How the class works
Classes start with a glass of lemongrass iced tea and a tour of the farm, where you harvest part of what you will cook. Then you move to the open-air kitchen for a hands-on class covering four courses: a first course, a second course, a main and a dessert. The farm describes the menu as Mexican and Mediterranean, built around whatever is in season, so expect salsas, fresh tortillas or a fish main one week and something different the next. You eat everything you make at the end, and the recipes are emailed to you afterwards.
Plan on about four hours in total. It is relaxed rather than technical: you chop, grind and plate, the chefs handle the tricky timing. People who cook a lot at home still come away with a few ideas, and people who never cook have a good time too.
Times, prices and booking
Los Tamarindos lists classes daily at 10 a.m. and 3 p.m. When we checked in September 2026 the shared class was MXN 2,877 per person and a private class MXN 4,173 per person, taxes included. Drinks are extra, and the farm has wine and cocktails. Book online through the farm's site; the morning class fills first in winter and during holiday weeks.
The farm suggests a private class for groups with children or anyone with serious dietary restrictions, which makes sense: the menu can be adjusted and the pace suits the table. For a group staying at Villa 1, a private class is often the better value per laugh.
Getting there from Médano Beach
Los Tamarindos sits inland from San José del Cabo on the road into the Ánimas valley. From the villa it is about 20 miles to San José along the Corridor highway, then a few minutes more on a local road, roughly 40 minutes in normal traffic. Allow extra time for the 3 p.m. class, when Corridor traffic builds. Most of our guests take a private driver so nobody has to skip the wine; see our getting around guide for options.
It pairs well with an afternoon in town. Stay for the Thursday San José del Cabo art walk in season, or compare the farm with its neighbour Flora's Field Kitchen. If you would rather eat than cook, the farm also runs a restaurant; see our page on Los Tamarindos.
What to bring and who it suits
Wear closed shoes you don't mind getting dusty on the farm walk, bring a hat and sunscreen for the morning tour, and come hungry. The 3 p.m. class ends around sunset, which is a nice time to be on the farm in the cooler months. It suits couples, families with older children and food-loving groups. If you would rather have the cooking come to you, our private chef guide covers chefs who cook in the villa kitchen.
