Flavors of Latin America (3 class series)
$415 per person
Instructor
Please note that this class takes place over the course of three weeks
What You'll Learn
By the end of the course, you will:
- Know the basic ingredients of the Cuban, Salvadoran and Peruvian pantry
- Be able to make your own Aji paste, curtido (pickled cabbage) and ceviche
- Be able to make homemade pupusas
Note: This course takes place over three consecutive Wednesdays
About This Class
Let’s take a trip to Cuba, El Salvador, and Peru! This three-session series will guide you through some of our favorite dishes from Latin America. Each country differs in its cuisine but you will also see similarities in flavors as we explore the native ingredients, cooking methods, and traditional dishes of Cuba, El Salvador, and Peru. Each night will dive deep into one cuisine, wrapping up with a stellar meal of everything you’ve made.
Chef Patty’s ancestry is from El Salvador and she has taken several trips to Cuba, Peru, and throughout Latin America so she brings her love of travel and food together in each recipe.
Menu
Cuba: Croquetas de Jamon, Congrí (Rice and Black Beans), Ropa Vieja (Shredded Beef), Pollo Frito a la Criolla (Creole Fried Chicken), and Arroz con Leche
El Salvador: Curtido, Tomato Salsa, Yuca, Pupusas (with cheese, beans and chicharon) and Sweet “Quesadilla” Cake
Peru: Ceviche, Ahi Paste, Papas a la Huancaina (Potatoes with spicy cream sauce), Shrimp and Lomo Saltado, and Alfajores
Details
- Wine included
- Full meal served in class
- Work in teams
- Three-session series
- Ages 18+
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.