1. Fresh Starter
"Land Salad"
Wild greens and seasonal local sprouts
Fresh market fruits (citrus, tropical, or seeds)
Artisanal dressing with day's selected ingredients
2. Second Course
"Herb-Infused Rice"
Brown or white rice with local aromatic herbs (epazote, hoja santa, etc.)
Served with:
Handmade tortillas (native corn, based on availability)
Tetelas or quesadillas filled with fresh market finds (squash blossoms, mushrooms, beans)
3. Main Dish
"Grandma's Mole: Tradition in Every Bite"
Oaxacan mole (black, yellow, coloradito, etc. - group's choice)
Seasonal protein/vegetable .
4. Live Accompaniments
Market-fresh sofrito (local vegetables and herbs)
Traditional salsas (stone-ground, using available chiles/tomatoes)
5. Community Beverages
Fresh agua fresca (seasonal fruits/flowers)
Optional mezcal tasting (brief introduction if requested)
1. Living Market (1 hour - Connecting with the Land)
We begin with awakened senses: touching native corns, smelling milpa herbs, and tasting artisanal quesillo while learning to select biodiverse ingredients. Guided by fair trade and agroecology principles, we buy directly from local producers, prioritizing at-risk varieties and ancestral cultivation techniques. Every choice becomes a vote for food preservation.
2. Circular Kitchen (2 hours - Hands-on Work)
We transform our harvest using zero-waste techniques: nixtamalization on a metate, natural fermentation, and full use of ingredients. Participants master three key skills:
Making tortillas starting from the grain
Creating sauces with organic scraps
Efficient cooking with traditional methods
All while understanding how these practices protect ecosystems.
3. Conscious Feast (1 hour - Knowing How to Eat)
We sit down to taste with new awareness: first smelling, then identifying textures, and finally savoring, discovering how each ingredient connects to the land. We learn to serve precise portions and techniques to immediately reuse leftovers (like turning tortillas into memelas). The act of eating becomes a ritual of gratitude.
Juan Carlos
Juan Carlos Villegas es fundador de Etnofood, un proyecto que promueve la alimentación sostenible y consciente en Oaxaca, México. Como impulsor de la cocina tradicional oaxaqueña, combina saberes ancestrales, responsabilidad ambiental y justicia alimentaria. Su trabajo busca revalorizar ingredientes locales —como maíz nativo, chapulines, cacao y hierbas comestibles— mediante talleres, capacitaciones y proyectos comunitarios. Con un enfoque pedagógico, enseña a vincular gastronomía, biodiversidad y equidad social, fomentando sistemas alimentarios resilientes. Ha colaborado con productores, cocineras tradicionales y organizaciones para reducir el desperdicio de alimentos y fortalecer economías locales. Su misión: que la comida sea una herramienta de transformación ecológica, cultural y colectiva.
The closest station
Autobuses De Orienete
How to get to the station?
From ADO, Oaxaca: 15mins
Exact location provided after booking.
Yes, Oaxaca Roots: Farm-to-Table Cooking Adventure has a vegetarian option.
Duration of this cooking class is 4.5 hours.
It costs 70 per person.
Yes, Oaxaca Roots: Farm-to-Table Cooking Adventure has a vegan option.
Up to 12 people can join Juan Carlos 's cooking class.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.
