I did it! What to expect from booking a class at Casa Jacaranda.
What to expect from booking a day class with Casa Jacaranda, by longtime Mexico City resident, editor, and tour guide extraordinaire Michael Parker Stainback. The gorgeous photography is by Thomas White, a talented (and happy) guest.
Written by Michael William Parker Stainback. Photos by Thomas White. | 3 min read
Gung-ho foodie friends came to town, with Casa Jacaranda at the top of their list. “You’ve got to do it!” they insisted. Since I’ve lived in Mexico City I’ve discovered foods I never knew, dined at hot tables and learned to spot great street stalls. But I never thought I had a knack for cooking all those beloved dishes. My friends told me food-enthusiasts come from all over to “CJ,” to live the experience, an unforgettable culinary pilgrimage. I was on board for the adventure—but not sure I’d rate.
From the first, I saw that Casa Jacaranda resides far above any local food walks or restaurant tours I’d ever done. Chef Emilio Pérez called on us to vote on which of the day’s options we’d prepare. There were great recipes on the ballot, main dishes like mole poblano, cochinita pibil and birria.
He also said we’d prepare tamales from scratch as well as kicky, yet delicate salsas. Whatever we chose, the menu required learning how to prepare and throw tortillas. The election was a tight race, but the last voter put over a traditional mole preparation called manchamanteles (loosely, “tablecloth-stainer”) as the main course.
“My friends told me food-enthusiasts come from all over to “CJ,” to live the experience, an unforgettable culinary pilgrimage.”
Chef Ana welcomes guests to our local market, before diving in.
First up was picking ingredients. Emilio led us to Mercado Juárez, an old-school, but lively market that attracts customers of every class and background. He recounted that what became the Mexican food we know today was a mix of pre-Hispanic ingredients like tomatoes, corn, squash and chiles, that blended with the rice, new spices, beef, chicken and pork Spaniards introduced in their colonial possessions.
To prepare the afternoon’s main dish we needed a long list of ingredients. Besides the chicken (or other meats and vegetables you can substitute), you throw in ancho chiles, onions, tomatoes, garlic, cinnamon, cloves, pineapple and more.
The excitement intensified. The in-house experience kicks off in a cozy lounge that unites the group; everyone is psyched. I started with a rare tequila and there’s beer; but you can also choose “low and no” potations with little or zero alcohol. As I sipped, I thrilled to Casa Jacaranda’s palatial ambience, exuberant greenery, its mix of contemporary and traditional appointments, alongside dazzling artworks in great eclectic styles.
“The excitement intensified. The in-house experience kicks off in a cozy lounge that unites the group; everyone is psyched.”
The time came to roll up our sleeves and take the plunge. It would be hands on, but Emilio was there to support us, to egg us on, with a positive vibe whatever the outcome. As some started blackening chiles, he asked who wanted to mush up the lard for the tamales. “Me!” I exclaimed, casting off doubts and ready to go greasy. Everyone had to take on handmade tortillas, also from scratch.
You wet, knead and ball up the dough, then press down a raw tortilla that must be thrown, heated and puffed to be edible. It’s a task that requires more finesse than you think.
The appetizers we made were scrumptious. The fist were Puebla-style fried chalupas, with shredded beef, topped in red and green salsa. Then we did sopes, small, thick tortillas filled with beans, whose toppings can include cured-beef cecina, chorizo or even nopal cactus-paddle. They were ideal starters for the coming entrée, traditional recipes taken to a higher level, a “gourmet” taste but free from all pretense.
“The time came to roll up our sleeves and take the plunge. It would be hands on, but Chef Emilio was there to support us…”
Toasting chile moritas to make Mole Poblano.
We passed through the ebullient kitchen, with all its mouthwatering smells, to gather at the enormous table in Casa Jacaranda’s splendid dining room. Great conversations bubbled up, but we fell silent as the courses rolled in.
At last came the manchamanteles. It was irresistible: chicken smothered in rich, robust mole, an aromatic sensation, impeccably seasoned. With every bite, you tasted each separate ingredient, all in perfect harmony on the palate. When waiters picked up plates, we chuckled at how I—and others—had indeed stained the tablecloth.
Had our cooking really led to something so delicious? No one boasted but I perceived every participants’ joy and appreciation. Even a greenhorn like me, low on the foodie scale, came out astounded with how far you can go on one wonderful day.
—Michael Parker Stainback
Mexico City, June 2026
Making Mole Poblano, the different preparations are integrated just at the right moment!
“At last came the manchamanteles. It was irresistible: chicken smothered in rich, robust mole, an aromatic sensation, impeccably seasoned.”
A crunchy chorizo taquito, made with a freshly-pressed and puffed blue corn tortilla.
Right before the feast, in the “secret” dining room.
After a fun and delicious day diving into Mexican culinary culture, the group poses before saying “adiós” to fellow cooks.
Casa Jacaranda offers morning and evening experiences
For your event they suggest:
Booking far in advance
A good night’s rest
Comfortable clothing and footwear
Lodging in Colonia Juárez or other close-in, walkable neighborhoods such as Roma and Condesa
If you like what you read and want to go deeper into Mexican culinary tradition, join us in the kitchen — explore our cooking classes and market tours.
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Because we entertain visitors from around the world, our experiences are generally in English. Spanish-language sessions are available with advance notice.
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When you book, please mention allergies or restrictions in the space provided. Our deep understanding of Mexican ingredients and cooking techniques allows us to expertly craft dishes that honor traditional flavors while adhering to your specific requirements.
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Normally six or eight participants. At private events, we can accommodate fifteen, in a modified class environment. The new space includes a spectacular patio available for bigger groups. If you’re more than eight, drop a line at hola@casajacaranda.mx.
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Absolutely! We regularly host vegetarian and vegan guests and can adapt our traditional Mexican recipes to be entirely plant-based without compromising on flavor or authenticity. Just let us know when you book.