Get some friends together and reserve your date!
If you are interested in any of our workshops, please contact us to request a date.
All our workshops are taught by Chef María Amalia Garza.
When you come to class, we introduce ourselves and after a short explanation of the menu and ingredients, we get right to work.
The menus posted here are guidelines; please bear in mind that they may change based on ingredient availability.
We'll be looking forward to cooking with you!
IN PERSON PRICING
Classes held at our home kitchen: 1936 Ranchwood Way
Private Class (one-on-one): $300.00
Semi-Private Class (2): $160.00 per person
Intimate Group Class (3): $130.00 per person
Group Class (min 4 - max 6): $110.00 per person
For Classes held off site, different pricing applies, send us an email to find out more.
DISCLAIMER
The Cultural Kitchen, its instructors and employees are hereby released from all responsibility for any injury, loss, or damages sustained by its guests and their property while on the premises during its events.
CANCELLATION POLICY
There is a $15.00 charge if you cancel within 7 days before the class date. A refund or transfer is available up to 7 days before the class is scheduled to begin. No refunds or transfers will be given for missed classes. We reserve the right to cancel or postpone classes, in which case you will be notified and fully reimbursed or offered a credit. There is a $15.00 charge for N.S.F. cheques.
Sample Menus for In Person Classes at our Home Kitchen:
The following are sample menus, ranging from the basics, to intermediate, to skill building levels.
All these in-person classes are available upon request. Gather a group of friends together and book your class.
Mexican Cooking: The Basics I
Learn the basics of Mexican Cooking. In this workshop we learn how to make Tortillas de Maíz (corn tortillas), Frijoles Refritos (refried beans), Arroz Blanco con Plátano Macho (white rice with plantains), Enchiladas Suizas (enchiladas with green salsa), and to finish Ate con Queso (fruit gel with cheese).
Mexican Cooking: The Basics II
Basics of Mexican cooking beginning with Guacamole, Tortillas de Harina (flour tortillas), Salsa Roja (red salsa), Chorizo (spiced pork sausage), Queso Flameado (broiled cheese with chorizo), and Frijoles a la Charra (ranch style beans).
Día de los Muertos
November 2 is the Day of the Dead in Mexico, and the dead are remembered and honoured during this celebration. At home, in stores and cemeteries people build altars made up of flowers, food, skeleton figurines and photographs to honour their loved ones. There is no place like Oaxaca to experience this celebration and that’s what we’re cooking in this class. We’ll start with Sopa de Hongos (Mushroom Soup), Pipián Verde de Pollo (chicken in green Pipian sauce), Arroz con Hierbas (rice with herbs) and for a sweet ending you can sample Pan de Muertos (sweet bread).
Regional Cooking: El Norte
Travel with me to my home area in North-Eastern Mexico and learn to make traditional dishes such as Asado de Puerco (stewed pork in ancho chile salsa), Salsa de Chile de Árbol (tomatillo salsa with chile de árbol), Frijoles Refritos con Tomate y Cebolla (refried beans with tomatoes and onions), Calabacitas Rellenas de Queso (cheese-stuffed zucchini), and Arroz con Leche (rice pudding).
Specialty Mexican: Poblano Chiles
Have you ever tried those pointy dark green beauties called “Poblanos”? These are some of the Mexicans’ favourite chiles because they are so versatile. Come on out and learn how to make Sopa de Chile Poblano (Poblano chile soup), Rajas Poblanas (Puebla style strips of roasted poblanos – with cream and onions), Chiles Rellenos de Queso con Arroz (chorizo and cheese stuffed poblanos) and a delicious cucumber cooler.
Specialty Mexican - MASA
Corn is considered Food of the Gods in Mexico. In this class we will work with “Masa”, Mexico’s corn dough. We will make some of the most popular “antojitos”: Sopes de Papa (potato sopes), Tostadas de Pollo (chicken tostadas) and Gorditas de Manteca , as well as a “Salsa de chile seco” (dried chile and roasted tomato salsa) to go with them. We will also make an “Agua Fresca de Jamaica" (hibiscus iced tea).
Specialty Mexican: Las Sopas de México
Mexico has the best variety of soups, from creamy, luscious concoctions to the spicy, brothy and exciting flavours. In this class we will make a variation of the famous Tortilla Soup, Crema de Calabacita (cream of zucchini), and Pozolillo (pork and corn soup with tomatillos).
Regional Cooking: The Yucatán Peninsula
The food of Yucatán is one of Mexico’s most representative cuisines, with its deep Mayan roots. Come out and learn how to use Achiote, the annatto seed paste combined with pork and citrus juices to make the most delicious “Cochinita Pibil”, eaten along with “Cebollitas Encurtidas” (pickled red onions). We will also make “Pellizcadas con frijoles y queso” (a popular masa “pinched” tortilla topped with beans and cheese) and the fiery “Xni-Pek” (habanero chile salsa).
Specialty Mexican: Sopes y Huaraches
These popular street snacks are very well-loved by Mexicans. They are little - or big - corn boats, crowned with a variety of delicious toppings that will make your mouth water. Come on out to learn how to make three different corn boats, from the tiny Sopes to the long shoe-sized huarache, along with two different salsas.
Specialty Mexican: Antojitos
Come find out what it is that Mexicans love about Antojitos! Enjoy Verduras con Chile y Limón (carrots, cucumber and jicama with chile and lime), Sopes de dos tipos: Papas con Chorizo (tortilla boats with potato and chorizo) y Tinga de Pollo (tortilla boats with spiced shredded chicken) and Pico de Gallo (bird's beak salsa).
Specialty Mexican: Tomatillos
Tomatillos are fortunately becoming more widely available in the area, so come on out and learn how to use them. We will make “Chile de Uña” (fresh tomatillo and chipotle salad), Chilaquiles Verdes (tortilla chips in tomatillo sauce), and “Enchiladas Suizas” (chicken enchiladas in tomatillo sauce).
Specialty Mexican: Dried Chiles
Come out and learn about Mexico’s secret weapon: the dried chile. You will learn the different techniques for using them as well as prepare very traditional dishes with them. We will make Salsa Negra (black salsa), Red Pipián (chicken in red chile and sesame seed sauce), Arroz a la Mexicana (Mexican red rice with peas and carrots), along with a fruit cooler.
Specialty Mexican: Tamales
Tamales are traditionally prepared for fiestas, christenings and during the month of December, for the Posadas and old-fashioned Christmas Eve dinners. When we think of Tamales we think of a group getting together for a mass production - they are not hard to make, but are time consuming; so in Mexico it has always been a social occasion and in this gathering everyone works!
Tamal workshops are held on weekend mornings or afternoons, They can run up to 5 hours, and require a minimum of 4 students.
Specialty Mexican: Mole
This class is for the true Aficionado! Making mole from scratch is not something everybody tackles, but if you truly want to taste a great mole, come to this class! We will make Mole Rojo Oaxaqueño (Oaxacan red mole), accompanied with Arroz a la Mexicana (red rice, with carrots, peas and corn), and for dessert Plátanos con crema (plantains fried in butter served with sweet cream).
INTERNATIONAL WORKSHOPS
Mediterranean Diet
Believed to be one of the healthiest diets in the world, this Mediterranean menu is everything good for you. We'll make Tomato Basil Bruschetta, Quinoa Tabouleh, Broiled Salmon with Sundried Tomato Relish and Minted Fruit Salad with Vanilla Yogurt Sauce.
A Taste of Cuba
Join us as we explore some of the island's favourite foods! We'll make Tostones (fried plantain chips), a delicious and garlicky Congrí (black beans and rice), Cochino al Horno (marinated lemon garlic pork).
A Taste of Spain
Come out and make Spain's national specialties. We will start our meal by making the iconic Pan con Tomate and Tortilla Española, followed by a spectacular Paella and 17th Century Hot Chocolate, for a sweet ending.
A Taste of Morocco
Moroccan food is so exotic and full of flavour! Join me in the kitchen and we'll make a raw Harissa Carrot Salad, Tagine of Chicken with Green Olives and Preserved Lemons, a delicious Couscous with Roasted Vegetables and the traditional Mint Tea with Almond Cookies.
A Taste of Turkey
Let's travel the cradle of civilization this class. On the menu: Carrot and Yogurt Dip, Red Lentil and Bulgur Kofte and a spectacular Meat Borek.
A Taste of Tuscany
Oh.... la bella Toscana... what would you give to be there right now? Well, I can help transport you by cooking up this meal! Learn how to make the simplest but most delicious Panzanella (Tuscan Bread Salad), Crema di Porri (Cream of Leek Soup), and Pollo alla Cacciatora (Hunter-style Chicken).
A Taste of Thailand
Let's travel to Thailand and explore the flavours and aromas of this exotic cuisine. On the menu: Thai Noodle Salad, Easy Red Chicken Curry and Jasmine Rice, followed by Grilled Pineapple with Coconut Dipping Sauce.
A Taste of India
Come join us to tap into the secrets of this highly spiced cuisine! On themenu: Tomato, Onion and Cucumber Salad, Chicken Tikka Masala, Rice Pilaf, Potato Masala, Raita, and Yogurt and Cardamom Dessert.
A Taste of Sicily
I invite you to join me in the kitchen to learn some of Sicily's most famous dishes: Involtini di melanzane (eggplant rolls), Pasta al pesto Trapanese (pasta in tomato almond pesto) and Cassatine di ricotta alla cannella (ricotta and cinnamon tartlets).
A Taste of Greece
Come join us to make a garlicky Roasted Eggplant Dip, followed by refreshing Cucumber and Yogurt Salad, Tomato Rice Pilaf and Mixed Meat Souvlaki. For a sweet ending we will make Almond and Orange Shortbread.
Tapas!
Spain's favourite pastime is bar hopping, and the food of choice is Tapas. We'll start the evening with Pan con Tomate (tomato bread), Tortilla Española (potato, egg and onion frittata), Champiñones al Ajillo (garlicky mushrooms), Camarones Enchilados (spicy chili shrimp), and Manchego and Quince bites.
Zoom Classes:
All these classes are available upon request. Gather a group of friends together and book your class!
LIVE ZOOM CLASSES
Attend from the comfort of your own kitchen
Our new live online classes are designed so you can cook along with us for about 1 ½ - 2 hours.
Classes will be held on weekends, your choice of 10am EST or 5:00pm EST.
As always, we offer classes on demand, so if you have special requests, or different days and times in mind, please let us know!
Once you sign up and pay for the class you will get a confirmation with a Zoom link,
the recipes, the ingredient shopping list, and the equipment you will need for cooking.
We ask that you do your mise en place to be ready for class.
You can cook along with us, or you can pour yourself a drink, sit back and enjoy!
The cost is $250 flat rate, 1-5 connections.
$50 per person, 6-15 connections.
You can pay with Paypal, or if you’re in Canada, we accept e-transfers.
For on demand, customized Zoom parties, birthdays, or team building events prices are available upon request.
Take a look at the class list below, pick your classes and email us to register.
Steak Taco Class
Restaurant Alfaro is a very famous taco joint in Monterrey, México. They make hundreds of kilos of meat every night to mound onto fresh tortillas. We will make our meat the same way and you can make some of the best tacos you’ve ever had, garnished with the customary onion cilantro mix and topped with a fabulous roasted tomato salsa.
Tacos de Carne estilo Alfaro (steak tacos, Alfaro style)
Salsa Asada de Tomate (roasted tomato salsa)
Aguachile Class
Aguachiles are like a cross between a seafood cocktail and a ceviche. Made popular in the coast of north-western Mexico, aguachiles are tangy, spicy and refreshing. The most popular aguachiles are made of seafood, but did you know you can make them with beef as well?
We will make an unusual black aguachile, made with a succulent rib eye steak, and a crisp and fresh Veggie and Chamoy cup, which is a fantastic and healthy street snack in Mexico.
Aguachile negro de rib-eye (lime and chile, rib-eye)
Veggie and Chamoy Cup (carrot, cucumber, beet, jícama, peanuts, chamoy, Tajín and lime juice)
Enfrijolada Class
In Mexico nothing is more everyday than beans and tortillas, but today we are making these outrageous Enfrijoladas by first making a type of quesadilla called sincronizada and then bathing them in a flavourful bean sauce. As usual, garnish is everything and these are crowned with chorizo (optional), crema, queso and Nana’s house salsa.
Enfrijoladas especiales (Bean-bathed tortillas)
Salsa Casera de la Nana (Nana’s house salsa)
The Chorizo Class
Chorizo is a beloved sausage in Mexico, but not sausage as you know it. Ours is more of a flavouring than a protein, so you only need small amounts to make delicious dishes.
In this class we will make a batch of chorizo and then we will use it to make one of our most iconic starters - Queso Flameado.
Chorizo de la Tía Irene (my aunt Irene’s chorizo)
Queso Flameado (cheese and chorizo bake)
Enchilada Class
One of my earliest and fondest food memories is eating Nana’s Enchiladas Suizas. These are so good! Corn tortillas stuffed with shredded chicken and topped with cheese, then bathed in green tomatillo salsa and a drizzle of crema. We will serve them with a traditional side of seasoned whole beans.
Enchiladas Suizas (green chicken stuffed enchiladas)
Frijoles en bola (seasoned whole pinto beans)
The Alambre Class
Alambres are a delicious mix of meat and vegetables that can be made all in one pot. Usually a pairing of bacon and either beef, pork or chicken and an assortment of vegetables, finished with a crown of cheese. This kind of “stir fry” makes absolutely delicious tacos!
We will make a beef Alambre along with a rich and tangy guacamole to make the best tacos!
Alambre de Bistec (sirloin, bacon, vegetables, cheese)
Guacamole Tradicional (avocado, pico de gallo)
The Empanada Class
What could be more delightful than a mini meat hand pie? That’s really what Empanadas are! Join me in class to learn how to make these delicious Empanadas, paired with a traditional Chimichurri Sauce and a fresh green salad using that chimichurri in a vinaigrette.
Chicken Empanadas (ground chicken, onions, garlic, bell peppers, olives)
Chimichurri Sauce (parsley, cilantro, shallot, lemon juice, olive oil, chili flakes)
The Noodle Class
One of my favourite super easy dinners is making noodles. You can have these noodles ready to eat in 30 minutes, so they are perfect for a busy weeknight. We will make a delicious gingery Pork and Oyster Sauce rice noodle dish as well as a crisp and bright mango salad to go with that.
Gingery Pork Rice Noodles (ground pork, rice noodles, ginger, oyster sauce)
Thai Mango Salad (mango, red onion, bell peppers, lime juice, cilantro, peanuts)
The Paella Class
Making a Paella can seem intimidating, but you will see it is really very simple! Join us in class where we will make a Seafood and Chorizo Paella, as well as a refreshing and delicious Cantaloupe Gazpacho.
Paella de Marisco y Chorizo (chorizo, shrimp, mussels, clams)
Gazpacho de Melón (cantaloupe, cucumber, olive oil)
