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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

~$30 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​​

May (Taco al Pastor)

  • Pastor (filling)

  • Mango sauce

  • Hand-made corn tortillas

*Vegan and vegetarian options available

June (Fish Tacos)

  • Fish Taco (filling)

  • Pico de gallo sauce

  • Coleslaw

  • Hand-made flour tortillas


What to bring​​​

May (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


June (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
        lard or butter – same quantity, room temp]

      • 1/3 cup warm water = 80 ml

      • 1 teaspoon salt

      • extra: 1/4 cup flour to dust your counter

      • *About Flour: We will use 100% all-purpose flour. Any other variation such as: Gluten-free, Unbleached, Oatmeal, Almond or Coconut Flour do not behave the same. Please review your flour expiration date.​

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

  • Do I need previous experience to take a cooking class?
    Previous experience is not required, classes are adapted accordingly for different levels.
  • Do I need to bring something to the cooking class?
    You need only to showup and be eager to learn and have fun! We will provide an apron to be used during the class as well as printed recipes. All ingredients are included. We recommend using comfortable closed shoes and avoid using scarves, long necklaces and jewerly while in the kitchen.
  • Do I need to eat before the cooking class?
    We suggest to have a light breakfast before morning cooking classes and have lunch before the afternoon cooking classes. Usually the explanation and preparation of the dishes in the cooking class takes around 2.5 hours before we are able to taste and enjoy the dishes at the table.
  • What is the minimum age to take the class?
    Guests ages 12 to 17 can enjoy a 50% discount of ticket price and can attend any of our scheduled open cooking classes accompanied by a paying adult.

In-person Cooking Classes


Online Cooking Classes

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