Tatemado and Pox Pairing Workshop

Comala cantina families, arranged through regional tour operators, run this workshop in a kitchen near Plaza Principal, pairing hands-on cooking with a pox tasting. The class opens with an explanation of tatemado's chile-vinegar braising method, followed by hands-on preparation of tatemado de puerco, then an introduction to pox and other regional Comala liqueurs, and a guided pairing of the finished tatemado with two pox styles. The three-hour workshop balances a savory braised main against the sweeter, more aromatic notes of the pox tastings. Included are all ingredients, the hands-on cooking portion, the pox pairing, a recipe card, and a small pox bottle to take home; additional pox purchases and transport to Comala are not included. Groups run small, typically four to eight participants, conducted in Spanish and English, at a relaxed pace suited to both cooking and tasting. Vegetarian substitutions are difficult given the pork-centered tatemado, so those with dietary restrictions should inquire before booking.