Tamales Making Fiesta and Roof Top Meal

Mexico City’s tamales are more than a quick breakfast wrapped in corn husks. Here, you make them with chef Arturo in his Juárez apartment, learning both Oaxacan-style tamales and the Mexico City version before sitting down to eat on the rooftop. It is a small, hands-on cooking session rather than a show where you simply watch someone else work.

I like the chance to prepare several styles of one dish, and I like the relaxed social side, with Mexican wine or craft beer during the cooking. The main caution is simple but important: one guest had a serious problem when Arturo did not appear at the confirmed time, so I would double-check the appointment before setting out.

Key Points

• Three and a half hours with chef Arturo: The session takes place in his apartment in the Juárez neighborhood.
• Two regional approaches: You learn Oaxacan-style tamales as well as a Mexico City style.
• Cooking, not just tasting: You help prepare the tamales, salsa verde, and salsa roja.
• Rooftop meal: After cooking, you eat what you made together with the chef and the rest of the group.
• Small maximum group: No more than seven people are scheduled, which suits a hands-on class.
• Drinks for adults: Mexican wine or craft beer is included for guests age 18 and older.

Making Tamales in a Juárez Apartment

The appeal of this experience begins with its setting. You are not being led through a large cooking school with a crowd of people standing behind you. You meet chef Arturo at Liverpool 61 in Juárez and cook in his own apartment, where the class has a personal, home-based feel.

That setting matters for a dish like tamales. Tamales are built by hand, and the work can be easier to understand when you are close to the person showing you how to do it. You can watch the process, take part, and ask questions as the cooking moves along.

The session is offered in English, so you can follow the instruction without needing to translate as you work. Since the group is capped at seven, you should have a better chance of being involved than in a large demonstration. The small size is also useful if you are traveling with family or friends and want to cook as a shared activity.

The apartment setting also means this is not a polished restaurant production. You should expect a personal experience, with the practical feel of preparing food in a home kitchen. That can be a strong point for you if you value contact with a local host over formal presentation.

Why Tamales Matter in Mexico City

Tamales are one of Mexico’s best-known foods, but the word covers many different preparations. The class introduces you to more than one local approach, including Oaxacan tamales and a Mexico City style.

That comparison gives the cooking a clear purpose. You are not simply learning one recipe and repeating it. You get to see how the same broad dish can change by region and method. The session also includes an explanation of the dish’s history, giving you some cultural context while your hands are busy.

The provided menu centers on traditional corn tamales with salsa verde and salsa roja. These two sauces give you a useful contrast, with green and red preparations adding different flavors to the meal. The experience description does not list every filling or ingredient, so you should not expect a detailed menu in advance beyond the tamales and salsas.

I like this format for a first cooking class in Mexico City. Tamales are familiar enough to give you a starting point, yet varied enough to show that Mexican cooking cannot be reduced to one standard recipe.

The Cooking Session, Step by Step

The class starts at 1:00 pm and lasts about three hours and thirty minutes. The afternoon timing gives you time to reach the meeting point without an early morning start, though you should allow enough time to find Liverpool 61 in Juárez.

Once the class begins, Arturo guides you through making the tamales. You learn the basic process and prepare several versions, including the Oaxacan and Mexico City styles. The information provided does not specify the exact order of tasks, cooking equipment, or filling choices, so the details may vary with the day’s preparation.

The important point is that you take part. This is not a food tasting with a short cooking demonstration added on. You spend a substantial part of the session preparing the dish, which makes it a good choice if you enjoy practical activities and do not mind sitting or working for an extended period.

That last point matters for families. An eight-year-old and a twelve-year-old had a very good time with the cooking and food, but the family also noted that children should be able to sit still for a while and then cook for a long time. I would use that as your test: children who enjoy making things and can follow instructions may have a fine time, while children looking for constant movement may lose interest.

As you work, you can choose a craft beer or Mexican wine. Alcohol is provided only to people age 18 and older. The information does not specify a nonalcoholic drink selection, so if that matters to you, ask before booking or bring up your preference with the host.

Oaxacan Style and Mexico City Style

The regional comparison is one of the strongest reasons to choose this class. Oaxacan tamales are presented as a distinct style, while the Mexico City version gives you another way to understand the dish.

You may not leave with the ability to reproduce every regional tamale perfectly. Three and a half hours is enough for a useful introduction, but not a full culinary course. Still, preparing the food yourself helps you notice differences in shape, wrapping, texture, and sauce in a way that simply ordering tamales at a restaurant may not.

Arturo’s role is central. The experience is built around his instruction and his apartment, not around a rotating team of teachers. One strong account described him as warm and well informed, with both children and adults enjoying the cooking. That personal connection is a major part of the value.

It also means the experience depends heavily on reliable coordination. One very poor account reported that Arturo did not arrive at the confirmed time and did not cancel, later describing the situation as confusion involving the booking company. That is a serious concern, especially if you have a tight Mexico City schedule. I would confirm the date and time shortly before the activity and keep a record of the meeting details.

Salsa Verde, Salsa Roja, and the Final Meal

The listed main dish is traditional corn tamales served with salsa verde and salsa roja. Because you help prepare the food, the final meal has more weight than a standard restaurant lunch. You have seen the work, handled the ingredients, and waited for the cooking to finish.

After the tamales are ready, the group sits down with Arturo and eats together. The rooftop setting is a genuine part of the appeal. One guest specifically singled out the rooftop as what made the experience special, and I can see why: a shared meal with a city view gives the afternoon a clear ending.

The rooftop is not described in detail, so you should not book this expecting a particular skyline, famous landmark, or elaborate dining setup. Think of it as a pleasant outdoor finish to a home cooking class. The food and company are the main event, with the roof adding atmosphere.

This final meal also gives you time to relax. Cooking classes can feel rushed when the food is whisked away as soon as it is done. Here, the stated plan is to sit together and enjoy what you prepared, which makes the session feel social as well as instructional.

Who Will Get the Most From It

I would recommend this experience to you if you want a local food activity with direct participation. It suits couples, small groups of friends, and families with older children who enjoy cooking and can stay focused.

The maximum of seven people is helpful for anyone who dislikes large group tours. You are more likely to have room to work and time to interact with Arturo. The English-language format also makes it straightforward for English-speaking visitors.

This is less suitable if you want a fast meal, a formal restaurant setting, or a tightly scheduled sightseeing stop. The class takes three and a half hours, and much of that time is spent preparing food. You should be comfortable giving an afternoon to one activity.

I would also think carefully if you have dietary restrictions. The supplied details identify tamales, salsa verde, and salsa roja, but they do not list ingredients, substitutions, or allergy procedures. Ask Arturo directly before booking if you need a specific adaptation.

Service animals are allowed, and the meeting point is near public transportation. Those details make the location easier to manage, but the activity takes place in an apartment, so you may still want to confirm whether the space works for your particular needs.

Value, Timing, and Reliability

No price is provided here, so I cannot judge the exact cost. I can judge the structure of the experience. Your value comes from three and a half hours of instruction, hands-on preparation, drinks for adults, a meal, and a small group limited to seven people.

That is more useful than paying only for a plate of tamales if you genuinely want to learn. You also get a personal setting and a rooftop meal, two features that help separate this from an ordinary food stop.

The value is weaker if you are mainly looking for a cheap lunch. A cooking class requires time, and you are paying for the activity as well as the food. I would compare the price with other small-group cooking classes in Mexico City and decide if the personal instruction is worth the difference.

The mixed experience record means reliability should be part of your calculation. Three accounts describe a very enjoyable host, good food, and a rooftop that improved the afternoon. One account describes a complete failure to appear. That single problem cannot be ignored, even though the other experiences were strongly positive.

For peace of mind, confirm your booking and meeting time before the day of the class. If you cannot reach the host or receive confirmation, contact the booking provider before traveling across the city. The stated cancellation rule allows a full refund when you cancel at least 24 hours ahead, but a missed appointment is a different problem, so do not leave communication until the last minute.

Meeting at Liverpool 61

The meeting point is Liverpool 61, Juárez, Cuauhtémoc, 06600 Juárez, CDMX. The tour begins there at 1:00 pm and ends back at the same meeting point.

Because the activity takes place in the host’s apartment, you should arrive at the exact address rather than expect a separate restaurant sign or tour bus. The listing says the area is near public transportation, which helps if you are staying elsewhere in Mexico City.

The mobile ticket is convenient, but keep it available when you arrive. You do not need to arrange a separate end point, since the activity returns to the starting location. That makes it easier to plan an evening meal or another activity afterward, although I would leave some extra time in case the cooking and meal run over.

The experience is offered in English. If you are booking for a mixed-language group, confirm that everyone who wants to participate can follow the instruction comfortably.

Should You Book This Tamales Class?

Book it if you want to make Mexican food with a host, compare Oaxacan and Mexico City tamales, and share a relaxed rooftop meal afterward. The hands-on format, small group limit, family appeal, and strong comments about the food make it more than a routine tasting.

I would be cautious if your schedule is packed, you need guaranteed dietary substitutions, or you cannot tolerate uncertainty around the host’s arrival. The reported no-show is a real warning, so confirm the details before committing your afternoon.

For the right person, this is a warm, practical way to spend time with a local cook and understand tamales by making them yourself. Just treat the confirmation step as part of your planning, not an optional extra.

FAQ

How long does the tamales experience last?

The activity lasts approximately three hours and thirty minutes.

Where does the experience begin?

It begins at Liverpool 61, Juárez, Cuauhtémoc, 06600 Juárez, CDMX, Mexico.

What time does the activity start?

The scheduled start time is 1:00 pm.

Where does the activity end?

The activity ends back at the meeting point.

Is the experience offered in English?

Yes. The experience is offered in English.

Who leads the cooking class?

Chef Arturo leads the class in his own apartment.

What types of tamales will I learn to make?

You will learn different ways to prepare tamales, including Oaxacan-style tamales and Mexico City-style tamales.

Are drinks included?

You can enjoy your choice of craft beer or Mexican wine while preparing the tamales. Alcoholic beverages are provided only to guests age 18 and older.

How many people can join the activity?

The activity has a maximum of seven travelers.

Can I cancel for a full refund?

Yes. You can cancel up to 24 hours before the experience for a full refund.

Are service animals allowed?

Yes. Service animals are allowed.

Is the meeting point near public transportation?

Yes. The meeting point is described as being near public transportation.