Oaxacan families have done for generations. Hosted by Doña Juana, a milpa master and matriarch of a small, rural farm just outside the city, this hands-on experience offers a rare chance to dive deep into Oaxacan culinary heritage.

You’ll even use ingredients harvested directly from Juana’s own sustenance farm, making this a true farm-to-table experience that honors local food systems and ancestral knowledge.

Experience Includes

• Round-trip transportation from Tlayudona’s office (M. Bravo 210C, Oaxaca Centro)
• Spanish/English translation and interpretation
• Instruction and storytelling by Doña Juana, an expert in traditional Oaxacan cooking
• A visit to a local market to learn how to select the best seeds and dried chiles
• Tasting of fresh quesadillas and salsas made with farm-grown ingredients
• Hands-on mole preparation, including toasting chiles and using a grinding stone
• A trip to the local molino (mill) to finish grinding the mole paste
• Complete step-by-step preparation of mole negro, Oaxaca’s most famous sauce
• A hearty lunch of mole with chicken or a vegetarian mole with seasonal vegetables
• Complimentary artisanal mezcal

Logistics and Cost

Time Involvement –

Transportation –

Costs and Minimums- 1,820 MXN

Minimum:

Private bookings: