Choose a different location or date to find an available class.
0 seats left
Oaxacan-Style Roasted Pork Tenderloin with Mole Verde
Grilled Tamarind Shrimp
Jicama, Orange and Avocado Salad
Cinnamon Ice Cream with Pan-Fried Bananas and Dulce de Leche
What you will learn
Menu: Oaxacan-Style Roasted Pork Tenderloin with Mole Verde - Grilled Tamarind Shrimp - Jicama, Orange and Avocado Salad - Cinnamon Ice Cream with Pan-Fried Bananas and Dulce de Leche
Class Description: Discover how simple it can be to create south-of-the-border favorites from scratch right in your own cocina. Join us and learn techniques for everything from roasting meat to grilling seafood. Our instructor will walk you through the steps for making an authentic mole and a refreshing springtime salad. Plus, you’ll love working alongside classmates to create a Mexican twist on the classic banana split.
What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.