Last updated 11 November 2026
Services
Cookin' Vallarta provides hands-on Mexican cooking classes, market tours, private classes and food events in Puerto Vallarta, Cabo San Lucas, San José del Cabo, Playa del Carmen and Cancún. The description on each experience page forms part of these terms.
Booking and payment
Bookings are confirmed when payment is received. All prices are quoted per person in Mexican pesos (MXN) unless stated otherwise. Gratuities are not included; 15% of the per-person rate is customary.
Cancellation and refunds
Public classes are fully refundable when cancelled at least 24 hours before the start time, and dates may be changed from your booking subject to availability. Private classes and events require 72 hours' notice for a refund. No-shows are not refunded.
Weather and minimum numbers
If extreme weather, a safety concern or an insufficient number of guests means a class cannot run, we will offer an alternative date or a full refund. We will contact you using the details in your booking.
Dietary needs and allergies
We accommodate vegan, vegetarian, gluten-free, dairy-free and pescatarian diets when told in advance. Our kitchens are not kosher or halal certified, and they handle nuts, gluten, shellfish, dairy and eggs; guests with severe allergies should contact us before booking.
Age and supervision
Children are welcome with an adult. Cabo San Lucas and Nuevo Vallarta require guests to be at least 6 years old. Alcohol is served only to guests of legal drinking age.
Conduct and safety
Guests must follow the chef's safety instructions in the kitchen, market and dining areas. We may ask a guest to leave if their behaviour endangers others; no refund is given in that case.
Liability
Cooking involves heat, sharp tools and allergens. Guests take part at their own risk. Our liability is limited to the amount paid for the experience, except where liability cannot be limited by law.
Governing law
These terms are governed by the laws of Mexico, and any dispute will be heard in the courts of Jalisco.
