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 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.