If you like food with a story, this class fits. It’s a 3-hour hands-on Mexican cocktail and appetizer class in Playa del Carmen, where you learn to make three cocktails and three appetizers built around Mexican ingredients and spirits.

Two things I really liked: the fresh, clean ingredients approach (ceviche fruit-forward, sauces bright, skewers sweet-and-tangy), and the coaching style from Chef Coty, who keeps it fun while still teaching you skills you can actually repeat later. The only real consideration is for solo travelers: they need a minimum of 2 students to open the class, so if you’re going alone, you should contact first.

Key takeaways before you go

• Small group energy (max 12) means more attention while you mix and chop
• 3 cocktails + 3 appetizers gives you a full tasting night worth the time
• Chef-led instruction in English helps you follow along even if your Spanish is basic
• Recipes included so the fun doesn’t end when you leave the kitchen
• Tequila-leaning, but not bar-style: expect unusual drinks you won’t just order off a menu

A 6:00 pm class built for flavor, not fuss

This experience runs about 3 hours and starts at 6:00 pm, which is a smart slot in Playa del Carmen. You’re not racing the heat of the day, and you still get a full evening without scrambling for dinner plans.

The meeting point is at El Cielo Residencial, Carretera Federal km 95, 77727 Playa del Carmen, Q.R. The activity ends back at the same spot, so you’re not left figuring out transportation after your last taste.

The class is capped at 12 people, which matters more than it sounds. In a group that small, you’re not just watching someone else cook—you’re working, asking, and tasting. And because it’s offered in English, you spend less time translating in your head and more time learning technique and flavor balancing.

If you’re planning ahead, note that this class is often booked around 14 days in advance. If you want a specific date, don’t wait until you’re already in town.

What you’ll make: green ceviche, taco salsas, shrimp skewers (plus 3 cocktails)

You’ll leave with a mini menu you can recreate, not just a few bites you remember. Here are the appetizers on the sample menu:

Green ceviche with mango, cucumber, avocado

This starter is fish ceviche with mango, cucumber, and avocado, finished with a fresh herb, serrano, citrus, and agave sauce. It also comes with freshly made chips (totopos).

That combination is exactly why this class works for first-timers and food lovers alike. You get the cool, clean hit of ceviche, then sweetness from mango, brightness from citrus, and heat from serrano. The agave helps round it out instead of letting the spice run the show.

Mexican salsas for tacos

You’ll also learn Mexican salsas for tacos. The point isn’t just flavor—it’s understanding how salsas change a dish. In a classroom setting, that’s where you pick up the “why” behind tasting and adjusting, instead of relying on a guess.

Shrimp and pineapple skewers with a tamarind-jalapeño dip

The third appetizer is grilled shrimp and pineapple skewers served with a tamarind and jalapeño dipping sauce.

Sweet fruit + seafood is always a good idea, but this version stands out because tamarind brings a tangy depth that feels more complex than simple sour. Jalapeño adds heat that comes in after the first taste rather than immediately overpowering everything.

Three cocktails built around Mexican spirits

The class includes three different cocktails, focused on Mexican ingredients and spirits. One of the reviews calls it Tequila nite, so you can reasonably expect tequila to be part of the lineup. Just know the specific recipes aren’t listed here—what you can count on is variety, and drinks that go beyond the usual bar routine.

The best part is that you’re not just tasting. You’re learning how to make them, so you can recreate the balance later: sweetness vs. acidity, how the garnish matters, and how the spirit carries the flavor.

Chef Coty’s hands-on teaching (and why the group size matters)

This is a true working class. You’ll be guided step-by-step while you prep food and mix drinks. Reviews highlight world-class instruction, and the vibe is consistent: Chef Coty is teaching with skill, but also with warmth, and she keeps the pace friendly even when you’re doing real culinary tasks.

One review praises how the class was easy enough for a beginner, but still challenging for someone with more kitchen comfort. That’s a good sign for you if you’re not sure where you sit on the cooking confidence scale.

Here’s what small groups change in practice:

• You get real correction when something’s off, like seasoning or a balance in a drink
• You’re less likely to fall behind while everyone waits
• You can ask what substitutions you’d make at home, which is usually where the learning becomes useful

Also, the class feels personalized. One review mentions that the night didn’t feel generic, and it makes sense: with only up to 12 people, there’s room for conversations, not just a lecture.

The kitchen setup: home-style feel with professional results

This class happens in Chef Coty’s kitchen/home setup, not a huge showroom. That matters because you get a more natural flow: chopping, mixing, tasting, and adjusting like you would if you were cooking with someone who knows what they’re doing.

From the reviews, I’d expect:

• Clean ingredient handling and fresh flavor emphasis
• A “hands-on” approach where you’ll actually be doing the work
• A relaxed atmosphere with plenty of laughs

That last part isn’t fluff. When you’re learning drinks and sauces, you need to taste and adjust, and it’s easier when the mood is light. If you’re the kind of traveler who enjoys cooking shows, this will feel like the next step: guided, but still playful.

One practical tip: go in with an appetite. The class is designed around three appetizers and three cocktails, so if you arrive already full, you’ll miss part of the point—learning how each flavor layers in and how the meals and drinks interact.

Recipes and ingredients included: this is value, not just entertainment

A lot of cooking classes give you a souvenir photo and a vague memory of what you ate. This one includes:

• recipes
• ingredients to prepare your own food and drinks
• instructions from the chef

That combination is what turns the experience into something you can use back home. Recipes help because they anchor your memory. Ingredients provided help because you get a real “how it should be done” taste, even if your pantry at home is different.

For you, the real payoff is practical knowledge:

• how to balance sweetness, heat, and citrus in Mexican-style flavors
• how ceviche-style freshness depends on the right ingredients
• how a sauce like tamarind-jalapeño can change shrimp and fruit in surprising ways

And since the class covers both food and cocktails, you’ll start noticing flavor patterns across the whole meal. That’s how you end up cooking more than you planned after this trip.

Drinks you won’t get at a normal bar

One review calls the drinks unusual, and I think that’s the point. This isn’t just tequila plus lime plus ice. The cocktails are Chef Coty’s own creations, and that matters because it’s how you learn flavor-building rather than repeating a standard recipe you’ve had before.

The best bar drinks feel effortless because someone did the hard work of balancing. A class like this lets you see that balancing up close:

• what happens when sweetness dominates
• how citrus sharpens and lifts
• how heat should show up in the finish, not overwhelm the first sip

If you like trying new things, this is a great way to do it without taking a risk on a restaurant menu that might not match your taste.

Price and value: $105 for a full 3-hour hands-on meal

At $105 per person, the price isn’t “cheap,” but it also isn’t trying to be. You’re paying for a full guided session with 3 appetizers, 3 cocktails, plus recipes and ingredients.

Here’s why that can still be good value:

• You’re not paying restaurant prices for drinks you didn’t choose and food you didn’t make
• You’re leaving with recipes you can use again
• Instruction time is included, and group size is small (max 12)

If you’ve ever taken a class where you only taste a little and mostly watch, this won’t feel like that. The format is built for doing. And because the ingredients and instruction are included, the value stays clear: you’re not stuck guessing what’s covered once you arrive.

If you’re traveling with a partner or a friend, it’s even easier to justify—this is the kind of activity that doubles as dinner and an experience you’ll talk about later.

Who should book this class in Playa del Carmen?

This works especially well if you:

• want something more hands-on than a typical food tour
• like learning flavor balance (salsas, ceviche styles, and sauces)
• enjoy cocktails and want more than basic bar drinks
• are traveling as a couple or small group

It’s also a nice fit for mixed skill levels. Reviews suggest it’s beginner-friendly while still offering enough challenge to keep experienced cooks interested.

The main mismatch is if you’re traveling solo and hoping the class will definitely run regardless. Because there’s a minimum of 2 students, you’ll want to confirm your booking situation early by contacting first.

Should you book this Drinking School: Mexican Cocktail & Appetizer Class?

I’d book it if you want an evening where you actively learn Mexican flavors and spirits, not just sample them. The combination of 3 cocktails + 3 appetizers, plus recipes and ingredients, is what makes it feel like a real experience rather than a one-time event.

Book it especially if you:

• like food and drinks that feel fresh, clean, and intentionally balanced
• want to take home practical skills
• enjoy small-group teaching and a relaxed, fun atmosphere

Skip it (or at least check first) if you’re going solo and can’t be flexible with dates, since the class needs a minimum number of students to open.

If you’re in Playa del Carmen for a short time and want one high-quality, learn-by-doing evening, this is a strong choice.

FAQ

Where does the class start?

The class starts at El Cielo Residencial, Carretera Federal km 95, 77727 Playa del Carmen, Q.R., Mexico.

What time does it begin?

It starts at 6:00 pm.

How long is the experience?

It lasts about 3 hours.

How many people are in the class?

The class has a maximum of 12 travelers.

What will I learn to make?

You’ll learn to make 3 different cocktails and 3 different appetizers using Mexican ingredients and spirits.

What appetizers are included?

The sample menu includes Green Ceviche, Mexican Salsas for Tacos, and Shrimp & Pineapple Skewers.

Are recipes included?

Yes. The class includes recipes and ingredients, along with instructions from the chef.

Is the class offered in English?

Yes, it is offered in English.

Is the class refundable if my plans change?

Yes. It has free cancellation, and you can cancel up to 24 hours in advance for a full refund.

Are service animals allowed?

Yes, service animals are allowed.