Pozole Verde Cooking Class, Acapulco

Home cooks with family roots in Chilapa, booked through Airbnb Experiences, host this class in private kitchens in Acapulco's Costa Azul neighborhood. The class opens with a market shop for tomatillo, epazote, toasted pumpkin seed and chicken before moving to the kitchen for hands-on preparation of pozole verde, the green broth that gives the dish its color and herbal flavor, alongside chalupitas chilapeñas as a savory side. Included are the market shop, all ingredients, the hands-on class, a sit-down meal of the finished dishes, and a printed recipe card; alcohol and transport to the kitchen are not included. Class sizes are kept small, typically four to eight participants, conducted in Spanish and English, at an unhurried 3.5-hour pace that allows time for the market visit. Vegetarian substitutions for the chicken-based broth can often be arranged with advance notice, since the class runs in a private kitchen rather than a fixed commercial venue.