THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Learn to make two authentic tamales—from green salsa-steamed masa to airy tamales de elote—inside a vintage tasting room in Colonia Guerrero. Small groups, bilingual instruction, and a hands-on approach make this workshop ideal for cooks and curious travelers.
Learn to make two authentic tamales—from green salsa-steamed masa to airy tamales de elote—inside a vintage tasting room in Colonia Guerrero. Small groups, bilingual instruction, and a hands-on approach make this workshop ideal for cooks and curious travelers.
Book with Martaja
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Operated by Martaja · Ciudad de México, Ciudad de México
Martaja Agave sits in Colonia Guerrero in Ciudad de México, housed in a former neighborhood butcher's shop that retains original tile and woodwork. The venue is equal parts hands-on kitchen and small museum of agave culture, curated by Mickey Marentes, and it’s here that Tamales 101—an immersive four-hour class—turns an intimidating home ritual into an accessible, joyful craft. You start at a wide oak prep table under high windows, learning the structural basics of masa: hydration, fat balance and the simple chemistry that makes tamales light and moist. The class walks you through two distinct tamales. First, a classic green tamal: masa made with masa harina folded around tangy salsa verde and steamed in corn husks. Then you grind fresh summer corn into a silky elote dough and wrap it in banana leaves to create an airy tamal de elote, finished with a smoky chipotle salsa pounded in a molcajete. The tactile rhythm—kneading masa, spreading it on husks, and learning two wrapping techniques—feels like a direct line to kitchen traditions across Mexico. Beyond technique, this experience is rooted in place. Martaja’s collection of agave artifacts frames conversations about mezcal’s ecological and cultural role; nearby markets and the long history of corn varieties in central Mexico underscore how ingredients shape flavor. The class is bilingual and adaptable to vegetarians, vegans and many common allergies, and groups are capped at twelve to keep instruction personal. Practicalities matter: the session lasts roughly four hours, includes Mexican soft drinks and optional agave spirit pairings, and offers upgraded private or rooftop settings. If you’re interested in food history, home cooking, or learning replicable techniques to bring back to your kitchen, this is a rare urban workshop that combines historical detail with immediately useful skills. For visitors staying in Ciudad de México, Tamales 101 is a worthwhile stop between museum mornings and market afternoons—an edible, hands-on way to engage with regional identity. Whether you’re a curious traveler, an aspiring cook, or a longtime fan of Mexican flavors, this class at Martaja Agave delivers clarity, flavor and a small, satisfying mastery of a classic dish. Martaja’s ties to the neighborhood make the class practical as well as cultural: instructors will point you toward nearby mercados where heirloom corn and banana leaves are sold, and the tasting-room’s collection explains agave species and regional uses. The old butcher-shop details—the tile, the iron hooks—anchor the room in a local history that feels authentic. Transit access is straightforward from Centro and Reforma, and Martaja notes weekday mornings and non-peak slots can be priced lower. For anyone curious about the mechanics of Mexican cooking, Tamales 101 is an authentic, repeatable lesson you’ll cook again at home. Bring an appetite and a notebook.
No—this class is designed for beginners and focuses on repeatable techniques and clear measurements.
Yes. Martaja can adapt recipes for vegetarians, vegans and many allergies; notify them before your session.
Live guides speak English and Spanish to serve bilingual groups.
Groups are capped at 12 people for hands-on instruction and personalized guidance.
Non-alcoholic drinks are provided; agave spirit pairings and cocktails are optional extras for an added fee.
Yes—Martaja notes weekday mornings and non-peak slots are often lower-priced than evenings and weekends.
Martaja is a Mexico City cooking studio and experiential host based in Ciudad de México. The business specializes in hands-on Mexican cooking classes and guided market tours that focus on traditional techniques and regional recipes. Martaja offers multiple venues—including a scenic rooftop, an Art Deco home filled with Mexican treasures, and a historic Agave location—where guests learn to prepare authentic moles, tamales, salsas, tortillas, and accompanying dishes. Each experience emphasizes practical skills and cultural context. Classes guide participants from market selection through ingredient preparation to the finished plate, teaching how to balance spices, prepare and toast chiles, craft masa for tamales, and form fresh tortillas. Signature offerings include rooftop mole workshops where guests create two moles from scratch and dine on locally-made dinnerware; tamales classes that cover green and fresh-corn varieties paired with smoky salsas; and combined market tour and cooking classes that pair a lively market visit with a communal feast. Martaja highlights regional specialties such as manchamanteles with pineapple, fruity red and sweet pineapple moles, and vibrant green moles with spinach and herbs. Sessions typically conclude with a shared meal, drinks, storytelling, and hands-on plating or table setting. Located in Ciudad de México and operating across rooftop, home, and historic settings, Martaja provides activity-driven culinary experiences for visitors seeking authentic technique-driven classes. The business’s focus on market-sourced ingredients, hands-on instruction, and clearly described class formats offers reliable options for travelers wanting to learn traditional mole and tamal recipes in Mexico City.
Book with Martaja