Sensory experience around the artisanal process of tortilla making.
Private workshop and lunch.
Milpa Alta, Ciudad de México
An adult per each 5 children must participate in the workshop
Participate with all your senses in a tortilla-making workshop for the whole family guided by a host chef and traditional cooks from communities in Milpa Alta. During the visit, you will learn about local gastronomy, its variety and cultural richness, nutritional value, traditions, and ancestral knowledge associated with the preparation of your food.
Native corn from the region is used for the Nixtamal workshop, with which participants prepare their own tortillas in an artisanal manner, just like the traditional cooks who accompany you throughout the preparation process.
After the workshop, you will enjoy a moment of togetherness during the meal with a menu of Mexican antojitos (appetizers) such as sopes, quesadillas, beef and longaniza (sausage) tacos, gorditas de chicharrón (pork rind), salsas de molcajete, and aguas frescas (fresh fruit waters), cooked with local ingredients.
You will be able to document the explanations, preparations, and elaboration processes of the workshop with photos and video to make your tortillas at home again, share this ancestral technique with others, and preserve pleasant memories of this experience with family and friends.
Your participation in this experience contributes to a greater understanding of Mexico's food history, its evolution, and the conservation of the ancestral knowledge safeguarded by local communities.
Additional information and recommendations:
+ Capacity - Participation of at least 12 people (1 adult for every 6 children) must be guaranteed for the experience to take place. There is a maximum capacity of 30 people.
+ Payments - All payments are made directly through this platform via Stripe no later than April 24th. Once the payment is made, refunds are not permitted, but the space can be transferred to another person. Please inform in advance if this is the case.
+ Attire - Comfortable clothing, bring a light sweater or jacket, a cap or hat, sunglasses, and sunscreen.
+ Milpa Alta - It is the agricultural engine of the CDMX (Mexico City) as it concentrates about 50% of the territory dedicated to agriculture in the entity. Agriculture is not only a source of income but is part of the identity and resistance of the native peoples of the area.
+ Nixtamalization - Ancestral Mesoamerican process fundamental in Mexican cuisine, which consists of cooking corn with water and cal viva (quicklime/calcium hydroxide). This technique, which dates back thousands of years, transforms the corn grain to make it more digestible, nutritious, and versatile, allowing for the creation of dough for tortillas, tamales, pozole, and more.
+ Native Corn - Ancestral varieties of corn that have been preserved by local farmers through generations. Mexico is home to 59 of the 64 recognized native races, which have been a biocultural, nutritional, and genetic pillar for traditional cuisine and climate adaptation.
- ✓ All the ingredients and necessary equipment for the workshop, class taught by the host chef and traditional cooks, lunch, self-documentation of the process.
Bespoke experiences we've already crafted.
Every project starts from a unique goal. Here's what the results look like.
Morelia and Sacramento: Sister City agreement for cooperation and unity between communities.
The mayors of Morelia and Sacramento signed a Sister City Agreement in February 2026, fostering cooperation in culture, tourism, and economic development between Mexico and California.
Mexico: Point of origin, domestication and genetic diversity of traditional beans.
Mexico is the origin point of beans, domesticated 8,000 years ago in Mesoamerica. 57 of the 150 known species worldwide are grown in its territory.
Have a trip
in mind ?
Tell us where you want to go. We'll respond with an initial proposal within 48–72 hours.