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Cook Oaxacan Black Mole in San Miguel De Allende

San Miguel de Allende, Mexico

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Free Cancellation
up to 24 hours in advance
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icon4 hours  (Approx.)
Mobile ticket
iconOffered in: English and 1 more
Good for avoiding crowds


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Aztec Cake of Mole Negro with Chicken and / or Cheese.
At the end of the class, we will taste the dish we have made. They are corn tortillas stuffed with chicken and / or cheese, bathed in Mole Negro.

Departure Point

Av. de Las Garzas 3, Sin Nombre, San Miguel de Allende, Gto., Mexico

Departure Time

9:00 AM

Return Details

Returns to original departure point
  • Confirmation will be received within 48 hours of booking, subject to availability
  • Not wheelchair accessible
  • Stroller accessible
  • Service animals allowed
  • Near public transportation
  • Not recommended for travelers with back problems
  • We will spend the day standing cooking.
  • This is a private tour/activity. Only your group will participate
  • OPERATED BY Salón Oaxaca

For a full refund, cancel at least 24 hours in advance of the start date of the experience.

  • This experience requires a minimum number of travelers. If it’s canceled because the minimum isn’t met, you’ll be offered a different date/experience or a full refund.

Learn more about cancellations.

The answers provided below are based on answers previously given by the tour provider to customers’ questions.
What is the maximum group size during Cook Oaxacan Black Mole in San Miguel De Allende?
This activity will have a maximum of 6 travelers.

See all safety measures taken by Cook Oaxacan Black Mole in San Miguel De Allende.


3 Reviews
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Reviews by Viator travelers
Showing 1-3 of 3 reviews
Fantastic cooking class!
, Sep 2020
We had a fantastic time. Started the day with a fantastic breakfast and coffee courtesy of the hosts—Mario and Sarah. Then went through all the steps of cooking mole, in a very relaxed and fun environment. Learnt heaps about the different ingredients and preparation methods, as well as the culture of Oaxaca. Ended with a delicious mole lunch, and plenty of leftovers (still going two weeks later). Highly recommend!
Oaxacan Black Mole
, Feb 2020
I took a Black Mole cooking class last week with Chef Mario Iribe-Benitez, at his restaurant Salon Oaxaca in San Miguel de Allende. The class started out with a walk to the mercados to buy all the ingredients we needed for the Oaxacan black mole. We bought seeds, nuts, dried chilis, fresh fruit and veggies, herbs, and blue corn tortillas. Walking to the markets and buying the ingredients was just one of the colorful and enjoyable parts of this cooking experience. Back to the kitchen we chopped, sliced, diced, blended, fried, stirred……and stirred……and stirred…….and talked about the origins of this delicious recipe. The recipe takes a long time to make, as it should, and is truly “slow cooking” and muy delicioso! I might run out of superlatives to describe my experience……but this was one of my all-time most-cherished cooking experiences with a master chef…….ever!! Chef Mario is a wonderful chef, author, teacher and is passionate about Mexican cuisine. I am a home cook, chef, cooking instructor, cookbook author, and world-food lover. Chef Mario AND his Oaxacan Black Mole recipe are real………and really excellent.
Best Mole ever had!
Sid W
, Oct 2019
The class was a great opportunity to learn about how to make such a complex mixture of ingredients into a delicious mole sauce. Mario, the chef instructor, took us to the market, explained to us the ideas behind the ingredients and steps used and put us to work to produce a wonderful lunch and a good time. It was a great cultural and culinary experience.

Product code: 190507P1

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