Muchos moles: Multi-variety mole cooking class and feast

Mole is not one recipe but a whole family of sauces, and this four-hour class makes that variety the main event. In Jim’s Condesa home, you prepare two versions from scratch, then eat them with tortillas you’ve made yourself.

I like the contrast between sweet, fruit-forward manchamanteles and the fresher green mole, and the chance to learn in a small, relaxed setting rather than watch a cooking demonstration from the sidelines. The locally made tableware and the class’s attention to Mexican ingredients and craft add a thoughtful touch.

One practical caveat: the home is in a building without an elevator, and two cats live there. Wheelchair users have attended, but stairs may be an obstacle, and people with cat allergies should take note.

At a glance

• Two moles, not one: Make manchamanteles with pineapple and plantain, plus a fresh green mole.
• You cook the meal: Prepare both sauces from scratch and make the corn tortillas to eat with them.
• A home-kitchen setting: The class takes place at Jim’s Condesa home, with private or small-group options.
• Dinner is part of the lesson: After roughly two hours of cooking, set the table and eat what you have made.
• Drinks and recipes are included: Mexican beer, wine, soft drinks, ingredients, and emailed recipes are covered in the $130 price.
• Check the practical details: The building has no elevator, two cats live in the home, and the same experience may cost less when booked through Martaja’s website.

A home kitchen, not a restaurant demo

The class begins at Jim’s home in Condesa, where the idea is to cook together, not simply watch someone else do the work. The small-group format suits that approach. You can ask questions as you go, take part at a level that feels comfortable, and learn how the ingredients fit together.

The mood is deliberately casual. One participant described it as being like a dinner party with friends, with learning folded into the evening. That is a useful picture if you prefer a friendly kitchen to a formal lesson with a strict pace. You do not need to arrive as an experienced cook: people with different skill levels can contribute.

Jim guides the class in English or Spanish. The comments about his teaching point to patience, clear explanations, and enthusiasm for Mexican cooking and ingredients. That matters in a class about mole, where understanding the choices behind a dish can be as rewarding as following a recipe.

Start with mole’s surprising range

Mole is often treated as a single famous sauce, but this class sets out to show how broad the category can be. You learn about the diversity of Mexican moles before making two examples that differ in flavor and feel.

That context gives the cooking a purpose. Instead of leaving with one more version of a familiar dish, you get a way to think about how mole can change with its ingredients and preparation. The class also covers the origins and history of the food, according to the experience description and the details shared about the lesson.

The practical value is that the explanation happens alongside the cooking. You can connect what Jim says about an ingredient to the sauce taking shape in front of you. If you enjoy food but rarely get beyond ordering it, that bridge between background and hands-on work is likely to be the most useful part.

Make manchamanteles with pineapple and plantain

The first featured mole is manchamanteles, a dish that shares ingredients and processes with mole poblano but takes a different route to sweetness. Rather than relying on chocolate for that note, it uses generous pieces of pineapple and plantain.

That contrast is a good reason to choose this class if your idea of mole begins and ends with the darker, heavier styles commonly encountered in restaurants. Manchamanteles offers a fruitier profile and a chance to see how familiar mole techniques can lead to a distinct result. The fruit is not just decoration: it helps define the character of the dish.

You prepare it from scratch with the group, using the ingredients provided. Exact recipes and quantities are not specified in advance, so if you are hoping to choose a particular version or copy every step before booking, ask about the planned recipe. The recipes are sent by email after the class, which gives you a way to revisit what you learned at home.

Make a fresher green mole

The second preparation is a green mole made with a base of crisp green leaves. It is described as a refreshing counterpoint to heavier mole styles, so the two dishes give you a clear comparison at the same table.

The value here is in tasting the variety rather than expecting every mole to share the same flavor or weight. One sauce leans into fruit, while the green version offers a fresher direction. Together, they make the class a more revealing introduction than a lesson focused on just one recipe.

The ingredient list for the green mole is not provided in detail, so you should not expect a specific list of herbs or leaves before asking Jim. If you have dietary needs, contact the host when he follows up by email. Most requirements can be accommodated, but strict Kosher cooking is not possible at this time.

Roll tortillas, then sit down to eat

The class includes fresh corn tortillas, made to scoop up both moles. That small part of the menu is worth noticing. The meal is not just about producing sauces; you also prepare the basic accompaniment that brings them to the table.

After about two hours of cooking, you set the table with locally made dinnerware and share the meal. The setting is part of the experience: rather than eating at a counter or rushing off after the instruction ends, you sit down for the fruits of your work. The dinnerware also reflects Jim’s interest in local crafts, and he is happy to share information about artisans and pieces in the home.

The full experience lasts four hours, so plan for an afternoon or evening built around food and conversation. Mexican beer, wine, and soft drinks are included. They keep the meal relaxed, but the presence of alcohol is not essential to the class: non-alcoholic options are part of the offering too.

Jim’s teaching and the small-group feel

The class’s strongest appeal is not simply that you get recipes. It is the combination of hands-on cooking, patient instruction, and a home setting where questions can fit naturally into the process. Jim’s enthusiasm for Mexican ingredients and cooking comes through in the way he explains the dishes, and the atmosphere is described as warm rather than formal.

A small group can make a cooking class more personal, but it also means the experience may vary with who else books. Private and small-group options are available, so check which format you are choosing if the group size matters to you. The stated details do not give a fixed maximum number of people.

The two cats are a real part of the home environment, not a decorative footnote. They are kept out of the cooking area, and allergy pills are available, but anyone with a serious cat allergy should weigh that carefully rather than assume the precautions will be enough.

Is $130 a fair price?

At $130 per person, this is a meal-and-instruction experience rather than a quick cooking demo. The price includes ingredients for two moles and tortillas, drinks, and recipes by email. You are also paying for four hours with a host who explains the food and guides you through making it.

I would judge the value by what you want from a food activity. If you are keen to understand mole beyond a restaurant order, help prepare several dishes, and eat in a home setting, the price has a clear case. If you mainly want a meal, this is a costly way to get one, since much of the time and value lies in the lesson.

There is one useful price check: the same experience may be available for less through Martaja’s own website. Compare the total before booking. The details provided do not explain how much the price varies, so check the final amount for your date rather than assume the difference.

Practical details before you book

The experience is listed in the State of Mexico, while the class itself is described as taking place in a home in Condesa. The meeting point may vary by the option booked, so confirm the address and meeting instructions before setting out.

The class is offered in English and Spanish. It lasts four hours, with availability depending on the selected start time. You can book a private or small-group option, and the host will email after booking to ask about dietary requirements.

Wheelchair users have attended, but the building has no elevator. That is an important limitation, so ask about the stairs and access needs before committing. The two cats are kept away from the cooking area, though their presence may still matter if you have an allergy.

The experience offers free cancellation up to 24 hours in advance, and a reserve-now, pay-later option is available. Those terms can help if your plans are still taking shape, but check the details attached to your chosen booking.

Who should book this class?

I would put this class high on the list for food-minded visitors who want to learn by doing, especially if you are curious about Mexican cooking beyond the dishes most often served in restaurants. It also suits mixed-skill groups: you do not need to be an accomplished cook to take part, and the relaxed style leaves room to learn at your own pace.

It is a particularly good fit if you enjoy hearing the story behind a meal and meeting the person who prepares it. The attention to local produce and crafts gives the evening more texture than a recipe lesson alone. The small-group setting may also appeal if you would rather share a table than join a large class.

I would hesitate if you need step-free access, have a serious cat allergy, require strict Kosher preparation, or are shopping solely for the lowest-cost meal. For everyone else, the best reason to book is the chance to make and compare two very different moles, then eat them while they are fresh from the kitchen.

FAQ

How long does the class last?

The experience lasts four hours. Cooking takes about two hours before you sit down to eat.

Which dishes do I make?

You prepare two types of mole, manchamanteles with pineapple and plantain, and a green mole, as well as fresh corn tortillas.

Are drinks included?

Yes. Mexican beer, wine, and soft drinks are included.

Can dietary requirements be accommodated?

Most dietary requirements can be accommodated. The host contacts you by email after booking to ask about them, but strict Kosher preparation is not possible.

Is the home accessible to wheelchair users?

Wheelchair users have attended, but the building has no elevator. Check the access details with the host before booking if stairs may be a barrier.

Can I cancel for a refund?

You can cancel up to 24 hours in advance for a full refund.