No cooking class in Mexico compares with Casa Jacaranda.

Outcomes are extraordinary, as always, and guest participation is ratcheting up. More hands-on learning with the freshest locally-sourced ingredients. See for yourself how it all comes together and unleashes Mexican tastes you never knew before.

Each taste has its time

No real ingredient is always fresh, all the time. Fruits, vegetables, meats, and fungi only reach their best in this or that season. Some stay around for months, some just a week or two. Our classes can be fully adapted for vegetarian, vegan, and gluten-free diets. Please inform us of any allergies or other restrictions during booking. 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. The following menus are only provided as examples of the dishes you may make when you join us…

Example menus

Cochinita pibil
Cochinita pibil is banana-leaf-roasted pork, marinated in delicate, aromatic spices. First cooked by Maya descendants, garnishes include smoky salsa, creamy beans and pickled-onion.

Fish in chile mojo
Mojos are sauces, with varying ingredients, mostly made of olive oil, garlic and chiles. We’ll pan-sear fresh fish, then dip them into the mojo; garnishes include rice and golden-fried plantain.

Carnitas tacos
Typically a street-treat, our homemade pork carnitas hit the spot as an umami pow. Tomatillo-chipotle salsa perfectly jazzes the succulent confit. Garnished with seasonal salsas and dropped into hot tortillas.

Fish tacos al pastor
Our traditional recipe marinates fresh Pacific and Gulf of Mexico catches. Pickled pineapple adds a delicious, surprising sweet. It’s easy to make at home, and will leave your guests pea-green with envy.

Mole poblano
More than 25 ingredients, including spices, chiles and chocolate, are combined for you to savor the grande dame of all moles. You’ll instantly see why this sauce is key to so many Mexican culinary traditions.

Mole verde
A lesser known mole, its flavor comes from green ingredients, like fresh chiles, cilantro, radish greens and toasted pumpkin seeds. Perfect for pork, chicken, steamed squash… Plus every taco there is.

Mami Fina’s adobo
The recipe, they say, has been in Beto’s family at least a century. Adobo is  “any-day mole,” a sauce made from dried chiles, tomato and spices. Delicious with beef or steamed vegetables, rice, tortillas and beans. 

Birria
Birria calls for marbled beef or an array of mushrooms, dried chile and spices. Make tacos you’ll dunk into a tasty, piping-hot broth. It’s a dish that goes great with “quesabirrias,” flour tortilla and melted cheese quesadillas.

Now comes the time for heart, love and sazón.

“It will change your life,” not a few Casa Jacaranda guests have insisted.  Admitting anything is possible, our happiness resides in seeing friends, old and new, cooking and digging in. You'll be glad you booked.