In February 2019 we decided to invite our guests to cook our casserole stews together from scratch, we call them “Cooking Experiences” and what we do is replicate the experience of how we learned to cook this meal with friends, all together. We usually cook our chicken and portobello mushroom casseroles. We start the Experience showing how we light the charcoal using napkins and grease; while the charcoal is ready, we prepare a traditional pot coffee (with piloncillo and cinnamon); then we prepare a corn bread and leave it baking; then we chop the onion, we clean the vegetables (nopal and portobello mushrooms); We chop the bacon and fry it in the pans to later degrease it. Then we roast the nopal and the portobello mushroom and season it and then we roast the chicken. Then we chop everything and add it to its respective casserole to finish cooking over low heat. Then we roast some tomatoes and some chiles to make a sauce in the molcajete. Then we make corn tortillas by hand with two different techniques. To finish, we enjoyed lunch with the casserole stews that we cooked and the cornbread for dessert.