Advanced Mexican Street Tacos Cooking Class (Online)

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Advanced Mexican Street Taco Cooking Class

Monday through Sunday

10am, 1pm, 4pm, 7pm (Mexico City Time)

Learn to cook our selection of top Mexican street tacos from scratch, with a menu that changes every month. 


$500 MXN

~$25 USD

To book it as private use this link

Class Summary

Our online experience offers a unique opportunity to submerge yourself in the authentic Mexican street food culture with a step-by-step taco cooking class!


  • Hands-on Cooking | Advanced Taco Recipes | Step-by-step guide

Class Details

Learn to cook a true Mexican street taco from scratch and all its parts. In the first half-hour, we will have a small meet and greet and our Mexican taco recipe overview. In the next hour, we will guide you in preparing a traditional Mexican Street Taco. Our experience includes practical recipes that you can easily follow at home and cook for your family and friends.

Cooking Menu

November (Taco al Pastor)

  • Pastor (filling)

  • Mango sauce

  • Hand-made corn tortillas

December (Fish Tacos)

  • Fish Taco (filling)

  • Pico de gallo sauce

  • Coleslaw

  • Hand-made flour tortillas

*Vegan and vegetarian options available


What to bring

November (Taco al Pastor)

  • Ingredients (Yields: 8 tacos approx. size 6” width)

    • Taco al Pastor (Taco Filling)

      • 1-pound leg pork or chicken chopped in thin slices [Alternative: 2 or 3 carrots peeled and finely grated beforehand]

      • 1/2 white onion chopped in dices

      • 1/2 cup pineapple chopped in dices

      • 2 tablespoons vegetable oil

      • Salt and black pepper to taste

    • Adobo (Marinade)​

      • 2 dried guajillo chiles or any other dried chile​

      • 1 dried ancho chile or any other dried chile

      • 1 tablespoon achiote paste or 1 tablespoon paprika

      • 1 garlic clove peeled

      • 1 teaspoon ground oregano

      • 1 teaspoon coarse salt

      • 1/2 teaspoon ground cumin

      • 1/2 cup water where we will soak the chilies

      • 1/8 cup white or apple cider vinegar

    • To Serve

      • 1/2 cup white onion chopped in dices​

      • 1/2 cup fresh cilantro leaves chopped

      • 3/4 cup pineapple chopped in dices

      • 2 green limes cut in wedges

    • Mango Salsa (Yields approx. 1 cup)​

      • 3/4 cup mango (just the pulp) fresh or canned [Alternative: 3/4 cup pineapple diced]

      • 1/8 white onion

      • 1 garlic clove peeled

      • 1 fresh chile pepper (1 or 2 serrano chile peppers or 1 jalapeno chile pepper)

      • Salt to taste

    • Corn Tortillas​ (Yields 8 tacos approx. size 6" width)

      • 1 cup nixtamalized corn flour​

      • 3/4 cup warm water = 180 ml approx.

      • 1 teaspoon salt

      • *About Flour: we will use nixtamalized corn flour (e.g. Maseca), which means that it has been previously cooked with limestone. Just 100% corn four is not suitable to create tortillas. [Alternative: 1 cup all-purpose flour + 1 1/2 tablespoon of oil] Please review flour expiration date

  • Utensils​​

    • Taco

      • 1 cutting board + 1 knife + 1 mortar & pestle

      • 1 mortar and pestle + 1 spatula

      • 1 blender + 1 bowl

      • 1 fry pan with lid

    • Salsa Utensils​

      • 1 cutting board + 1 knife + 1 fork + 1 scissors​

      • 1 blender + 1 spatula + 1 small bowl to serve

    • Tortilla​

      • 1 bowl, 1 tortilla press or rolling pin, two thin plastics​

      • 1 flat pan, 1 kitchen towel to keep them warm

December (Fish Tacos)

  • Ingredients (Yields: 8 tacos approx. size 6” width)

    • Fish

      • 1/2 pound or 225 grams white firm fish cut into 1-inch pieces by 4 inches length [Vegan alternative: large zucchinis cut in large pieces]

      • 2 cups vegetable oil

      • 1 green lime (only the juice)

      • Salt and black pepper to taste

      • 1/2 cup all-purpose flour

      • 2 green limes cut in three wedges

    • Fish Batter​

      • 1 cup all-purpose flour

      • 1 cup cold mineral water or your favorite beer

      • 1 teaspoon salt

      • 1/4 teaspoon black pepper (optional)

      • 1/4 teaspoon paprika powder (optional)

    • Pico de Gallo

      • 1 red roma tomato (chopped without seeds)

      • 1/4 cup white onion small diced

      • 1/2 avocado chopped in small cubes

      • 1 green chile jalapeno or serrano diced (keep veins and seeds to add spicy flavor)

      • 1/8 cup coriander leaves chopped

      • 1 tablespoon olive oil

      • 1 green lime (only the juice)

      • Salt and black pepper to taste

    • Coleslaw [Alternative: jicama]​

      • 100 grams purple cabbage finely shredded​

      • 2 tablespoons mayonnaise

      • 2 tablespoons fresh lime juice

      • 1 teaspoon honey

      • 1 chipotle in adobo (canned) diced (keep veins and seeds to add spicy flavor) or chile flakes or chile powder or 1 fresh chile jalapeno or serrano diced (keep veins and seeds to add a spicy flavor)

      • 3 pinches of oregano (optional)

      • Salt and black pepper to taste

    • Flour Tortillas​

      • 1 cup general all-purpose flour *

      • 1 + 1/2 tablespoon vegetable oil [Alternative: pork

Online Mexican Street Tacos Cooking Class

  • Starting times: 10am, 1pm, 4pm, 7pm (Mexico City Time)

  • Duration: 1.75 hours

  • Availability: Monday through Sunday

  • Price: $500 MXN (~$25 USD) per person


Ingredients and Utensils

You can review the list of suggested ingredients and utensils at each online cooking class description page. Don't worry if you cannot find everything, let us know what is available for you and we can adjust the class. We suggest you have the ingredients ready to be used (clean, disinfected, measured and prechopped if needed) so we can focus in the Mexican cooking techniques and maximize time for questions and comments.

Vegan, Vegetarian, Special Diets, Allergies and Strong Dislikes

When you book your class, please be sure to mention any special diet, allergy or strong dislike so we can work around them.

Special Celebrations

Please let us know if you are celebrating a special day. We will love to create a virtual #momentosaura for you and/or your beloved ones. This is the perfect gift for the ones you love.

In what languages the class is being held?

Our chef guides speak English and Spanish, delivering the class experience in English, Spanish or English and Spanish, accordingly to the needs of the class group.

What is the cancellation policy?

You can review our new flexible cancellation policy here.

Technical Considerations

Technology help us to embrace new ways of sharing and connecting, in this case we use ZOOM as the platform to provide our online cooking experiences. How to access: Once your online class is confirmed, we will send you a link, a code and a password for you to access. You don't need to have a personal account in zoom but you do need to install ZOOM either on your mobile or laptop. If you would like to cook at the same time with us, it will be ideal if we can see you as well as your working space.

Special classes - design your class

If you would like to learn a specific Mexican dish, you can book a private class and let us know your preferences.

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