Rooftop Mole Masterclass in Condesa: Make Mole and Fresh Tortillas at Martaja

On a leafy rooftop in Condesa, Ciudad de México, Martaja’s 'Muchos Moles' class turns mole from myth into method. Over four hours on the terrace of Lugar de Huida gallery at Cholula 142, you’ll learn to build two distinct moles— the fruit-forward manchamanteles and a bright green mole based on tomatillos and fresh herbs—then press fresh corn tortillas and feast from locally made dinnerware. The setting is as much a lesson as the recipes: pass through a working sculptor’s studio, climb steep staircases to a terrace planted with native greenery, and cook beneath a mural that anchors the gallery's creative energy.

The curriculum is practical and sensory. Instructors teach chile selection and rehydration, toasting and grinding seeds and nuts, and techniques for balancing heat, acidity, and sweetness—why manchamanteles leans on pineapple, apple and plantain while the green mole relies on tangy tomatillos and herbs like epazote. You’ll practice thickening options and adaptations for vegetarian, vegan, and common allergies; Martaja explicitly welcomes guests with gluten, nut, dairy, soy and egg restrictions and can tailor recipes with advance notice. Small classes (up to 12) keep the pace hands-on, and bilingual instruction (en/es) makes the recipes accessible.

Condesa itself matters: the neighborhood’s independent-art vibe feeds the lesson. Lugar de Huida—literally a "place to escape to"—was central to Martaja’s origin story when vendor and gallery owner became collaborators, and the terrace still displays the gallery’s eclectic collection, including discarded presidential busts and a striking mural. In jacaranda season, purple blooms create a dramatic backdrop; the treetops that line the street are the rooftop’s most photogenic natural touch.

Practical notes: classes last about four hours; refreshments and Mexican alcoholic drinks are included. The rooftop is reached by several steep staircases and classes may move indoors during heavy rain between June and September. Optional add-ons include private upgrades, cocktail pairings, craft wine, and souvenirs.

Expect hands-on guidance in small groups—maximum 12 guests—with live guides in English and Spanish who pace demonstrations, answer technique questions, and help plate your meal. Bring an eagerness to touch, taste, and adjust; Martaja provides beverages during the session and lays the table with artisan dinnerware so the final meal feels deliberate. If mobility is a concern, contact Martaja before booking: the rooftop requires stair ascent, and alternate indoor venues are used when weather threatens. Weekday mornings cost less and have gentler light.