If you want a disappointing experience by a sexist white man exploiting Mexicans, be sure to book…read moreTone for your next experience. Charging $150 USD per person for a twelve person dinner, I watched as a mother & daughter cooked our meal as Tone peeled & chopped vegetables occasionally while barking orders at both them & his guests. Upon arrival, he proceeded to demand the kitchen be cleaned as it was not part of his services. Our group underwent a cat 4 hurricane that went well thru 7am and got a pretty late start to the morning. I totally understand needing space to prep, but there's a way to ask someone like " hey guys, as soon as the kitchens clean I can get started". When it was time for dinner which had a majority vegans & vegetarians, he served salsas & sauces containing fish & bugs which are not appropriate for either, claiming I didn't send him the proper information in front of my guests. I sent a spreadsheet over a week before which he complimented on thoroughness but clearly didn't read or allocate quantities for those with restrictions properly. On top of this, he claimed a sauce put over fish was still vegan/vegetarian. I'm someone who will eat anything, but I'm paying a crazy amount of money per person to ensure there's enough food, especially for those with dietary restrictions. As the evening came to an end, he explained he'd be taking the leftovers from our meal, rather than boxing them up for us. Again, I've paid $150 USD per person---how does anyone professional or hospitality oriented think this is appropriate? So in conclusion, if you want to support modern colonialism & exploitation be sure to book Tone. You'll be sure to be disappointed.

This was an amazing experience. Tony is genuine and very knowledgeable. He explained many things…read moreand my family and I learned quite a lot. The food he taught us how to make was absolutely amazing. I am so glad that we did this. We learned about the market and where to look for the best quality products. It was an amazing day. Anyone who is thinking about doing this definitely should.

Our group of 10 was staying at the beach side home, Casa Serena (an amazing place, but I will…read morereview that separately). We were given a menu of adventures to choose from: horseback riding to a natural spring, deep sea fishing tours, city walking tours, and a pretty famous cooking class. I signed up for several things, and the cooking class was one of the highlights of my trip. First let me say, Rosa Maria is amazing. Being in her large kitchen was like going back in time. It was like cooking with your very wise and loving grandmother. Her staff of 3 ladies were also great. This cooking class was a VERY "hands on" affair. There was lots of chopping, measuring, basting, etc... This was not like watching a TV show. This was like BEING IN the TV show. The dish we prepared was a traditional was to prepare fish in a folded banana leaf. The kitchen was warm which is to be expected in Mexico, but what came out of that kitchen was totally worth it! For a TRUE authentic Oaxacan experience, consider adding a morning with RosaMaria to your trip. When you fly home, you will have made some memories that will last a lifetime. (And you will have several recipes that you can recreate for your friends.)

Rosa Ma Said runs the best cooking classes in Puerto! I've been myself twice, and I send all of my…read morefriends who are interested in learning about traditional Oaxacan cuisine to her. She speaks a gentile English, more than enough to keep mono-English speakers happy and fully-involved in the class. The class is held in her classroom kitchen from 11 - 1, (centrally located behind the Cruz Azul concrete building on the carretera, next to the Batallion) after which you are excused to take a siesta, and to return that evening for a full dinner, with white sangria, served on her balcony looking out into her garden. (Bring your own additional alcoholic beverages, if you wish). The food is delicious, carefully prepared with regards to sanitation (important for soft American/Canadian stomachs) and arranged beautifully on the plate. Menus can be set to your taste and include green, red and brown mole, costeno arroz, the evocative-named avocado crown, nicuatole, chiles en nogada. Imagine cooking with acitrón! Imagine finding out that acitrón is crystallized biznaga cactus and comes in bars and is sold in Mexican candy stores! The price is extremely reasonable, especially since every paying apprentice cook invites a non-paying friend to join the class at dinner. I love her classes, and every single one of my friends who has been has raved about the experience. Gina, the Information Goddess, can help with reservations at ginainpuerto@yahoo.com or (954) 582-0276. Enjoy!