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Mexican cooking class

Corn, chilli and crunch with fire around the edges

A Mexican cooking class at Kromans is for groups who want to cook with corn, chilli, acidity, crunch, beans, herbs and heat. Quesadillas meet tostadas, prawn ceviche, adobo-braised pork belly, black beans, curtidos, churros, chilli chocolate parfait, margarita sorbet and lime.

It suits companies, teams and private groups who want to cook Mexican-inspired food together in Copenhagen. The evening brings craft, tasting and energy — because Mexican food becomes truly enjoyable when you dare to adjust the chilli, acidity, richness and crunch without letting the salsa develop delusions of grandeur.

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The gastronomy
About the theme
Creamy polenta topped with braised beef, blue cheese crumbles, and chopped herbs on a rustic wooden table with a glass of red wine beside it.

Our Mexican cooking classes

Here you will find our Mexican classes. One menu has more elements and more fiesta along the way. The other is our smaller Mexican affair, following the same flavour trail in a tighter format.

Great Mexican Food and “hygge”

La Fiesta Mexicana!
Enjoy a refreshing glass of agua fresca before we dive into gourmet-inspired Mexican cuisine.
  • Quesadilla with roasted sweetcorn and potatoes, topped with prawn ceviche, melon escabeche, red onion and sugar snap peas
  • Tostadas – small fried tortillas with avocado, homemade fresh cheese and pico de gallo, a type of tomato salsa
  • Adobo-braised pork belly with herbs and spices, served with crisp potato baskets filled with black beans and homemade curtido
  • Homemade churros with chilli chocolate parfait, margarita sorbet and lime salt

DKK 1,375 excl. VAT

Drinks included

A Little Mexican Affair…

  • Quesadilla with prawn ceviche and melon escabeche
  • Adobo-braised pork belly with black beans and curtido (pickled vegetables)
  • Homemade churros with sugar and cinnamon ice cream

DKK 1,050 excl. VAT
Drinks included

Booking

Choose one or more classes and get in touch. We always speak with you first, so together we can find exactly the right option — including if you have any particular requests or requirements.

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More about Mexican gastronomy

Mexican gastronomy is regional, vibrant and deeply rooted in ingredients, techniques and shared meals. UNESCO describes traditional Mexican cuisine as a living cultural heritage in which cultivation, techniques, cooking and community are closely connected, with corn, beans and chilli as central foundations.

You can taste that in these menus. Quesadillas and tostadas point to the tortilla’s role in Mexican food, where corn is not merely an ingredient but a way of building dishes. Black beans provide body and depth. Chilli, lime, pico de gallo, curtidos and ceviche bring freshness, acidity, heat and edge.

The adobo thread gives the menu its darker side. It is about spices, herbs, time and braising, so the pork belly becomes not only tender but full of backbone. Ceviche pulls in the opposite direction with acidity, melon, red onion and sugar snap peas. It is precisely this tension between depth and freshness that makes Mexican food so rewarding to work with.

At Kromans, the theme works well for cooking together because there are so many natural tasks. There is frying, assembling, tasting, braising and adjusting, while someone keeps an eye on whether the chilli is playing guitar or simply making a racket. Good flavour does not come from adding more. It comes from tasting and finding the balance between heat, acidity, richness, sweetness, salt and crunch.

Then there are churros to finish. This is not a discreet full stop. It is more of a small exclamation mark made of sugar, cinnamon and dessert happiness. Entirely reasonable, really.

Explore the Mexican kitchen in greater depth

An article about the ingredients that underpin much of Mexican cooking and how they create body, heat, texture and balance.
An article about the interplay between depth, marinades, chilli, freshness, lime, herbs and crisp elements.
An article about corn, tortillas and crunch, and how Mexican dishes are often built layer by layer.

FAQs

What is a Mexican cooking class at Kromans?

A Mexican cooking class at Kromans is a sociable food experience in Copenhagen where you prepare a Mexican-inspired menu together.

The menu explores corn, chilli, ceviche, adobo, beans, salsa, curtidos and churros, with plenty of shared tasting along the way.

Who is a Mexican cooking class suitable for?

It suits companies, teams and private groups who would like to cook together in an informal setting with confident professional guidance.

You do not need previous experience of Mexican cooking. The important thing is to join in, taste as you go and bring a little energy to the evening.

What do you learn in a Mexican cooking class?

You learn about Mexican ingredients, flavours and techniques including adobo, ceviche, tostadas, seasoning and balance.

The focus is on the interplay between chilli, acidity, richness, sweetness, salt and crunch.

What is the difference between the two Mexican menus?

God mexicansk mad og hygge is the larger Mexican menu with more elements. En lille mexicansk affære is the more compact version.

Both follow the same Kromans format of cooking together, relaxed hospitality and dinner, but the scope and composition of the menus differ.

Where does the class take place?

The class takes place at Kromans in Vesterbro, Copenhagen.

It is ideal for company events, team building and private groups who want to gather around food, music and flavour for an evening with rather more crunch than the average meeting room can offer.