Skip to Content


Home::Cooking Classes

Cooking Classes

We are back offering our cooking classes in our large classroom. Our new schedule has noticeably fewer classes then we would normally offer, but we will add more if there seems to be a demand for them. Currently, indoor dining is at 75% capacity. We are unable to reach this number. We have 15 tables, and each group(even 1 person counts as a group) will take a table, so once all tables are accounted for, the class will be sold out. When you make a reservation, please let us know if you will be sitting with another guest. You will have a table reserved in the classroom with your name on it when you arrive for class. Capacity runs about 35% with this method, but this way our guests are seated with their friends or family and everyone is socially distant from other guests.

"Absolutely incredible! Nicole was awesome setting things up for a private cooking class for my family that consists of my wife, adult children and their spouses. She helped me choose the perfect southwest menu consisting of the best tortilla soup I have ever had, followed by flank steak with green chili mac and cheese! Everything was absolutely incredible and the best part is that we prepared it all! Then came the dessert, wonderful little apricot empanadas topped with whipped cream. Simply put, we had an amazing experience. Thank you Mica and Noe for such a special evening! We highly recommend this place!!!"
Todd M - Trip Advisor - 2020

We will be seating the participants at assigned tables with those in their group and the tables will be positioned at least 6 feet apart. Previously, our guests were welcome to choose where they wanted to sit but we are not able to offer that seating arrangement at this time. We are only offering our demonstration style classes as it is easier for us to keep our staff and guests safely social distanced.

If you have a group of 6 or more folks and are interested in a demonstration style class on a day other than what is scheduled or if you would like to do a private, hands-on class with your friends or family, please call Nicole at 800-982-4688.

We ask that our guests wear masks at all times until seated at their table. The chef will not be wearing a mask so that everyone will be able to hear the presentation.


Click here for our Health Safety policies and procedures


santafeschoolofcooking
Master the flavors of the real Southwest with cooking classes that reflect the unique cultural mix of Santa Fe. Classes are offered several times a week and include menus of traditional New Mexican, Native American, Mexican, Spanish, vegetarian and contemporary Southwestern cuisine.
View Cooking School Intro

Our classes, taught by some of the best chefs in Santa Fe, are not only entertaining and educational, but delicious, too. View the Cooking Class Descriptions for a complete listing of classes or call us direct at 505-983-4511.

We look forward to welcoming you back to the School in person!

Click on any class title on the Class Calendar for details and to Register for the class.


Class Types Are Indicated by Color:Hands On = RedDemo = BlueSpecialty = SageTours = Green
May 2021
SuMoTuWeThFrSa
       82.00 1

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Smooth spicy tortilla soup, grilled adobo marinated flank steak, cascabel steak sauce, green chile mac `n cheese, mojo marinated vegetables, and coconut flan with salted caramel. 3-hours.
Demonstration Class
2 3  80.00 4

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. Demonstration Class, 3-hours.
5 6  7

10:00 am In this menu we take some of the best, classic dishes from both Mexico and New Mexico and mix them together for a tasty meal that will impress your dinner guests. It provides a good opportunity to discuss some of the differences between Mexican and New Mexican foods.Menu includes; Grilled Carne Adovada Skewers with Cilantro Crema, Steamed Fish in Banana Leaf with Guajillo Garlic Sauce, Southwest Salad Rolls with Pipian Verde, Chef Noe’s Famous Esquites and Pinon, Apple and Green Chile Hand Pies. Demonstration style class, 3 hours.
82.00 8

10:00 am Mole is a sauce that originated in Mexico and, more specifically, the states of Puebla and Oaxaca. It can be black, red, yellow, green and pipian with chile peppers being the common ingredient. The mole of today have also added chocolate, pine nuts, pepitas, sesame seeds and cilantro just to name a few to their list of ingredients adding more complexity and richness to the sauce.

In this class you will learn to make Smoked Chicken with Mole, Perfect Protein Salad, Arroz Verde, Chile Glazed Carrots and Onions and Mexican Chocolate Torte with Raspberry Glaze! Demonstration class, 3-hours.
9 10  82.00 11

10:00 am Wild greens salad with orange vinaigrette and chile pecans, raspberry chile glazed chicken stuffed with roasted poblanos and goats cheese, corn flan, stir-fried julienne of summer squash, carrots and red peppers and Capirotada (pecan bread pudding). Demonstration Class, 3-hours.
12 13 14  80.00 15

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes corn tortillas, cheese enchilladas with red chile sauce, chicken enchilladas with green chile sauce, pinto beans, posole, and capirotada (bread pudding). Demonstration Class, 3-hours.
16 17  85.00 18

10:00 am When the Spanish arrived in New Mexico in the 16th century with domesticated animals, stonefruit and grapes among other things, they changed the way New Mexicans ate. Join one of our Spanish classes to discover the Foods of Spain before they merged with the Native foods and NM fare that was already being prepared in New Mexico.

Warm toasts with Serrano ham and tomato spread, baked spinach with goat cheese and onion compote, grilled beef with smoked sea salt caramel, Mediterranean salad, shrimp with almond and pine nut sauce, Magdalenas.

This is a 3-hour long, demonstration-style class that includes lunch.
19 20 21  80.00 22

10:00 am Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare chorizo enchiladas with quajillo sauce, goat cheese enchiladas with tomatillo sauce, arroz verde, frijoles borrachos and key lime tart. Demonstration Class, 3-hours.
23 24  90.00 25

10:00 am Join The Santa Fe School of Cooking, and the O’Keeffe Museum, to discover and explore some of Georgia O’Keeffe’s ideas about food and cooking. One of our chefs will guide you through some of Ms. O’Keeffe’s recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood. Ms. O’Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O’Keeffe’s life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O’Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. The Menu will include: Argula Salad, Corn Soup, Lemon Chicken, Fried Potatoes and Norweigian Apple Cake.
26 27  80.00 28

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes classic New Mexican green chile stew, blue corn and green chile muffins, pinon butter, quesadillas, salsa fresca and rich natillas. Demonstration Class, 3-hours.
82.00 29

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Grilled Salmon Fillet with Poblano-Lime Jam, Fresh Corn and Green Onion Tamale, Chipotle Black Beans, Cabbage Cilantro Slaw and Vanilla Espresso Flan. Demonstration Class, 3-hours.
30 31 

See June thru June 2021
Calendar of Events



June 2021
SuMoTuWeThFrSa
   80.00 1

10:00 am Let the Santa Fe School of Cooking get you going in the morning with a New Mexican brunch that combines the richness of local products and traditions to provide you with a meal that will keep you energized for the rest of the day: Chipotle Spinach and Goats Cheese Quiche, Blue Corn Pecan Pancakes, Fresh Berry Compote, Huevos Rancheros and Chorizo Cottage Fried Potatoes. Demonstration Class, 3-hours.
2  82.00 3

10:00 am Santa Fe's unique cuisine melds the region’s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Smooth spicy tortilla soup, grilled adobo marinated flank steak, cascabel steak sauce, green chile mac `n cheese, mojo marinated vegetables, and coconut flan with salted caramel. 3-hours.
Demonstration Class
4  80.00 5

10:00 am Mexico is country with a very diverse palate. In the long history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present classes that allow you to experience the richness and variety of the foods of our Southern neighbor. In this class we will prepare chorizo enchiladas with quajillo sauce, goat cheese enchiladas with tomatillo sauce, arroz verde, frijoles borrachos and key lime tart. Demonstration Class, 3-hours.
6 7  80.00 8

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe's rich cultural traditions. Classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. They allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This is our newest class on traditional New Mexican foods: it includes green chile and chico soup, beef carnitas served on a gordita, corn on the cob with cilantro lime butter, pickled jalapeno cabbage slaw and bizcochitos (New Mexico's official state cookie!) with cajeta. Demonstration Class, 3-hours.
9  80.00 10

10:00 am Santa Fe's unique cuisine melds the region‚s rich cultural traditions with new ideas to create a contemporary style of Southwestern fare.

You can experience this unique cuisine in depth, including the techniques of master chefs, regional lore and fabulous food. Corn chowder with green chile croutons, pickled ancho chile rellenos with a chipotle-tomato sauce, saffron rice, vegetable salad with sunflower sprouts and serrano chiles, apple date cakes with cajeta creme Anglaise. Demonstration Class, 3-hours.
11  80.00 12

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes flour tortillas, carne adovada (red chile marinated pork), chiles rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. Demonstration Class, 3-hours.
13 14  82.00 15

10:00 am Mole is a sauce that originated in Mexico and, more specifically, the states of Puebla and Oaxaca. It can be black, red, yellow, green and pipian with chile peppers being the common ingredient. The mole of today have also added chocolate, pine nuts, pepitas, sesame seeds and cilantro just to name a few to their list of ingredients adding more complexity and richness to the sauce.

In this class you will learn to make Smoked Chicken with Mole, Perfect Protein Salad, Arroz Verde, Chile Glazed Carrots and Onions and Mexican Chocolate Torte with Raspberry Glaze! Demonstration class, 3-hours.
16 17  85.00 18

10:00 am Their long history of farming, and plant usage qualify Native Americans to be considered as America's first great cooks. Lois Ellen Frank, a James Beard award winning author and PhD in culinary culture, presents a fascinating look into Native American food and culture.   
Trout with herbs and bacon baked in clay, Indian wild rice saute, sauteed rainbow chard, berry crisp. Demonstration Class, 3-hours.
88.00 19

10:00 am Having a party and need some appetizers with a Southwestern zing? Join us for our Southwestern Appetizer class and get all the help you need to create a scrumptious array of apps that will leave your guests asking for the recipes! You will learn to make Avocado Soup, Chipotle Marinated Shrimp wrapped with Bacon Skewers, Duck Confit, Mango and Brie Quesadillas, Mini Chicken Tacos and Churro Bites. Demonstration class, 3 hours.
20 21  80.00 22

10:00 am Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Three classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking.

These classes allow you to experience this delicious cuisine, including local cooking techniques and the lore of the region. This class includes corn tortillas, cheese enchilladas with red chile sauce, chicken enchilladas with green chile sauce, pinto beans, posole, and capirotada (bread pudding). Demonstration Class, 3-hours.
23 24  90.00 25

10:00 am Join The Santa Fe School of Cooking, and the O’Keeffe Museum, to discover and explore some of Georgia O’Keeffe’s ideas about food and cooking. One of our chefs will guide you through some of Ms. O’Keeffe’s recipes featured in the book, A Painters Kitchen: Recipes from the Kitchen of Georgia O’Keeffe by Margaret Wood. Ms. O’Keeffe had a unique perspective on food for the time, really appreciating simple foods that were in season and grown and handled with care. Margaret will also be on hand to share personal stories and insights to into Georgia O’Keeffe’s life, perspective on food and of course art, as she was her assistant for many years. This class will weave the recipes and their context to create the texture of Ms. O’Keeffe. This is a three hour long, demonstration style class that includes recipes and a full meal. The Menu will include: Argula Salad, Corn Soup, Lemon Chicken, Fried Potatoes and Norweigian Apple Cake.
26

10:00 am Come get some new ideas on some summer party ideas with a Southwestern flare. Menu includes; Chipotle Gazpacho, Grilled Chicken & Poblano Skewers, Garlic Shrimp Empanadas, Arroz Verde in Banana Leaf with Green Chile Coconut Crema, Grilled Watermelon with Cotija, Lime and Red Chile Honey - Demonstration Style Class.
27 28 29 30