
easy
3.5 hours
Comfortable standing for 1–2 hours with light chopping and stirring; minimal walking on ranch paths.
Trade the shoreline for a garden-ringed ranch in the Sierra Madre foothills, where you’ll cook classic Mexican dishes and taste tequila at the source. Hands-on techniques, small-group guidance, and time to relax by natural pools make this a flavorful, unhurried escape from Puerto Vallarta.
Morning light slides over the Sierra Madre foothills as a small group rolls inland from Puerto Vallarta, leaving the surf behind for a ranch where the kitchen breathes open air and the herb beds spill fragrance. The path wanders past citrus and chiles; hummingbirds patrol the flowers like tiny sentries. In the shade of a palapa, aprons are tied, knives meet tomatillos, and the day shifts into the cadence of the countryside—measured, hands-on, and deliciously focused.

Ranch paths and kitchen floors can be uneven or wet—sneakers protect toes and improve traction.
Bring a full bottle and sip tequila/mezcal slowly between water; heat and alcohol pair poorly if you rush.
Light long sleeves plus sunscreen and insect repellent keep you comfortable during garden walks.
Hotel pickups aren’t included—arrive 10–15 minutes early with pesos for tips or extras.
Jalisco is the birthplace of tequila; agave has been cultivated here for centuries, with traditional roasting and stone-crushing methods still influencing modern distillation.
Bring a reusable bottle and avoid litter; agave ecosystems support pollinators like the lesser long-nosed bat, so choose brands that support bat-friendly practices.
Staying hydrated keeps you sharp in the kitchen and comfortable in warm, humid conditions.
Provides grip and protection on uneven ranch paths and kitchen floors.
Adds UV protection during garden time and in open-air spaces.
summer specific
Natural pools invite a quick dip after the class when the weather is warm.
spring specific