The five hours includes time at the mercado and then travel back to the kitchen for the cooking portion. We made four or five dishes -- a mole, guacamole, soup, and a couple other things I don't recall at the moment. I thought it sounded like a long time before we went, but I enjoyed the leisurely pace, enjoying meeting vendors in the market and eating our lunch together.

The class is held in the home of a local cook. This is not a professional chef, teaching cooking technique, but more like an abuela inviting you into her kitchen to learn the dishes she's prepared her whole life. Attendees help with chopping, peeling and mixing, as she prepares the meal. The tour company provides a cookbook following the class so you have the methods and ingredients to prepare the dishes at home. I don't recall the maximum number of students but it's a small group. In our case, it was three of us, the guide and the cook.

I’m sure if you asked, it would be omitted. The guacamole I made had onions but you could easily make a small amount without. I don’t recall any other menu item having onions