Cook the Book: Authentic Mexican by Rick Bayless
$165 per person
Instructor
Our Cook the Book classes celebrate some of our favorite chefs and restaurants through their cookbooks. We select a signature dish from their cookbook, adapt it for the home kitchen, and build a menu around it to bring the book to life. These events are less instruction-based than our other cooking classes and make for an enjoyable night out.
About This Class
While San Francisco has no shortage of killer taquerias, how often do you really tackle classic Mexican dishes at home? One of our go-to sources for making these favorites is the amazing Rick Bayless. Chef, restaurant owner, and author of countless cookbooks, he has been inspired by true Mexican cooking for years and we think his recipes are some of the best.
We’ll center this meal around our take on his classic Carnitas, showing you how to braise (and fry) melt-in-your-mouth pork that is packed with flavor. You’ll learn why two cooking methods are best here, and how to season the meat to create a balanced dish that can be the centerpiece of many menus. Rounding it out with homemade salsas, fluffy rice, drunken beans and a spicy salad, you may never need that late night burrito run again.
Menu
Fresh Salsas (Mexicana and Verde), Guacamole, Spicy Jicama Salad, Carnitas, Tomato Rice, and Frijoles Borrachos
Details
- Wine included
- Full meal served in class
- Work in teams
FAQ
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Cancellation Policy
Patty Ponciano
After spending almost 20 years leading travelers all over the world and exploring delicious and exotic cuisines, Patty decided to pursue her passion for cooking. She enrolled and graduated from the Professional Culinary Program at San Francisco Cooking School. Patty trained at the highly rated Italian restaurant, Perbacco, in San Francisco where she learned first-hand the intricacies and complexities of food preparation, presentation, and service. Today, Patty works as a private chef, teaches cooking classes, and still makes time to travel.
Dario Albiar-Carmona
Dario grew up in a large food-centric family where it was often all-hands on deck in the kitchen. While completing his Bachelors Degree at St. Mary’s College, Dario grew tired of the cafeteria’s monotonous meal plan and decided to get better acquainted with his kitchen and the local grocery store. What started as a meal for 1 quickly became a meal for 6 as several of his friends decided to invest in the new Dario meal plan.
Having spent the last 9 years facilitating professional and leadership development for various organizations, Dario decided it was time to combine his passion for teaching with his love of food and cooking. He went on to complete the part-time Professional Culinary Program at San Francisco Cooking School under Chef Kirsten Goldberg and work the line at The Village Pub in Woodside, CA. If he’s not at home cooking, you can find Dario immersed in his expanding cookbook collection, tending to his vegetable garden, or in the line-up waiting for the next wave.