Teoxintle Mole Poblano Workshop is a cooking class in Puebla.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Five hours is the honest length of a mole from scratch, and the roasting stage is where most home versions go wrong.
This Analco class in Puebla cooks mole poblano, chiles en nogada and pipian in three and a half hours, then walks out to the sweet street and a Talavera workshop.
Tip: Classes start at 10:00 from Tuesday to Sunday and need booking at least a day ahead, with a two-person minimum.
Eat Mexico runs a hands-on Pueblan cooking class in the Historic Centre of Puebla, taught by a local cook rather than a visiting chef, alongside its market walking tour.
Tip: Book the class and the Taste of Puebla walk on separate days: the market tour makes far more sense before you cook.
Teoxintle runs a four-hour chile en nogada workshop in Puebla for twelve people, covering the capeado, the criollo walnut cream and why the dish only exists in season.
Tip: The workshop tracks the nogada season rather than the calendar, so dates cluster between July and September each year.