Become a master of Mexico’s most iconic dish with this multi-variety mole cooking class.

At the beautiful La Condesa home of your knowledgeable chef/guide, you’ll explore the extraordinary diversity of Mexican moles before donning an apron and preparing two of the dish’s most delectable iterations from scratch.

Around two hours later, you’ll set the table with beautiful, locally-made dinnerware and enjoy a decadent manchamanteles, or “tablecloth stainer”, which shares some ingredients and processes with world-famous mole poblano, but draws delicious sweetness from generous chunks of tropical pineapple and plantain instead of chocolate, as well as an uplifting green mole, which, with its base of crisp green leaves - spinach, coriander, parsley, epazote and more - I hope will be a refreshing change from the slightly heavier moles you’ve tried before.

Dietary requirements will be accommodated, and Mexican beer and soft drinks will keep you hydrated throughout the experience.