Skip to Content


Home::Cooking Classes::Class Descriptions

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.


Search by Class Type or see ALL classes below

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


New

Experience the flavors and aromas of the old city of Jerusalem as we make some classic Eastern Mediterranean dishes:  Tabouli, Arabic Salad, Homemade Hummus (you'll never want to go back to store bought), Lamb Marinated in Sumac,.Garlic and Pomegranate Molasses and Baklava.  You will also learn the history and technique behind this flavor-filled menu.

New

San Pasqual was a simple Franciscan monk devoted to the Holy Eucharist.  He was assigned duties in the monastery’s kitchen. He was known for making wonderful meals with the simple foods that he found in his humble kitchen.  As he cooked, his fellow friars would see him meditating or praying and believed he had the help of angels to assist him in his daily tasks.  He is considered the patron saint of cooks and kitchens.  San Pasqual died on May 17,1592 which is his current feast day.

Let's celebrate our favorite saint, with a Spanish menu based on the regions where he lived.  We will start with a breakfast item that San Pasqual may have eaten, Pan Con Tomate and then move into the dishes from his home region (Aragon) and where he was a monk (Valencia); Tortilla Espanola (the national dish of Spain), Easy Aioli, Roasted Peppers in a Spicy Tomato Sauce, Garlic and Salt Grilled Shrimp, Saffron Rice and a traditional Spanish pastry. 

New

Come get some new ideas for your Easter brunch this year! Red chile honey glazed smoked salmon on sweet onion puff pastry, Agave glazed monkey bread, Chimayo chile deviled egg & asparagus salad, Ham, green chile, cheese brunch bake, Fiesta salsa potato hash and Pineapple upside down pancakes with prickly pear syrup.

This is a 3 hour demonstration style classes that include recipes and a full meal.

New

MaryDawn has been a concept chef for General Mills and was the Executive Chef for Sabra hummus for over a decade. Learn the secrets of the test kitchen from a veteran test kitchen professional.  In this class we will start with a tasting session, learning how to combine flavors.  Next, we will tackle the most bland of meats, Chicken! One basic marinade and three radically different flavors.  Never have sticky overcooked rice again with the tricks provided in this class.  We will also create an elegantly simple tossed green salad with a lemon olive oil vinaigrette. A Spanish dish, Basque style peppers.  The dessert, Country Buttermilk Cake, will help build your cake baking skills.  

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.

Menu includes: Black Bean and Sweet Corn Fritters with Avocado Crema, Butternut Squash and Chipotle Soup with Pepitas and Paprika Oil, Piloncillo Brined All Natural Chicken Breast with Creamy Cotija Polenta and Ancho Chile Mole and Chile Scented Flourless Dark Chocolate Cake with Santa Fe Sweet Spice Chantilly Cream

This is a 3-hour long, demonstration-style class that includes lunch. $52.00

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.

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.

This is a 3-hour long, demonstration-style class that includes lunch or dinner. $52.00


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. Menu will be posted for this class soon!

This class is a New Mexican/Spanish Fusion theme with the following menu; Organic Baby Greens Salad with Apples, Candied New Mexico Pecans, Aged Spanish Manchego with a Sherry and Roasted Pecan Vinaigrette, a New Mexico Style Paella with many of the usuals like Chicken, Shrimp and Spanish Chorizo, but we will add Hatch Green Chile and New Mexico Red Chile with Saffron Aioli and Tarta de Santiago, an almond citrus cake from Galicia, served with Santa Fe Sweet Spice/Vanilla Whipped Cream and Raspberry Coulis.

This is a 3-hour long, demonstration-style class that includes lunch. $52.00

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 yeasted rolls and the ever-daunting angel food cake, then sample your way through homemade divinity candy, chewy chocolate chip cookies and classic vanilla butter cake while studying the “before-and-after” versions of each recipe adjusted for altitude.

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!

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!

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.

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

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!

Joseph's Culinary Pub Chef Joseph Wrede is a Food & Wine Best New Chef, the winner of several AAA Four Diamond Awards, several DiRoNA Awards and has received both Wine Spectator and Wine Enthusiast distinctions. Joseph’s Culinary Pub is a creation of Chef Wrede and his creative business partners. joseph's is the third incarnation of Wrede’s original Joseph’s Table, conceived in Taos, New Mexico, not quite 20 years ago, for which he is well known and loved within the region and beyond. Joseph’s Culinary Pub is designed to be a platform for Chef Wrede’s unique and uncompromising vision on traditional and contemporary cuisine, both regional and international. Joseph rolled out a take menu during the COVID restrictions which won him many more fans and followers as it became some of the most sought after food when the restaurants were not open.

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


New

Experience the flavors and aromas of the old city of Jerusalem as we make some classic Eastern Mediterranean dishes:  Tabouli, Arabic Salad, Homemade Hummus (you'll never want to go back to store bought), Lamb Marinated in Sumac,.Garlic and Pomegranate Molasses and Baklava.  You will also learn the history and technique behind this flavor-filled menu.

Hungry for More: A Day of NM-Inspired Cooking and Writing

New

(Open only to Santa Fe Literary Festival Participants)
10:00 AM to 2:00 PM
$170 per person; Limited to 25 participants

How do you combine all of the ingredients needed for successful food writing? In this Literary Day Trip, you’ll join James Beard award-winner author Cheryl Alters Jamison at the internationally-acclaimed Santa Fe School of Cooking to find out. Jamison will lead a morning of demonstrating some classic New Mexican dishes (like those she pays tribute to in her book Tasting New Mexico). In addition, there will be an opportunity to put on an apron and join in tamale-making; all the while, Jamison shares her expertise on how to make your food writing stand out.


This day trip will be equal parts cooking class, food writing class, and, get this – a full New Mexican lunch with a flight of New Mexico wines! Jamison will share what food writing means to her and what inspires her—writing’s connection to memory, stories, and more – and use vibrant New Mexican ingredients and cuisine as the jumping-off point for work that makes readers, quite literally, hungry for more. She’ll also share her secrets for how to craft the best food writing, especially with recipes, combining technical writing with an evocative literary style–one that shows off a distinctive culinary voice.

New

MaryDawn has been a concept chef for General Mills and was the Executive Chef for Sabra hummus for over a decade. Learn the secrets of the test kitchen from a veteran test kitchen professional.  In this class we will start with a tasting session, learning how to combine flavors.  Next, we will tackle the most bland of meats, Chicken! One basic marinade and three radically different flavors.  Never have sticky overcooked rice again with the tricks provided in this class.  We will also create an elegantly simple tossed green salad with a lemon olive oil vinaigrette. A Spanish dish, Basque style peppers.  The dessert, Country Buttermilk Cake, will help build your cake baking skills.  

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 yeasted rolls and the ever-daunting angel food cake, then sample your way through homemade divinity candy, chewy chocolate chip cookies and classic vanilla butter cake while studying the “before-and-after” versions of each recipe adjusted for altitude.

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

Come get some new ideas for your Easter brunch this year! Red chile honey glazed smoked salmon on sweet onion puff pastry, Agave glazed monkey bread, Chimayo chile deviled egg & asparagus salad, Ham, green chile, cheese brunch bake, Fiesta salsa potato hash and Pineapple upside down pancakes with prickly pear syrup.

This is a 3 hour demonstration style classes that include recipes and a full meal.

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!

New

San Pasqual was a simple Franciscan monk devoted to the Holy Eucharist.  He was assigned duties in the monastery’s kitchen. He was known for making wonderful meals with the simple foods that he found in his humble kitchen.  As he cooked, his fellow friars would see him meditating or praying and believed he had the help of angels to assist him in his daily tasks.  He is considered the patron saint of cooks and kitchens.  San Pasqual died on May 17,1592 which is his current feast day.

Let's celebrate our favorite saint, with a Spanish menu based on the regions where he lived.  We will start with a breakfast item that San Pasqual may have eaten, Pan Con Tomate and then move into the dishes from his home region (Aragon) and where he was a monk (Valencia); Tortilla Espanola (the national dish of Spain), Easy Aioli, Roasted Peppers in a Spicy Tomato Sauce, Garlic and Salt Grilled Shrimp, Saffron Rice and a traditional Spanish pastry. 

Class will meet at 8:00AM under the water tank at the colorful Santa Fe Farmers Market. We will then tour the market, meet the farmers and help pick out the freshest herbs and produce to take back to the school. Back at SFSC, the class will enjoy learning cooking techniques and the history of the foods grown in the region culminating in a magnificent feast highlighting the Farmer's Market fresh ingredients. Menu varies based on the seasonality of ingredients.

Class limited to 16 people, 8:00 AM to 12:00 PM.

Celebrate Spanish Market weekend with the foods of Spain!

Featuring the James Beard award nominated (8 times actually!) chef James Campbell Caruso

Come celebrate the flavors of Spain in a specially created menu by local celebrity chef, James Campbell Caruso. James is the chef owner of La Boca, one of Santa Fe’s most popular restaurants. 20% of the sales of this class will be donated to The Spanish Market. Call for menu details or check our website at santafeschoolofcooking.com

$100 per person