Taco 'Bout Team Building!
Your team deserves more than beer and bowling!! Forget the forced fun of awkward icebreakers, pub quizzes and escape rooms - how about sparking real connections with something genuinely memorable? Our Mexi-Cookery Workshop is more than just a cooking class — it’s an experience designed to bring people together through laughter, shared creativity, and the bold and vibrant flavours of Mexico!
Imagine your colleagues bonding over fresh salsas, handcrafted marinades, and taco assembly lines — breaking the ice with real hands-on engagement, and a very special dinner and drinks to enjoy the rewards.
Perfect for team gatherings, company outings, or even client events...
What your team will do
You’ll discover a whole new world of one of the richest, most diverse, and we think, exciting foods on the planet. We’ll feed your learning appetite whilst making your team bonds even stronger with a fun and fiery Mexican cookery street food showdown, followed by plenty of time to socialise and savour the evening with sunset cocktails and a proper Mexican feast! So '¡Vamos!' (let's go!) dust off the aprons and let the taco teamwork begin!
Welcome to Mexi-cookery
20 mins
🥤 Welcome refreshments and snacks
👨🍳 Intro and evening walk-through by our 'Jefes de cocinar’ - cooking 'bosses' - who explain the program, team cook-off, menu, and history of the dishes
Mexi-Cook-Off showdown
1 hour 30 mins
Compete in teams to create the holy trinity of taco greatness
🌶 A rich flavour packed ‘adobo’ and taco filling
🍅 A punchy, house-made salsa
🥕 And a tangy, vibrant pickled garnish to top it all off
Our cooks will be on hand to guide and provide exclusive Mexi know-how!
At the end of the cook-off you’ll present the bounty, where a winning team is announced!
Cocktails and Feast
1 hour 30 minutes
🍹 Pre dinner sunset cocktails to celebrate and mingle with your colleagues! Optional team toasts welcome of course!
🍽️ A sit down dinner with great vibes to enjoy a real handcrafted taco feast - straight from the balmy beaches of Mexico. Imagine a warm atmosphere with a table full of buzzing chatter, colour, and beautiful sharing plates! ‘¡Salud!’
✨ Cherish the night and true flavours of Mexico, made by you!
PRACTICAL INFO
- Location: Amsterdam
- Duration: 3.5 hours
- Time: typically 17:00 - 20:30 (some flexibility)
- Availability: weekdays, Monday to Friday
- Price: €85 per person (ex. BTW / VAT 9%)
- Team size: minimum 10 people. For smaller groups with less than 10 participants, the group price is €795 (ex BTW / VAT). The workshop is private and tailored to your group
- Dietary info: 100% gluten-free, with meat and vegetarian options
- Age: 16+
- Meeting room hire? Need a space for brainstorming before the workshop? We have a dedicated space available for hire, with exclusive rates for workshop participants
- Custom needs? We’ve got you. Just get in touch.
- Welcome drinks & snacks: a variety of unlimited alcoholic and non alcoholic and snacks to kick off your Mexi-adventure!
- Interactive cooking workshop: Cochinita taco fillings (meat & vegan), salsa & pickled garnishes
- Pre-dinner cocktails: alcoholic + non alcohol
- Sit down Feast: Cochinita Tacos featuring your creations, with a variety of sides and a sweet treat for afters. Served with wine & non-alcoholic drinks
- Detailed recipes to re-create at home
We aim to give you the basic tools and know-how to re-create your very own taco feast at home with some of Mexico’s most cherished and delicious recipes.
- History of the dishes
- About the ingredients
- How to make a rich taco filling marinade
- How to make a pickled taco garnish
- How to make a versatile fresh house salsa
- How to make soft corn tortillas
- How to prepare and assemble tacos
- Where to source Mexican ingredients
Here are our frequently asked questions. If you don’t see your question below please get in touch
What if we’re a smaller team?
No problem - we can accommodate smaller groups - the group price with less than 10 participants is €795 (ex BTW)
Can we have a later start time?
Sure, there is some flexibility - let us know what you need
Are the workshops suitable for beginners?
Absolutely! No previous Mexican cooking experience is required and none of the recipes are highly technical
Do you have a vegetarian version?
Yes, if your team has some vegetarian or vegan participants we can include a vegetarian/vegan version of the Cochinita - ‘Mushrooms Pibil’ - which are just as delicious! We will collect dietary information from you and your guests to design the right menu mix
Some of us don't eat pork - is it possible to have another meat instead?
Sure no problem, we can switch the group to 'Pollo Pibil' - where we make a chicken version instead of pork
How spicy is the food we'll eat?
Not that spicy! We've purposefully selected and curated dishes that are not too spicy to suit broad tastes. If you like your food really spicy, or want even less spice, you can always control this by serving yourself more or less salsa!
How are dietary needs such as allergies handled?
We collect dietary information beforehand from you and your guests - to check if any participant has an allergy or intolerance, and adapt where needed
Do I need to bring anything?
No, nothing to bring - we provide all materials and aprons etc
A taste of what awaits...
Choosing a single taco feast recipe to delight you folk sure ain't easy! But we’ve picked a classic we think you’ll love and hopefully enjoy making time and time again!
You’ll learn how to make ‘Cochinita Pibil’ Tacos - a traditional Mexican dish from the Yucatán Peninsula, known for its bold, tangy, and earthy flavours, served in soft corn tortillas, with a delicious homemade salsa and Mexican style pickled vegetables. Joined also by ‘frijoles negros’ (hearty black beans), ‘Ensalada verde con pepitas de calabaza’ - a green salad from Chiapas, and a sweet treat for afters…
Taco filling: ‘Cochinita Pibil’ / ‘Champiñones al Pibil’
- Tender succulent pork (or large juicy oyster mushrooms for the vegetarian version) is slow cooked in a rich marinade of achiote (made from annatto seeds, garlic, vinegar, and spices), fresh citrus juices, and other spices.
- Served fork-tender in its juices, with pink pickled onions, soft corn tortillas and salsa of course!
- Its name ‘Cochinita’ = means ‘little pig’ (diminutive of ‘cochina’ or ‘cochino’, meaning pig), and ‘Pibil’ = from the Mayan word pib, which refers to the underground oven traditionally used to cook the dish. So ‘Cochinita Pibil’ literally means ‘little pig cooked underground’. It’s long reigned as one of the most famed dishes in the Yucatan peninsula and a must to try!
- It’s a dish that has a really well balanced savoury and sweet flavour, aromatic, earthy, slightly tangy, and not too spicy!
‘Salsa Roja’
- In Mexico they say “un buen taco es 50% taco y 50% salsa” - “a great taco is 50% taco and 50% salsa”! Taquerias are renowned on their ability to offer customers a great selection of salsas 'de la casa' (in house). Made typically with fresh or dried seared chillies, and red tomatoes or 'tomatillos' (little green tomatoes), salsa is the star in both elevating, and balancing out, the hearty taco fillings.
- You’ll learn how to make a classic salsa the traditional way, on a comal (iron plate) and the importance of charring - balancing smokiness, spice and aroma. Once you've nailed this - it's easy to re-create at home too!
- You’ll take your chilli know-how to the next level - getting more familiar with some of Mexico’s key chillies (keep in mind there’s some 100 species though! ;)), their fresh and dry forms, and differing spice levels.
'Cebolla Curtida' - Pink Pickled Onion
We'll also be whipping up a quick and delicious taco garnish - pickled onions! These citrusy, vinagre-y pink onion slithers are fab with the cochinita - and with this recipe you'll also have the trusted fridge staple you never knew you were missing at home!
Soft Corn Tortillas
- ‘Masa’ corn dough is the base for countless formats - tacos, flautas, tostadas, quesadillas, gorditas, flautas and many more. In Mexico they say “Sin maíz no hay país” - “without corn there's no country”!
- You'll transform masa into tortillas - the springboard for flavour bomb tacos, lovingly shaping them and using a traditional tortilla hand press, like true ‘Doñas’ of the cocina!
