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 cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.