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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.

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


Southwestern Christmas in Santa Fe!

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: Winter vegetable salad with red chile grapefruit vinaigrette, beef short ribs adovada, green chile green bean casserole, herb roasted potatoes, shaved cabbage salad with serrano, chocolate cream pie with red chile whipped cream.

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

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

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

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

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

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.

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

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

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

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.

Contemporary Southwest VII

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.

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.

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

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

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

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 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

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

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

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!

Santa Fe Favorites

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.

$77.00 See Dates and Register

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

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

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

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.

Mole and More

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.

East Meets Southwest

Hot and sour shrimp soup with chicos, soy braised pork belly tacos, kimchi and tofu rellenos with avocado-cilantro creme, Thai style slaw with green papaya and jicama, coconut sticky rice with mango and red chile-pinon praline

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

All hands-on classes are limited to 16 participants

Pizza on the Patio

Celebrate the summer season with this intimate, hands-on class on the Santa Fe School of Cooking’s own patio. Everything will be prepared on our grill and our new wood-fired oven!

Grilled Caesar salad, blue corn pizza with crushed tomatoes, carmelized onion and local New Mexico goat cheese, pizza with chorizo and green chile, peach cobbler. This is a hands-on class - Maximum of 12 people.

More Tamales

You have learned the basics of tamale making in our Tamale I class, now it's time to get down and learn the tricks of the trade like the higher end restaurants; tamales with duck confit in cherry BBQ sauce, mushroom and herb filled tamales with parmesan and truffle oil served with chipotle butternut squash sauce, and pear, pinon and goat cheese filled tamales
with rosemary red chile caramel sauce. You will learn new techniques to make your own high-end tamales, share your experience with the chef while you 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 to 16 people.

Rellenos

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 four different types of chiles rellenos; New Mexican tempura rellenos, ancho chile rellenos, cream cheese stuffed jalapenos en escabeche and chiles en nogada.

Reserve your space early; this 3- hour class is limited to 16 people.

Tacos

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. Tacos will be prepared fiilled with potato, poblano chile and spinach, hot & smoky shrimp, chicken guacamole and tacos al Pastor, made with blue corn tortillas, flour tortillas and salsa fresca.

Reserve your space early; this 3-hour class is limited to 16 people

More Salsas

This hands-on class will give you another opportunity to prepare four salsas that will spice up your meals. After a brief introduction, you will begin to chop and dice the ingredients to make and taste; white gazpacho salsa, mango jalapeno salsa, tomato, raisin and red chile salsa, bing cherry-pistachio salsa. These are salsas that can be made ahead make-ahead for appetizers, entrees and even dessert.

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

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 to 16 people.

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

Salsa l

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 to 16 people.

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 to 16 people.

$102.00 See Dates and Register

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

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: flour 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

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


Restaurant Walk I

la boca chef
The Palace The legendary Palace Restaurant and Saloon is a destination for visitors to Santa Fe and a local hotspot. The very talented duo of Jen and Evan Doughty team up with their staff to offer beautifully layered cuisine that highlights every flavor of your dish. Eat in the elegant Grand Dining Room or the saloon with its red, flocked velet wallpapered walls for a meal you will not forget!


Gruet Santa Fe Tasting Room In 1983, the Gruet Family
was traveling through the southwestern part of the US, and while in New Mexico met a group of European winemakers who had successfully planted vineyards in Engle, near the town of Truth or Consequences, 170 miles south of the city of Albuquerque. After hearing of vineyards planted there as early as the 1600s, and learning about the specific climate and soil conditions of the region, the Gruet Family knew they had found what they were looking for. In 1984, Gilbert Gruet – whose Champagne house (Gruet et Fils) has produced fine Champagnes in Bethon, France since 1952 – made the decision to plant an experimental vineyard in Engle, NM. The plantings were exclusively Chardonnay and Pinot Noir grapes. Two of his four children, Laurent and Nathalie Gruet then relocated to New Mexico to begin their American winemaking adventure.

Anasazi Restaurant Traditional Southwestern cuisine serves as the foundation for the menu of this beautiful restaurant located in the Inn of the Anasazi. Latin influences enrich the time-honored fare and celebrate Santa Fe's vibrant Latin communities. The property welcomes a new Executive Chef, Edgar Beas, who finds inspiration in Santa Fe's rich culinary history as well as seasonal, local ingredients.

IL Piatto During the growing seasons Il Piatto chef/proprietor, Matt Yohalem has the local farmers bring their trucks to the front of Il Piatto early in the morning to provide him with the best selection of the freshest local ingredients available in Santa Fe. Using these ingredients Chef Yoholem will entertain you with the preparation of one of his uniquely delicious regional Italian cuisine. Matt puts on a great show!

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 dietary restrictions at the time of your reservation so we can let the restaurants know in a timely manner.

Restaurant Walk II


Restaurant Martin is the restaurant that Chef Martín Rios and his wife Jennifer envisioned: A comfortable, refined and pleasing atmosphere where local people and Santa Fe visitors can enjoy Chef Rios' award-winning progressive American cuisine. He has a long-standing reputation for his innovative combination of flavors, colors and presentation. Using fresh, local produce and organic meats and poultry, Chef Rios creates cuisine that reflects Southwestern and Asian styles influenced by his classical training in French technique. He has multiple nominations for the Best Chef in the Southwest by the James Beard Foundation.

Café Sonder In 1947, Greek immigrant, Dan Razatos, opened the famous Plaza Café in downtown Santa Fe where it remains as busy as ever. The new Razatos’ family venture, Café Sonder, located in the Guadalupe District, offers a simple, quality American Dining menu, craft beers and carefully selected wines. If you are a Plaza Café fan you won’t want to miss this iconic Santa Fe family’s newest restaurant!

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.

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. At Sazon 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.

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 dietary restrictions at the time of your registration so we can let the restaurants know in a timely manner.

Restaurant Walk III

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!

Dinner for Two is a family-owned restaurant with an intimate fine dining atmosphere. Owners, Andy, Gregory and Pam Barnes use only grass fed organic beef, the freshest fresh, local products and seasonal foods to create their lively menu all paired with an award winning wine list! We love Dinner for Two !

At Trattoria A Mano our focus is to transport our guests through time and place by providing authentic northern Italian dishes and an atmosphere reminiscent of a cozy, rustic, and romantic trattoria! Combining a well-chosen wine list with draft beers and attentive yet friendly service, A Mano is perfect for a family outing, a get-together with good friends, a date night, or that special celebration!

State Capital Kitchen Chef Mark Connell and co-owner Arthur Martel opened Santa Fe's newest hot spot, State Capital Kitchen, in early 2016. Come see the artisanal American dim sum joint that has a secret ingredient-playfulness!

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 dietary restrictions at the time of your reservation so we can let the restaurants know in a timely manner.

Specialty Classes & Events


Summer I

Limited to 12 participants

This will be held on the Santa Fe School of Cooking’s own patio, where everything will be prepared on the grill or in our new outdoor wood fired oven! Celebrate the season with this intimate, hands-on classes and come enjoy summer in Santa Fe! Meal to include: Masa encrusted pork chops with a green chile and raisin chutney, grilled sweet potato salad, red lettuce with pears, walnuts and a honey-sherry vinaigrette, and apple empanadas

Pizza on the Patio

Celebrate the summer season with this intimate, hands-on class on the Santa Fe School of Cooking’s own patio. Everything will be prepared on our grill and our new wood-fired oven!

Grilled Caesar salad, blue corn pizza with crushed tomatoes, carmelized onion and local New Mexico goat cheese, pizza with chorizo and green chile, peach cobbler. This is a hands-on class - Maximum of 12 people.

Farmer's Mkt. Class

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.

Spanish Market Class

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 and the author of Espana. 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

Rosé and Summer Wines!

Bring on summer! Join Master Sommelier Tim Gaiser for a tasting of his favorite summer wines. Tim will take you through a flight of delicious warm weather wines including dry rosé, bubbly prosecco, and vibrant whites and reds. All the wines are guaranteed to please and great values as well. Learn everything there is to know about summer wines; how to serve them, best serving temperatures, the right glassware, and the perfect food
pairings. 2 hours

NM Culture & Cuisine Tour

August 20-24, 2018
Hosted by The Santa Fe School of Cooking
Sign up here for the NM Culture and Cuisine Tour

2018 nm cuisine and culture

Santa Fe has made a big name for itself in the culinary scene. For centuries before Santa Fe was even considered a city, there was an interesting and unique food culture cultivated by the Native American peoples. The trinity of cultures, Native American, Spanish and Anglo, that assembled here give our city the foundation for her exquisite food offerings. Our local chefs embrace the traditions of the ancients and draw off their individual backgrounds to produce one of the most diverse and exciting ‘food scenes’ in North America. This four day event will explore the Native traditions and weave its way through the cultural influences of the region. You will explore the contributions of Georgia O’Keeffe and meet some Santa Fe’s top chefs in the contemporary food scene.

Highlights of this upcoming trip include:

  • Picking produce from one of our famous, fun local farmers north of Santa Fe
  • Visiting a New Mexican winery
  • Outdoor cooking class at a beautiful estate in Chimayo
  • Tour of Puye cliffs
  • Native dancers
  • Bread baking in an horno
  • Shopping/restaurant tour through downtown Santa Fe, where you will meet top chefs, local food artisans and farmers
  • Dinner out at one of our favorite restaurants where the chef will host us!
  • Daily cooking classes, including one taught by James Beard award winning cookbook author, Lois Ellen Frank and cookbook author, Margaret Wood who wrote A Painter’s Kitchen

Monday, August 20

This tour officially kicks off at 5:30 PM with a welcome reception at the Santa Fe School of Cooking hosted by Nicole Curtis Ammerman and her delightful and dedicated staff. After getting acquainted, we’re off to one of the city’s legendary restaurants for a sumptuous dinner. Let the festivities begin!

field outdoors SWA0524

Tuesday, August 21

We will meet at the Santa Fe Farmers Market at 8:00 AM under the water tower, where we will explore the seasonal ingredients, meet some farmers and enjoy the hub of activity during the markets peak season. We can expect to find chile, corn, peaches and apples among many other tasty treats. From there, Nicole will lead you on a culinary adventure through downtown Santa Fe where we will visit two restaurants and have private sessions with the chef/owners, tour their property and taste some of their food. We will also visit some culinary hot spots such as a fabulous spice shop. In the afternoon, we will go to the cooking school where you will put on aprons and explore the flavors of New Mexico in a hands-on cooking class. The evening is yours to explore Santa Fe.


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Wednesday, August 22

We begin touring through northern New Mexico with a trip to the northern New Mexico countryside. Meet at SFSC at 8:00, where we will load up and head out to the farm of Matt Romero. Matt Romero spent many years as an executive chef before giving it up to start farming eight years ago. He started by caretaking a ten-acre farm before getting access to his uncle’s 3-acre tract, a tractor and tools. Matt raises chile, tomatoes, potatoes, eggplant, cucumbers, squash, cabbages, herbs and many other types of produce on his small farms. We will pick our own produce to take with us to our next stop. Next up is a stop to the beautiful, Rancho Manzana in the heart of Chimayo. It was the Ortega family residence and housed the original post office and mercantile store, serving the Chimayo community until the 1950's. Great care has been taken in the on-going restoration process, insuring a relaxing, hospitable retreat. One of the SFSC chefs will be waiting for our arrival where we will use the produce we picked earlier to create our own lunch which will be enjoyed in the glorious gardens of Rancho Manzana. We will also squeeze in a trip to Black Mesa Winery, where we will tour the facility and taste some of their award winning wines! Once again, the evening is yours to explore the town!

Thursday, August 23

At 8:00, a van will pick us up at the cooking school, where we head out to the ancient ancestral home of the Santa Clara pueblo people atop the breathtaking Pajarito Plateau, where we will explore the incredible beauty and cultural significance of the Puye Cliff Dwellings, ‘a place between earth & sky’. Journey back in time approximately two thousand years and you will find the ancestors of Santa Clara Pueblo thriving at Puye. Using material found at this site, they sculpted their homes from the soft volcanic rock. We will have a guided tour of these cliff dwellings. We will also help prepare the horno and learn the technique of baking bread in these ovens. The final part of the adventure are native dances from a Santa Clara family. They will dance and share stories of the importance of this tradition to their family. We will head back to Santa Fe and have a few hours of rest before returning to SFSC for a special hands-on Native cooking class with Lois Ellen Frank. 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. We are lucky that the Harvier family, from Santa Clara, will be joining the group for dinner, dancing for us and sharing stories of the importance of this tradition to their family!


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Friday, August 24

Our last morning together will be unforgettable as we explore the influence that Georgia O’Keeffe played in New Mexico art and food. We will start with a private, docent led tour through the O’Keeffe Museum. Then back to The Santa Fe School of Cooking 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. After our lunch together we will say our goodbyes.

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This tour is offered at $1975 plus tax per person. It includes all cooking classes and events at The Santa Fe School of Cooking, dinner out on the first night, our field trips and entry fees and transportation on our touring days. Not included is transportation to Santa Fe and accommodations while in Santa Fe.

Itinerary or Program Modifications: The itineraries listed are subject to modification and change by The Santa Fe School of Cooking.

Sign up here for the NM Culture and Cuisine Tour

Southwest Culinary Boot Camp

Southwest Culinary Boot Camp

Join us for an intensive 3-day cooking program we call the Southwest Culinary Boot Camp! This program is three full days gaining insight into the intricacies, tips and history of Southwestern food that make it so unique. We will cover material from knife skills, flavor labs, cooking techniques, ingredients and historical building blocks of the food. We will meet some of Santa Fe's top chefs who will share their thoughts on important cooking techniques. This is HANDS-ON and very interactive with each day ending with a meal. The class culminates in a final exam where you will design and prepare a final meal for some Santa Fe's best palates!

Upcoming Bootcamp is November 5-7, 2018.

Please call Nicole at 1-800-982-4688 to obtain more information about this special 3-day excursion into Southwestern cuisine.

$1325.00 See Dates and Register

Southwestern Thanksgiving

Please join us to help you create a memorable and tasty Thanksgiving meal-Southwest style!

Menu includes: Red chile bacon deviled eggs, quick pickled green beans, salad of shaved fennel, celery, radicchio and dried cranberries, grilled medallions of turkey breast with green chile turkey gravy, roasted brussels sprouts with garlic chips, red chile corn pudding and pumpkin-pinon pie


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

$90.00 See Dates and Register

Southwestern Christmas in Santa Fe!

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: Winter vegetable salad with red chile grapefruit vinaigrette, beef short ribs adovada, green chile green bean casserole, herb roasted potatoes, shaved cabbage salad with serrano, chocolate cream pie with red chile whipped cream.

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

Traditional New Mexican Christmas

Christmas in Santa Fe is a magical time filled with centuries old culinary traditions. Come learn how we do the holidays in New Mexico! The demonstration will include the preparation of shredded pork tamales and poblano & corn tamales both served with red chile sauce, hearty holiday posole with green chile sauce, calabacitas and our famous official state cookie, bizcochitos.

This is a demonstration style class including a full meal.

$85.00 See Dates and Register

Modern Southwestern Christmas

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: Winter vegetable salad with red chile grapefruit vinaigrette, beef short ribs adovada, green chile green bean casserole, herb roasted potatoes, shaved cabbage salad with serrano, chocolate cream pie with red chile whipped cream

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

$90.00 See Dates and Register