Raw food can taste like fine dining. In Tulum, this 3-hour workshop at Roots Alchemy uses hands-on cooking to turn seasonal plant ingredients into showy raw dishes, with step-by-step help and an easy path to repeat the results at home with the takeaway recipe booklet. One thing to consider: this is fully raw and plant-based, so if you’re craving hot, baked, or heavily cooked food, you may feel a bit out of your comfort zone.

I especially like the small-group vibe, capped at 4 people, which means you get real attention with the equipment like high speed blenders and a dehydrator. Elliot Fabri leads with a creative, passionate energy that keeps the class fun and approachable, even if you’re new to raw cuisine.

Key Highlights You Should Know Before You Go

• Up to 4 people means more hands-on time and better coaching
• Raw techniques with real tools like high speed blenders, food processors, and a dehydrator
• Three standout dishes you’ll actually make: Vegan Caesar, Papaya Benedict, and Vegan Cheesecake
• Fully plant-based and adjustable to dietary restrictions if you tell them in advance
• You leave with recipes you can follow at home, plus a simple plan for ingredients
• Coffee, tea, and infused water are included while you cook and dine

Raw Foods Cooking in Tulum: The 3-Hour Format That Makes It Work

This is the kind of cooking class that respects your time. You’re in and out in about 3 hours, which is perfect when you’re moving around Tulum and don’t want a half-day commitment.

I like that the class focuses on practical, repeatable skills. You’re not just tasting raw food and nodding politely; you’re learning how to assemble flavors and textures using raw-friendly methods that actually make sense.

Roots Alchemy Kitchen Studio: Small Group, Calm Pace, Real Coaching

The meeting point is Roots Alchemy, located at 10th sur 922-L19, La Veleta, Tulum, Q.R., Mexico. The experience runs Monday through Sunday from 10:00 AM to 5:00 PM, and your class time will fall within that window.

With a maximum of 4 travelers, you’re not stuck watching someone else work. You can ask questions while you cook, and you’re more likely to get feedback on things like blend time, texture targets, and ingredient ratios.

One more practical detail I appreciate: it’s an English-language workshop. That matters when you’re learning techniques where a small timing change (like how long to blend a cashew base) can affect the final texture.

The Menu You’ll Make: Caesar Hummus, Papaya Benedict, and Cheesecake

The menu is built like a mini tasting experience, but you’re doing the work.

Starter: Vegan Caesar with Beet Hummus

You start with a colorful twist: Vegan Ceasar with Beet Hummus. The concept is simple but smart—crisp greens get tossed in a creamy cashew dressing, and the whole thing sits on a beet hummus base. That pairing teaches you how to create a creamy element and a fresh, crunchy element at the same time, without using heat.

The beet hummus also gives you a way to add color and depth to raw dishes. Even if you’re used to hummus that’s more traditional, this shows how you can shift flavor and texture while staying raw.

Main: Papaya Benedict with Sweet Potato Biscuit and Vegan Hollandaise

Next comes Papaya Benedict, built around sweet potato biscuits, papaya salmon (fresh veggies shaped and treated to feel like a fish-style topping), and a vegan hollandaise.

This is where the class becomes more than “salad prep.” You’re practicing layered assembly: something biscuit-like for structure, a fresh topping component, and a sauce that delivers the classic creamy, tangy feel people associate with hollandaise—just without eggs and without cooking.

Dessert: Vegan Cheesecake

For dessert you get Vegan Cheesecake. Dessert in a raw class can go either way—some versions are basically frozen fruit. Here, the focus is on getting cheesecake-style indulgence while staying plant-based and raw, which is exactly the kind of contrast that surprises people (in a good way).

Tools and Techniques: Blenders, Food Processor, Dehydrator

You’ll use a mix of equipment, and that’s a big part of why the class is valuable. The workshop is set up to show you what each tool does best, instead of trying to force everything through one machine.

• High speed blenders are ideal for smooth creams, dressings, and sauce bases.
• Food processors help with chopping, grinding, and texture control where you don’t want everything fully liquid.
• Dehydrator work (included in the class tools) helps create raw-style structure—useful for elements that need to feel drier, firmer, or more set.

If you’ve never worked with these tools for raw cuisine, I think you’ll appreciate the step-by-step approach. Texture is the whole game in raw foods, and the class makes that idea feel approachable instead of mysterious.

Why Elliot Fabri’s Teaching Style Matters for Your Results

This class doesn’t just teach recipes. It teaches confidence.

Elliot Fabri leads with creative, passionate energy that makes the whole experience feel fun and approachable. That kind of teaching matters because raw cooking can intimidate people who worry they’ll mess up a blend or fail to get the right thickness.

From what’s described, the instruction is geared toward helping you make choices on the spot: how to adjust texture while you’re working, how to balance flavors, and how to plate so it looks like something you’d actually want to eat slowly.

Flavor Lessons You Can Actually Use Back Home

What I like most about this workshop is that it treats raw food as real food, not a health-only compromise.

You’ll see how raw dishes can be built with layered flavor and satisfying texture—something people often think requires heat. The class examples lean into that idea: creamy cashew dressing, beet hummus, papaya-based toppings, and a hollandaise-style sauce that feels indulgent without being cooked.

The key takeaways to look for during class

You’ll get better fast if you focus on these skills while cooking:

• Balance creamy + crunchy so each bite feels complete
• Build flavor in components (base, topping, sauce) instead of relying on one big sauce
• Aim for texture targets—smooth isn’t always the goal, but it should be intentional

If you use the provided recipes at home, you’ll have a map for repeating the process. And since the class uses seasonal produce as the basis for dishes, you’ll be able to adapt your ingredients without changing the method.

Dietary Restrictions, Ages 6+, and Language: Good Fit or Not?

This is fully plant-based and served as a raw cuisine experience. The good news: the experience states they can accommodate dietary restrictions if you let them know in advance.

That flexibility matters for real life. Even with the same basic menu, you might need substitutions. Since they ask you to communicate restrictions ahead of time, you’ll have a better chance of getting a version that works for you.

Age suitability is 6+, so it can be a family-friendly activity if kids are comfortable in a hands-on cooking setting. The group size stays small, which helps keep it manageable.

You’ll be cooking in English, so if that’s comfortable for you (or if you’re traveling with someone who reads and speaks English well), it makes the instruction easier to follow.

Price and Value: What $95 Buys You in Real Terms

At $95 per person for about 3 hours, this class isn’t priced like a casual food tour. But it also isn’t priced like a private chef session.

Here’s what you’re really paying for:

• Ingredients, tools, and equipment are included
• You’ll actually eat the dishes you make
• You get a takeaway recipe booklet to recreate the recipes later
• You have small-group access (up to 4), which is often where cooking classes either shine or fall flat

If you want to learn how to make raw dishes that feel complex and satisfying, I think the value is strong. You’re not just buying a meal—you’re buying a repeatable skill set and a clear example menu that you can re-make.

If your main goal is sampling raw food only, you might find cheaper tastings elsewhere. But if your goal is competence—this is the kind of class that helps you get there.

Timing, Meeting Point, and Practical Tips for a Smooth Start

You’ll meet at Roots Alchemy at 10th sur 922-L19, La Veleta, Tulum. The activity ends back at the meeting point.

The workshop time will be scheduled within 10:00 AM to 5:00 PM. Because the duration is around 3 hours, plan to keep the rest of your day flexible afterward. You’ll likely want time for a relaxed walk or a light meal plan, since you’ll be eating what you cook.

A small tip that helps: wear comfortable clothing you can move in. You’ll be at work stations using blenders and a processor, and even if things are tidy, you don’t want to worry about outfits.

Also, if you have any dietary restrictions, send them ahead of time. The class specifically says it can accommodate restrictions with notice.

Should You Book This Raw Foods Class in Tulum?

If you like learning by doing, I’d say yes, especially if you’re tired of raw food that tastes like diet food. This class is built around the idea that raw can be complex, rich, and fun, with fine-dining style presentation and layered flavor.

Book it if:

• you want real technique with blenders, food processors, and a dehydrator
• you want to leave with recipes you can follow later
• you’re okay with fully raw, plant-based food
• you like a smaller, more personal class setting

Skip it if:

• you expect hot cooking or oven/baking style meals
• you don’t want to spend 3 hours in a hands-on format

FAQ

What is the location of this cooking class?

The class meets at Roots Alchemy, 10th sur 922-L19, La Veleta, 77762 Tulum, Q.R., Mexico.

How long is the experience?

The cooking class lasts about 3 hours.

How much does it cost?

The price is $95.00 per person.

What language is the class offered in?

The class is offered in English.

What’s included in the price?

All ingredients, cooking equipment and tools, the raw dishes prepared during class, refreshments (coffee, tea, infused water), and a takeaway recipe booklet are included.

What dishes do we make during the class?

The sample menu includes Vegan Caesar with Beet Hummus, Papaya Benedict (with sweet potato biscuits and vegan hollandaise), and Vegan Cheesecake.

Is the class fully plant-based?

Yes. It is fully plant-based raw cuisine.

Can dietary restrictions be accommodated?

They say they can accommodate dietary restrictions as long as you let them know in advance.

What age is this class suitable for?

It’s suitable for guests ages 6+.

What is the cancellation policy?

Free cancellation is available up to 24 hours in advance for a full refund, based on local time.

Is the group size limited?

Yes. The experience has a maximum of 4 travelers.

If you tell me your dietary needs (if any) and whether you’re new to raw foods, I can help you decide if this menu will feel exciting or intimidating before you book.