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Class Descriptions



We have classes scheduled several times a week that are entertaining, educational and delicious too! Click on the class title for more information and to register for the class.


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Demonstration Classes

Hands-On Classes

Restaurant Walking Tours

Specialty Classes

Culinary Boot Camp

Class Types Are Indicated by Color:Hands On = RedDemo = BlueSpecialty = SageTours = Green

Demonstration Classes


Each January and February our chefs develop wonderful new recipes and menus for our repertoire, presenting them in special new Bonus Classes. Please come join us and let us know what you think of our new ideas! We have been running Bonus Classes since the beginning and many of our guests return year after year for this great deal.

We will add the menus as soon as we get them from the chefs. Call us at 800-982-4688 if you don’t see them up here yet.

These are a 3-hour long, demonstration-style class that includes lunch. $58.00

Each January and February our chefs develop wonderful new recipes and menus for our repertoire, presenting them in special new Bonus Classes. Please come join us and let us know what you think of our new ideas! We have been running Bonus Classes since the beginning and many of our guests return year after year for this great deal.

We will add the menus as soon as we get them from the chefs. Call us at 800-982-4688 if you don’t see them up here yet.

These are a 3-hour long, demonstration-style class that includes lunch. $58.00


Each January and February our chefs develop wonderful new recipes and menus for our repertoire, presenting them in special new Bonus Classes. Please come join us and let us know what you think of our new ideas! We have been running Bonus Classes since the beginning and many of our guests return year after year for this great deal.

We will add the menus as soon as we get them from the chefs. Call us at 800-982-4688 if you don’t see them up here yet.

These are a 3-hour long, demonstration-style class that includes lunch. $58.00

Traditional New Mexican Cooking Classes

Four classes on the traditional foods of New Mexico are at the heart of the Santa Fe School of Cooking. Santa Fe's rich culinary traditions are evoked with warmth, spice and enticing aromas. Learn local cooking techniques as well as regional lore.

Traditional New Mexican I

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.

Traditional New Mexican II

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.

Traditional New Mexican III

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.

Traditional New Mexican IV

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.

New

Do you have a New Year's resolution to eat more vegetables? Love New Mexican cuisine but want more veggies? Or perhaps you have family and friends that do not eat meat? If so, this tasty and inspirational class is for you! You'll learn the techniques and tricks necessary to turn classic New Mexican dishes into plant based versions that are just as delicious as the originals. The menu includes Green Chile, Tomatillo and Grilled Zucchini Enchiladas, Longos Adovados (A mushroom version of Carne Adovado that is absolutely savory and spicy), Turmeric Rice, Cilantro Lime Slaw and Pinon Shortbread. Some butter and cheese will be used.

Contemporary Southwest Cooking Classes

Santa Fe's contemporary Southwestern fare is a melding of rich cultural traditions and new ideas. Get an in-depth tour of this unique cuisine, as well as the regional lore surrounding it, from our master chefs.

Contemporary Southwest I

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.

Contemporary Southwest II

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

Contemporary Southwest III

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: Pecos Black and Red Pork Tenderloin, Poblano Madeira Chile Sauce, Parmesan-Cilantro Mashed Potatoes, Red Cabbage Apple Relish, Fresh Seasonal Vegetables, and Pumpkin Cheesecake. Demonstration Class, 3-hours.

Contemporary Southwest IV

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: Wild Greens and Apple Salad, Lamb Adovado with Chipotle Sauce, Caramelized Corn Garnish, Herb Roasted Vegetables, and Berry Pecan Tart. DEMONSTRATION

Contemporary Southwest V

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.

Contemporary Southwest VI

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: Smoked Pork Tenderloin with Red Chile Cider Glaze, Apple-Pinon Chutney, Chipotle Sweet Potato Croquette, Braised Swiss Chard, Chipotle Corn Flan, and Mexican Chocolate Bistro Cake with Fresh Whipped Cream and Toasted Almonds. Demonstration Class, 3hours.

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. In this class you will learn to make Fire Roasted Tomato Soup, Mexican Burrito Bowl, Creamed Poblano Peppers and Margarita Cheesecake. This is a 3-hour long demonstration-style class.

Roasted Poblano Cream Soup, Cornbread and Chorizo Stuffed Pork Loin with Chimichuri Sauce, Chipotle Whipped Sweet Potatoes, Hearty Geens with Chile Caribe and Roasted Garlic and Flan Napolitano - DEMONSTRATION

Mexican Cooking Classes

Mexico's diverse palate has had a major influence on traditional and contemporary New Mexican Cuisine. In this class, experience the richness and variety of the foods of our neighbor to the south.

Cuisines of Mexico I

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: Corn Tortillas, Rich Black Bean Soup, Jicama, Watercress Salad with Jalapeno Peppers, Roast Pork Loin with Red Chile Mole, and Strawberry Tequila Mousse. Demonstration Class, 3-hours

Cuisines of Mexico II

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: Chayote-Tomato Salsa with Orange Anise Dressing, Chipotle Rellenos, Chicken Braised in Tomatillo Sauce, Arroz a la Mexicana and Tres Leche Cake. This is a 3-hour, demonstration-class.

Cuisines of Mexico III

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.

Cuisines of Mexico IV

Sopas de Hongas(Mushroom Soup), Jicama & Grapefruit Salad with Avocado, Shrimp Flautas and Shredded Beef Flautas with Salsa Verde and Salsa Roja, Anise Poundcake Demonstration Class, 3-hours.

Cuisines of Mexico V

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 pumpkin bisque, fish tacos with a salsa bar, pico de gallo, tropical fruit and avacodo cucumber salsa, paella style rice and peas and coconut empanadas. Demonstration Class, 3-hours.

Tasting Mole

A trio of Moles: Mole Verde, Mole Amarillo, Mole Rojo, offered with seared duck and fish, Jicama Salad, Flour Tortillas and Mexican Chocolate Meringue Cookies.

This is a 3-hour long demonstration-style class that includes a full meal.

Mole and More

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.

Native Cooking Classes

Their long history of farming and plant usage qualify Native Americans to be considered America's first great cooks. Lois Ellen Frank, a James Beard award winning author with with PhD in culinary anthropology, presents a fascinating look into Native American food and culture.

Native American I

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. Blue corn gnocchi arrowheads with guajillo chile sauce, seasonal greens with jalapeno dressing, lamb stuffed rellenos with tomato sauce, sweet frybread with seasonal berries and prickly pear syrup will be prepared and served. Demonstration Class, 3-hours.

Native American II

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.

Spanish Cooking Classes

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 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.

Authentic Spanish Tapas

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.

Foods of Spain

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.

Melon gazpacho with feta cheese crisps, cucumber salad with Serrano ham and tomato port vinaigrette, traditional paella with chicken, seafood and chorizo and crema catalana.

This is a 3-hour long, demonstration-style class that includes lunch.

Light Cooking Classes


Mexican Light

Mexico is country with a diverse palate. In our history of cultural assimilation, it has been a major influence on New Mexican food. The Santa Fe School of Cooking is pleased to present a class that allows you to experience the light side of the rich foods of our Southern neighbor . We will introduce you to Chicken soup with Jalapeno peppers and avocados, fresh tomato salsa, orange-marinated chicken fajitas, pickled red onions, fiesta slaw, Mexican rice and fresh fruit with tequila lime syrup. Demonstration Class, 3-hours.

Contemporary Southwest Light

Santa Fe's unique cuisine melds the region‚s rich cultural traditions with new ideas to create a contemporary style of health-conscious Southwestern fare. You can experience this unique cuisine in depth, including the techniques of master chefs, the lore of the region and fabulous food. Hearty Vegetable Salad with Balsamic Vinaigrette, Lemon Southwest Rice, Fiery Turkey Fillets with Roasted Pineapple Salsa, and Mexican Chocolate Cake. Demonstration Class, 3-hours.

Other

From a Southwestern style breakfast menu to a classic BBQ menu, these special selections illustrate the SFSC's fun and eclectic offerings!

High Altitude Baking with Molly Mix

New

Learn the fundamentals of high altitude baking in this demonstration-style class!

Explore the role that each ingredient plays in achieving a perfect finished product and study keys to successful home baking from a scientific perspective. Watch as Molly cooks through recipes for fluffy yeast rolls, seasonal fruit pie, and a perfectly light vanilla cake, then sample "before-and-after" versions of classic chocolate chip cookies. Each recipe will provide an opportunity to study when and how to adjust ingredient volumes, time and temperature at many elevations. Enjoy the freshly baked goods over a cup of pinon coffee and have all your culinary questions answered! You will take a goodie-box of treats home to enjoy later.

We will discuss the "whys" and "hows" of excellent home baking at every altitude so whether you live at sea level or 9,000 ft, leave with the confidence to create beautiful baked goods and never ask yourself, “What went wrong?” ever again!

New

Need some new ideas for your side dishes this holiday season? Let us help you add some new and delicious flavors to your holiday table. We will prepare; Truffled green bean casserole, Brussels sprouts with lemon and chile flakes, Butternut squash with bacon, sage and gruyere, Green chile scalloped potatoes, Whipped cauliflower and parsnips, Cranberries with chipotle, orange and cinnamon and the Perfect homemade roll!

When you have been away from Santa Fe for a while there are certain foods that you crave when you return. We call these Santa Fe comfort foods. We are gathering some of these comfort foods and presenting them as Santa Fe Favorites. This menu includes winter squash, posole, cornbread stuffed pork tenderloin with cilantro coulis, warm cabbage slaw with bacon and golden raisins, green chile mashed potatoes, La Mesilla pecan pie with rum crème anglaise. Demonstration Class, 3-hours.

Southwest Barbecue

The term “barbecue” probably originated from the Spanish word “barbacoa” which loosely means to slow cook meat over a wooden platform. By the 19th century this culinary technique was well established in the American South with pork being the choice of meat for barbecuing.

Barbecue varies from region to region with Texas, Tennessee and North Carolina all proclaiming to be the “kings” of smoked meats. Here in the Southwest we love to grill and prepare barbecue with a “kick”-translation, we love our chiles in everything!

In this class, mixing savory and sweet flavors, you will learn to make Ribs with Chipotle Barbecue Sauce, Frijoles Charros, Green Tamales with Crema, Grilled Pineapple Slaw and Saffron Poached Pears with Salted Caramel Sauce. Demonstration class, 3-hours.

Southwest Breakfast

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: Chilaquiles with Chicken and Green Chile Tomatillo Sauce, New Mexican Egg Frittata, Chile-Glazed Bacon, Piloncillo Baked Apples with Cajeta Sauce, and Mexican Hot Chocolate (if it's chilly out!) or a Fruit Liquado. Demonstration Class, 3-hours.

Southwest Brunch

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.

Fajitas

Fajita is a diminutive form of the Spanish word for “belt”, a term that butchers used along the Texas –Mexican border to describe what is called skirt steak in the U. S. Our chefs embellished the traditional skirt steak to create our own Southwestern version of this popular dish: Shrimp Ceviche, Chipotle Marinated Steak Fajitas, Chunky Avocado Salsa, Roasted Tomatillo Salsa, Habanero Pickled Onions, Jicama-Orange Salad with Red Chile Vinaigrette Dressing and Coconut Pound Cake. Demonstration Class, 3-hours.

Southwest Tapas

Tapas are a traditional Spanish way of eating with origins that ostensibly date to the 13th century. They are small appetizers/finger foods, made from a wide variety of ingredients. In contemporary restaurants they are often combined to make a full meal. Our class prepares Tapas with a Southwestern flare: Spanish tortilla, roasted pepper quesadillas with goat cheese, sauteed shrimp with orange-chipotle honey mustard sauce, meatballs with Romesco sauce, and apricot empanaditas. Demonstration Class, 3-hours and includes lunch.

Southwest Party Fare

Want to impress your friends with what you did in Santa Fe? Invite them to a party and wow them with the Southwest party fare that you will learn to prepare in this fun class: Gazpacho, Crab and Corn Fitters, Goat Cheese and Mushroom Relleno served on Red Chile Sauce, Mini-shredded Pork Tacos, Corn Tortillas and Apple Pie Tamale. Demonstration Class, 3-hours.

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.

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.

Mole and More

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.

Simply Santa Fe

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.

Southwest Appetizers

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.

Cooking Inspired by Georgia O'Keeffe

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.

The O'Keeffe class on Thursday July 21st is cancelled.

Hands-On Classes

We are ready to start offering hands-on classes to the public again! We will do our best to keep people socially distanced by keeping groups working in different areas. If you are fully vaccinated, you will be able to participate in the class without wearing a mask, but we ask you to wear a mask if you are not fully vaccinated. The class will be full when we have four full workstations full. Please be patient with us as we work to navigate this new world post Covid.

New Mexico Sweets

New

Just in time for the holiday season! Come spend three hours honing your baking techniques in this hands-on class. Learn the “tricks of the trade” from a certified pastry chef while preparing some of New Mexico’s favorite sweets, Green Chile Apple Pie (and the pie crust!!), Biscochitos, Rosemary Pinon Shortbread and Spanish Hot Chocolate. You’ll be ready for any festivity and never be afraid of making a pie crust again!

This is a hands-on class that can accommodate up to 16 people. Of course, you will be tasting everything that is made, so have a light lunch!

Southwest Soups!

New

Join Chef Michelle Chavez for a hands-on class in which she shares some of our favorite soup recipes: Roasted Corn & Poblano, Smooth & Silky Tortilla Soup and a Green Chile, Chicken and Chico Stew. The soups will be accompanied by Blue Corn Muffins, Quesadillas and Puff Pastry Twists. The class will run approximately 2 hours and will include lots of delectable tasting along the way!

Tamales l

Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types, red chile and pork, Southern Mexican chicken in banana leaf and blue corn calabacita, all accompanied by an authentic New Mexican red chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited in capacity.

More Tamales

Come spend 3-hours to learn the intricacies of making traditional tamales. To highlight different tamale-making techniques we have chosen to make three different types; green chile and chicken tamales, Asian influenced duck tamales with a sweet and sour sauce, and green tamales with chayote squash and poblano crema all accompanied and an authentic New Mexican green chile sauce. You will use these techniques to make your own tamales, share your experience with the chef while they cook and then enjoy the tasty fruits of your labor at the end of class.

Reserve your space early; this 3-hour class is limited in capacity.

Rellenos

The word relleno means 'stuffed'. That being said there are so many varieties of chiles to stuff with many different fillings and batters. There are traditional rellenos and rellenos associated with traditional celebrations. Come join us in making three different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos and chiles en nogada.


Reserve your space early; this 3- hour, hands-on class is limited in capacity.

Tacos

When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class! You will be preparing Potato, Poblano Chile and Spinach Tacos and Tacos al Pastor made with flour tortillas with salsa fresca.

We will have four working stations and following Covid safe precautions
we want to inform you that you may be paired with someone you don't know.

Hands-on. Reserve your space early; this 3-hour class is limited in capacity

More Tacos

New

When you make a taco, you are building your own meal by personalizing your filling, your salsa and your garnish. Come have fun with tacos in this hands-on class! You will be preparing Fire Roasted Corn and Poblano Chile Tacos, and Carne Asada Tacos with corn and flour tortillas and roasted tomatillo salsa. We will also be serving Baja Style Fish Tacos with Chipotle Mayonnaise as part of your meal.

Hands-on. Reserve your space early; this 3-hour class is limited in capacity

SW Sauces

Any dinner can be fantastic if you keep the right sauces stocked in your kitchen. In this workshop you will prepare the only three hot sauces you will ever need: smokey adobo tomato, green chile poblano, and herb and mustard mango habanero. Take your tasty products home to enjoy with your favorite meal!

Reserve your space early; this 2-hour class is limited in capacity.

"I took a hands on class, Hot Sauces... Five star experience all the way."
Honolulu, 8/13

Salsa l

This hands-on class will give you the opportunity to prepare four different salsas that spice up even the simplest of dishes. You will spend a few minutes learning about the history of salsa, then begin chopping and dicing! You will learn to make and taste; pico de gallo, chayote orange salsa, pineapple, red chile and ginger salsa, and apple, raisin and pine nut salsa. These are quick make-ahead salsas for appetizers, entrees and even dessert.

Reserve your space early; this 2-hour class is limited in capacity.

The Chile Workshops

Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable (even though it is a fruit!) and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. Choose between our Red Chile or Green Chile Workshop...or you can do them both! Classes are 2 hours long and include tastings only.

Red Chile Workshop

Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include a lively discussion of the various dried red chiles and you will prepare: corn tortillas, red chile sauce made from New Mexican powder, roasted tomato & chipotle sauce, and red chile sauce made from New Mexican pods
Choose between our Red Chile or Green Chile workshop...or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.

Green Chile Workshop

Do you love chile? Are you curious but unfamiliar? Our Chile Workshops will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary history and discover how to handle them safely and efficiently in the kitchen. This workshop will include an in depth discussion of the various fresh green chile and you will prepare: corn tortillas, green chile sauce, roasted tomatillo & cilantro sauce and green chile, mint & tamarind sauce
Choose between our Red Chile or Green Chile workshop, or you can do them both!

Reserve your space early; this 2-hour class is limited to 16 people.

Chile Amor

Do you love chile? Are you curious but unfamiliar? Our Chile Amor class will delight those already familiar with New Mexico's official state vegetable and light the fires of passion for those yet uninitiated. Here in the Land of Enchantment, chile is more than an ingredient; it is the embodiment of a diverse and rich cultural heritage and a distinct Southwestern lifestyle. Participants will explore chile's unique culinary and medicinal qualities, learn to identify different varieties, and discover how to handle them safely and efficiently in the kitchen. After the introduction we'll don aprons and prepare red and green chiles sauces and homemade tortillas to taste!

This is a hands-on class limited to 16 participants.

Restaurant Tours


TerraCotta Wine Bistro is a smart casual food and wine restaurant located in the historic district of downtown Santa Fe, New Mexico, in a charming 19th century adobe building near the Georgia O’Keeffe Museum and the Downtown Plaza. This unique Santa Fe restaurant features globally-inspired food, wine and beer, utilizing local and regional foods made from high quality, seasonal ingredients. A fun, inviting and informal ambiance offering moderately priced dishes and a great Sunday Brunch!

Market Steer Steakhouse Owner and General Manager of Market Steer Steakhouse, Kristina Goode, runs her restaurants on respect – respect for her guest, her employees, and the food – paired with a fine splash of fun. She aims to bring that same approach to Market Steer Steakhouse, which was voted the #1 Best New Restaurant by the SF Reporters Best of Santa Fe in 2019. Chef Kathleen Crook received national recognition as one of the Best Chef’s in America, when living in Aspen and opening Steakhouse 316 and was featured on Season 2 of Cooking Channel’s “Chuck’s Eat the Street.” She is currently a finalist in the SF Reporters 2021 Best Chef of Santa Fe. Located in the Hotel St. Francis, it is not to be missed!

Gruet Tasting Room is where we will dive into discovering some of New Mexico’s finest wine.Founded in 1984, Gruet Winery specializes in Méthode Champenoise sparkling wines. Family owned and run, the New Mexico-based winery produces Pinot Noir and Chardonnay-based sparkling wines and a small collection of still wines, with roots originating from Gilbert Gruet’s Champagne house in Bethon, France. More than 25 vintages later, Gruet Winery has achieved unprecedented acclaim and remains a favorite of the nation’s top sommeliers. New Mexico is where it all started for Gruet’s American venture. Bone-dry sandy soils, very high elevations, a dramatic day-to-night temperature swing for great acidity and a history of monastic winemaking dating back more than 400 years make this a special region.

Sassella The name “Sassella” comes from a hamlet of 60 residents known for its vineyards near where Chef Cristian Pontiggia grew up. In addition to working at two Michelin Star restaurants in Europe, Lombardy native Chef Cristian Pontiggia has received several awards from La Confrérie de la Chaîne des Rôtisseurs, an international gastronomic society. The Italian government recognizes him as a Master Chef, and he holds a culinary degree that certifies him as a Doctor of Enogastronomy. He headed kitchens in Bellagio, Italy, and the Four Seasons Hotel in London. Pontiggia did prior local stints at El Nido, Osteria D’Assisi and Steak Out in Taos.

“I love every region of Italy, and I’ve included on Sassella’s menu several dishes only found in small towns throughout the country,” Pontiggia said. In addition to trying a delectable taste of Cristians’ food at the restaurant, he will also be taking you into his new deli featuring authentic ingredients and gifts from Italy! Don't miss a memorable meal at Sasella!


Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations following one of our Restaurant Walking Tours! Tours run Friday afternoon, 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Important: Please Read!

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft. Please advise us of any food allergies at the time of your registration so we can let the restaurants know in a timely manner.

Pranzo is one of Santa Fe’s long standing restaurants that has become a locals favorite place to enjoy great Italian food mixed with a friendly and inviting atmosphere. Pranzo closed for a time while looking for a new home and has just re-opened across the street from The Santa Fe School of Cooking. Pranzo is still owned and operated by Chef Steven Lemon. Santa Feans have been anticipating the return of one of their favorite restaurants for too long. The wait is over, come see what all the buzz is about!

La Casa Sena Tucked away in a historic building with an enchanting garden courtyard, La Casa Sena feels like a hidden gem nestled in the heart of the Santa Fe Plaza. Featuring Mediterranean cuisine, an award-winning wine list, and a spectacular patio we hope to provide a magical experience to locals and visitors alike. By sourcing regional ingredients and creating beautiful dishes, Chef José Rodriguez has a deep appreciation for cultivating a local clientele. “I just want to bring the locals to the table, and give them what they want. I want them to enjoy themselves and have a great experience.”

Horno Chef David Sellers will make his return from a 10-year absence to the Santa Fe dining scene at Horno Restaurant which is slated to open June 2021. David is one of Santa Fe’s favorite chefs and there is a lot of buzz about his return to the restaurant scene of Santa Fe. Sellers was sous-chef at Santacafé for 10 years before opening Amavi in 2007. He spent the past decade spent away from Santa Fe kitchens, first in Connecticut and since 2014 at the Street Food Institute in Albuquerque. Horno will be steeped with street food influences, with a mix of Italian, Mediterranean and touches of Southeast Asia. He describes it as casual dining but with great food and great wine!

Sazon Originally from Mexico City, Chef Fernando Olea has been enthralling diners in Santa Fe since 1991 with his unique interpretation of contemporary and traditional Mexican dishes. Chef Olea creates sophisticated flavors using Old Mexico’s indigenous and culinary traditions alongside ingredients from around the world. His menu is deliberately small, featuring fresh and locally sourced produce and meats when possible. Nothing evokes the mystery of Mexican cuisine more than mole, a regional dish from the heart of the country. Mole is a sauce of complex flavors that usually includes toasted and ground spices, seeds, nuts, chocolate and chile. Many mole recipes contain more than thirty ingredients and some recipes have five varieties of chile alone. Sazon provides a very interactive dining experience featuring these moles. Sazon has received many awards since it opened and is not to be missed when visiting Santa Fe!

Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run Friday afternoon, 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Important: Please Read!

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft.

Restaurant Martin is the embodiment of a 20-year dream to create the perfect balance of refined and comfortable. Chef Martin Rios, and his wife, Jennifer, envisioned a certain ambiance where people from the community as well as Santa Fe’s many visitors could enjoy Chef Rios’ award-winning progressive American cuisine. This family-owned restaurant caters not only to tourists, but to a large and local clientele. Chef Rios, a native of Guadalajara, Mexico grew up in Santa Fe starting in the restaurant business as a 17-year-old dishwasher, eventually working his way up to Executive Chef at several restaurants and hotels. Chef Rios received his formal training at the Culinary Institute of America and supplemented that with experience and training in some of the world’s most honored restaurants and with well-known culinary masters.Martin has been nominated 10 times for James Beards Best Chef of the Year! USA Today recently featured Restaurant Martin as one of Santa Fe’s 10 Best Restaurants!

The name Zacatlan surged from the origins of chef/owner, Eduardo Rodriguez. He was born in Zacatecas, Mexico, which is defines as “the habitants of the land where grass grows”. Zacatlan is the nahuatl translation for “land with an abundance of grass”, and that is where the idea of Zacatlan Restaurant began. Zacatlan desires to continue to preserve the traditions for upcoming generations, while bringing forth new flavors. These new flavors incorporate Southwestern and Mexican influences.

Take a seat at La Plazuela restaurant in Santa Fe, a warm space built in the 1920's that sits below a dramatic, wrought-iron chandelier and lofty foliage, all encircled by hand-painted windows, evoking the style of the Southwest. Enticing specialties are enjoyed beneath expansive skylights that filter natural light and a soothing fountain that creates a romantic Santa Fe dining experience. Whether you dream of classic New Mexican cuisine or an imaginative take on a familiar dish, La Plazuela will satisfy your cravings with seasonal selections. You will also have the opportunity to learn the unique story of Fred Harvey and how he brought fine dining to the West, as La Fonda used to be a Harvey House.

Palace Prime specializes in Steak & Seafood in a space filled with a rich history. Over the course of almost 200 years, the Palace location has been home to one form of entertainment or another. Beginning in 1835, Maria Gertrudis “Tules” Barcelo – commonly known as Doña Tules – opened an opulently decorated casino and hotel spanning Burro Alley, between Palace Avenue and San Francisco Street. Tradesmen, miners, soldiers and travelers on the Old Santa Fe Trail frequented her luxurious establishment, gambling away their hard-earned gold, and enjoying the company of La Tules’ courtesans. At the onset of the Mexican-American War in 1846, La Tules was at the peak of her career as a madam and erstwhile dealer of Monte, a popular card game at the time, amassing a fortune substantial enough to offer loans to the American commanding officers to pay their troops (who eventually would lose the money back to her at the tables). She continued to rise in Santa Fe society as a person of status and wealth, eventually leaving a sizable fortune in cash and real estate holdings upon her death in 1852. Palace Prime still celebrates its rich history in this space that has has been gorgeously updated and renovated to accentuate the fine dining experience you will enjoy!


Because our wonderful Santa Fe Chefs LOVE to feed you, please reconsider dinner reservations after one of our Restaurant Walking Tours! Tours run Friday afternoon, 2PM to 5PM and begin at The Santa Fe School of Cooking, 125 N. Guadalupe St.

Important: Please Read!

Due to the popularity of our tours, we strictly adhere to our 48-hour cancellation policy. Please be aware you will be walking approximately 1-1/2 miles at an elevation of 7000 ft. Please advise us of any food allergies at the time of your reservation so we can let the restaurants know in a timely manner.

Specialty Classes & Events


Brain Food

New

November 17th, 5:30-8:30pm
$75 per person

Please help support a cause near and dear to the owners of The Santa Fe School of Cooking. Five years ago, Susan, Nicole and Kristen lost their husband and father to Alzheimer’s. David Curtis is missed dearly every day. Join us for an evening with Dr. Annie Fenn, M.D. of Brain Health Kitchen for a vegetarian cooking demonstration and meal for fending off Alzheimer’s through Brain-heathy foods. This event will benefit caregivers of Alzheimer’s and other dementias and provide needing funding for the respite program with The Memory Care Alliance. This event is sponsored by Caregiver Wellness Retreat and Santa Fe School of Cooking and funded by a generous grant from Las Campanas Community Funds. We have 20 seats available at no cost for caregivers of Alzheimer’s and other dementias, at a first come first served basis. If you are a caregiver and would like to take advantage of this free opportunity, please contact Melissa at Caregiversretreatinfo@gmail.com. If respite care is needed, please email the Memory Care Alliance, info@thememorycarealliance.org for more information.

Menu to include: Spiced Apple Mocktail, Muhammara Dip, Fig & Olive Tapenade, Spinach & Artichoke Dip, Sardinian Lentil Soup with lots of Herbs, Cheesy Black Bean & Butternut Squash Stuffed Poblanos and Wild Blueberry Polenta Crisp with Vanilla Bean Cashew Cream

Southwest Soups!

New

Join Chef Michelle Chavez for a hands-on class in which she shares some of our favorite soup recipes: Roasted Corn & Poblano, Smooth & Silky Tortilla Soup and a Green Chile, Chicken and Chico Stew. The soups will be accompanied by Blue Corn Muffins, Quesadillas and Puff Pastry Twists. The class will run approximately 2 hours and will include lots of delectable tasting along the way!

Halloween Decorated Cookie Workshop

New

This festive season is the perfect opportunity to try your hand at royal icing decorated sugar cookies! Homemade cookies will be pre-baked into seasonal shapes and our instructor will walk you through the step-by-step process of using royal icing to outline, flood, fill and pipe details onto sugar cookie cutouts in this hands-on class for adults. If you've ever wondered how to make the beautiful themed cookies so often seen at showers, weddings and birthdays then this class is for you! What's more, upon completion you will go home with more than a dozen themed cookies to share at your Halloween gathering!

New

Need some new ideas for your side dishes this holiday season? Let us help you add some new and delicious flavors to your holiday table. We will prepare; Truffled green bean casserole, Brussels sprouts with lemon and chile flakes, Butternut squash with bacon, sage and gruyere, Green chile scalloped potatoes, Whipped cauliflower and parsnips, Cranberries with chipotle, orange and cinnamon and the Perfect homemade roll!

High Altitude Baking with Molly Mix

New

Learn the fundamentals of high altitude baking in this demonstration-style class!

Explore the role that each ingredient plays in achieving a perfect finished product and study keys to successful home baking from a scientific perspective. Watch as Molly cooks through recipes for fluffy yeast rolls, seasonal fruit pie, and a perfectly light vanilla cake, then sample "before-and-after" versions of classic chocolate chip cookies. Each recipe will provide an opportunity to study when and how to adjust ingredient volumes, time and temperature at many elevations. Enjoy the freshly baked goods over a cup of pinon coffee and have all your culinary questions answered! You will take a goodie-box of treats home to enjoy later.

We will discuss the "whys" and "hows" of excellent home baking at every altitude so whether you live at sea level or 9,000 ft, leave with the confidence to create beautiful baked goods and never ask yourself, “What went wrong?” ever again!

Cheryl’s Low and Slow Faves

New

Followed by an open to the public book-signing, 1:00 to 3:00 PM

In her only cooking class this year, four-time James Beard award-winning cookbook author and radio host, Cheryl Alters Jamison, shares recipes and stories from several of her books. The class includes a sneak peek from next spring’s new Global Smoke, as well as recipes from classics Tasting New Mexico and Texas Slow Cooker. Learn new tricks for using stovetop smokers and slow cookers--from Crockpots to Instant Pots—even for desserts. Get some great ideas for holiday entertaining, as well as autographed books for everyone on your gift list.

Menu includes:
  • Smoked Salmon Bisque
  • Warm Pear Salad with Smoked Garlic Vinaigrette
  • Carne Adovada
  • Thanksgiving Dressing and
  • Cheesecake with Cranberry Compote

New Mexico Sweets

New

Just in time for the holiday season! Come spend three hours honing your baking techniques in this hands-on class. Learn the “tricks of the trade” from a certified pastry chef while preparing some of New Mexico’s favorite sweets, Green Chile Apple Pie (and the pie crust!!), Biscochitos, Rosemary Pinon Shortbread and Spanish Hot Chocolate. You’ll be ready for any festivity and never be afraid of making a pie crust again!

This is a hands-on class that can accommodate up to 16 people. Of course, you will be tasting everything that is made, so have a light lunch!

Christmas is one of the most festive times in Santa Fe! Come get ready to serve a modern Southwest holiday feast for your upcoming season.

Menu includes: Sweet Potato Mash, Green Beans with Almonds, Golden Raisins and Shallots, Corn Meal Biscuits with Chipotle and Cheddar, Sliced Beef Tenderloin Rubbed with Red Chile, Cinnamon and Coffee with a Mushroom Pan Sauce and Eggnog Flan

This is a 3-hour long, demonstration style class including a full meal.

Traditional New Mexican Christmas

Come learn how we do the holidays in New Mexico! Shredded Pork Tamales with Red Chile Sauce, Green Chile Chicken Enchiladas, Hearty Holiday Posole, Calabacitas and our famous official state cookie, Bizcochitos. This is a 3-hour demonstration-style class that includes a full lunch.

Adobe Gingerbread House Making

New

Adobe Gingerbread House Making includes taking home your gingerbread house-You can add up to 3 people to join you to make the house together, each person is an additional $20 per person

Create an adorable Santa Fe style gingerbread house and add a festive touch to your home this holiday season!

Everything you need to make a deliciously beautiful adobe gingerbread house will be provided. Assemble your pre-cut and baked house using royal icing, and add edible accessories to as a decorative touch when completed. Gingerbread recipe and stencils are included, and all materials needed will be provided. Decorate a house of your own or bring a friend or child to share in the process. This is holiday fun for the entire family! (Run time 2 hrs)

Croque-en-bouche

New

Create a show-stopping holiday classic in this hands-on baking class! Each participant will bake, fill and assemble perfect profiteroles into a beautiful tree shape—adorned with delicate caramel threads as a finishing touch. Bring home your finished masterpiece to share with friends and family! Participants must be 16 years of age or older. Dessert will be assembled with hot caramelized sugar and some level of risk is assumed while participating. (Run time 3 hours)

Holiday Cookie Extravaganza!

New

Come feeling festive and leave with a beautiful assortment of homemade cookies in our debut Holiday Cookie Class! Participants will be divided among stations set with the materials needed to create and bake some of the season’s favorite treats including chewy gingerbread men, biscochitos, chocolate caramel nut bars, Christmas wreath cookies, peanut butter blossoms and classic decorated sugar cookies. Class includes all recipes and a bakery box full of cookies made that day!

Max 20 people