We did a two-person cooking class with Agustin, where we made mole negro, mole rojo, guacamole, two tomato sauces and two table sauces. We learned a lot but would have preferred a more structured approach with clearer instructions.
Pros: Agustin is a good cook and knows about the restaurant business. He gave us some good tips for improving our cooking skills and the food was delicious. He was also very concerned with cleanliness, disinfecting the vegetables and constantly cleaning the cooking surfaces. A big plus was that it was totally hands-on -- we did everything ourselves, which is what we wanted. We didn't want to watch others cook.
(Although if I were to do it again, I'm not sure I would be that interested in learning to cook mole. There are a lot of ingredients and a lot of steps but it's not that difficult a recipe. I'd be more interested in learning to cook Mexican dishes I would be more likely to replicate at home.)
Cons: It was somewhat chaotic and disorganized. Agustin was very flustered at the beginning of the class, and we weren't given a clear view of the overall plan and had trouble keeping track of what ingredients/steps corresponded to which dishes (and Agustin didn't want us to take notes along the way, which thankfully we did anyway, or we never would have been able to reconstruct what we did). He also doesn't give you a recipe packet so you need to transcribe everything yourself if you plan to make it at home. And you're not cooking in some expensive restaurant -- the class takes place in his own kitchen, the restaurant below is his family's but has apparently been closed for a long time -- so don't expect anything fancy in terms of the setting. We were also disappointed in the way he tried to charge more than the agreed-upon price, saying he needed more ingredients than expected for the dishes we had agreed to learn, and the way he didn't honor a hotel coupon because it listed his earlier pricing.
Overall, we would have appreciated more structure and a more disciplined teaching style (the class lasted almost 6 hours, and definitely could have been condensed), but we were happy to have the chance to learn how to cook mole from someone who knows what he's doing.
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