My husband, daughter and I took a private cooking class with chef Jose Luis Diaz, which was the highlight of our 3 week trip. He first asked us what our goals were (learn about different chiles), took us to the market to shop for for menus that he designed to show us the variety of ways to prepare chiles. Back in his pristine kitchen, we made 5 salsas, two moles, tortillas, black bean soup, a cheese appetizer, chicken, the horchata drink, and Mexican hot chocolate. We stopped at various times to eat! We took notes, and now have the confidence to do these menus at home - he demystified it for us. I can't get enough of his Mole Coloradito recipe and neither can my friends.
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