Guanajuato Mining Heritage Enchiladas and Sopa Cooking Class

Step into a warm, welcoming home kitchen in central Guanajuato for an authentic culinary session built around the regional flavors of the Bajío region. We kick off the class with a cold welcome drink a refreshing xoconostle cocktail made with local spirits, fresh mint, and wild sour cactus fruit, or a non-alcoholic version. After a brief introduction to ingredients and mining food tradition, you'll dive straight into prep work by flame-roasting poblano and guajillo peppers over open heat to create smooth, aromatic sauce bases without intense spicy heat. Next you'll roll and press fresh corn masa into warm tortillas. You will assemble the hearth-inspired Sopa Minera, combining charred corn, epazote herbs, and crumbled fresh cheese in a light pepper broth. From there, you'll pan-sear guajillo-dipped tortillas, fill them with local cheese, and top them with tender sautéed carrots and potatoes for classic Enchiladas Mineras. To round off the meal, we’ll assemble a classic Mexican sweet-and-savory plate of Ate de Guayaba con Queso Panela, pairing guava fruit paste with fresh local cheese slices. Finally, we sit down together at the dining table to enjoy every dish made during class.