Online Vegan Mexican: Mexican Rice and Tinga Cooking Class

Mexican Vegan: Mexican Rice and Tinga

Monday through Sunday

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

Learn to prepare a traditional Mexican vegan menu: Mexican style rice and Tinga cooked with carrots, red tomato, spices and chillies.

Introductory Price:

$399 MXN

~$18 USD

To book it as private use this link

Class Summary

Learn to prepare a traditional Mexican vegan menu: Mexican style rice and Tinga cooked with carrots, red tomato, spices and chilies.  Enjoy a guided cooking class with a professional chef with easy recipes that you can follow at home. We will share with you secrets, tips, ideas and suggestions while we cook step by step every dish. Or in the meantime, just select your favorite beverage and enjoy! 


  • Hands-on Cooking | Easy recipes with simple ingredients | Step-by-step guide

Class Details

  • We will start your experience with a welcome, where we will meet a little to know your cooking preferences.

  • Mise au place: we will go through ingredients and utensils.

  • Technique: we will teach you specific Mexican cooking techniques allowing time for questions.

  • Hands-on and Stories: we will check in on how are you doing and share with you tips and secrets for your dishes.

  • Feedback and Conclusions: please share with us your comments as we close with final tips on usage and storage.

Cooking Menu

  • Mexican Rice

  • Tinga

What to bring

  • Ingredients

    • Mexican Rice

      • 1 cup rice

      • 3 tomatoes (optional)

      • ¼ white onion (piece)

      • 2 garlic cloves peeled

      • 1 tablespoon salt

      • 1 + 1/2 tablespoon oil

      • 2 cups hot water to soak the rice

      • 2 cups of water or vegetable broth or chicken broth

      • Optional: 1 coriander branch, 1 serrano chilli, 1/4 cup peas cooked and strained, 1/3 cup carrots (peeled, diced, cooked and strained)

    • Tinga​

      • 6 carrots peeled and shredded

      • 4 red tomatoes without the tip and sliced in quarters

      • 2 or 3 dry chipotle chilies (soaked in hot water) or 2 or 3 canned chipotle chilies

      • 1 1/2 tablespoons corn oil

      • 3/4 cup white onion

      • 2 garlic cloves

      • salt to taste

      • 2 bay leaves 

      • 1/2 teaspoon cumin seeds 

      • 1 tablespoon dried oregano

      • 2 cloves

      • 4 black whole peppercorns

      • To Serve:

        • 8 tostadas

        • 1 cup fried beans

        • ½ cup grated fresh cheese (optional)

        • ½ cup of Mexican crema or sour cream (optional)

        • 1 sliced avocado (optional)

  • Utensils​​

    • Mexican Rice

      • 1 measure cup, 1 tablespoon

      • 1 bowl and 1 strainer

      • 1 blender

      • 1 rice pot with lid (low pot)

    • Tinga​

      • Small bowl (in case you are using dry chilies)

      • Carrot peeler and grater

      • Mortar and pestle for spices or Molcajete

      • Blender 

      • Strainer 

      • Medium pot

      • Spoon


Online Vegan Mexican: Bean Soup, Mexican Rice and Tinga Cooking Class

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

  • Duration: 1.5 hours

  • Availability: Monday through Sunday

  • Price: $399 MXN (~$18 USD) per person

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