Of the three cooking classes my husband and I took in Oaxaca this winter, Nora's was by far our favorite. She teaches it in her own home, in her own well-equipped contemporary kitchen. This, by definition, limits the class size to 7 or 8, which means that everyone participates in the entire cooking experience. It also means that you can fairly easily figure out how to replicate the experience in your own kitchen. She was very amenable to creating a menu focused on dishes of interest to you. In our case, we wanted help with dishes we thought we would actually cook at home. We opted out of mole negro (too complex, with too many ingredients we cannot find in Virginia) and focused on chiles rellenos stuffed with a chicken picadillo and a really excellent dessert tamale. Finally, Nora is a native of Oaxaca, with deep roots in the community and culture. She brings this experience to bear on her teaching, which enriches the experience immeasurably.
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