After a full week of work and events in Mexico City, the VelaFi team took a few hours to do something completely different.
We stepped away from screens, dashboards, and online meetings — and into a kitchen.
Our destination was Aura Casa, a culinary studio in Villa Coyoacán, one of the most vibrant and historic neighborhoods in Mexico City. Often translated as “place of coyotes” from Nahuatl, Coyoacán is known for its deep cultural roots and landmarks like the Frida Kahlo Museum (Casa Azul) and the Trotsky Museum.
The format was simple: split the group into two teams and give each one a menu to prepare.
From there, the kitchen quickly filled with chopping boards, simmering pots, laughter, and the occasional moment of organized chaos. Just like building a company, cooking together requires timing, technique, communication, and trust that everyone will play their part.
And of course, the reward at the end was simple: we got to sit down and enjoy the meal we had cooked ourselves.
Some of the most memorable moments came from the small details.
At one point we performed what we jokingly called “pepper surgery,” learning how different parts of a chile affect the heat of a salsa. Seeds, veins, flesh each one changes the flavor in subtle ways.
We also learned a practical kitchen trick: after handling chiles, rubbing your hands with olive oil and salt helps neutralize the heat.
It was a reminder that great cooking, like great systems, often depends on understanding the smallest components.
What stood out most wasn’t just the food — it was the spirit in the room.
Mexican cooking carries a strong sense of tradition and emotion. Food is tied to family, celebration, and everyday life. You could feel that energy in the kitchen. One team danced as they placed the mextlapiques into the pot. Another made wishes while seasoning the chicken sauce.
Those small rituals brought a quiet kind of magic to the experience — turning a cooking class into something more meaningful and memorable.
Each dish we prepared carried its own story.
White mole (or “bridal mole”): A delicate variation of traditional mole, built from seeds and nuts with gentle spices and a creamy finish. It’s often served during weddings and celebrations.
Corn cake (pan de elote): Made from fresh sweet corn, milk, eggs, and butter, this dessert is known for its rich corn flavor and soft, moist texture.
Sopes: A beloved everyday Mexican staple: thick corn bases with pinched edges, topped with beans, salsa, meats, or stews.
Throughout the session, the chef rotated a “quality control” role to keep each team on track. It was playful in the kitchen, but also a small reminder of how teamwork actually works: coordination, shared ownership, and trust in each other’s roles.
At VelaFi, we rely on those same principles every day. Each team plays its own role, but everything is tightly connected—working together to deliver a smooth, well-crafted experience for our clients.