SantaFeToday.com Santa Fe’s Hometown News
Guest feedback means the world to us, and we’re all the better for what we hear. Whether it’s a demonstration class in traditional New Mexican cuisine or discovering contemporary ways of using our favorite southwestern culinary ingredients, the goal is always to ensure that every guest has a delicious experience.
Santa Fe School of Cooking Classes
Watch and Learn from the Pros
The Santa Fe School of Cooking began its culinary journey over 35 years ago by teaching guests how to prepare the regional dishes that have been served on New Mexico tables for centuries. These are the foods loved and eaten at home, and years of refining demonstration classes have brought these cherished dishes into countless kitchens around the world.
Now, demonstration classes have expanded to include specific topics such as brunch, appetizers, contemporary southwestern recipes, and global culinary traditions that have influenced New Mexico cuisine.
Upcoming Traditional Classes
The next Traditional New Mexican I class takes place on Sunday, September 28, featuring foundational recipes such as homemade Corn Tortillas, two kinds of Enchiladas—Cheese with Red Chile and Chicken with Green Chile—Pinto Beans, Posole, and Capirotada (Bread Pudding) for dessert.
For those eager to expand their culinary skills even sooner, Traditional New Mexican III on Thursday, September 18 includes recipes for Classic New Mexican Green Chile Stew, Blue Corn and Green Chile Muffins with Piñon Butter, Quesadillas with Salsa Fresca, and light, luscious Natillas.
Class Dates:
- September 18 – Traditional New Mexican III
- September 28 – Traditional New Mexican I
Get Contemporary
Autumn brings great opportunities to explore the Contemporary Southwest Demonstration Classes, which feature new recipes crafted with ingredients that reflect a twist on traditional New Mexican favorites.
On Saturday, September 20, and Friday, October 17, guests will enjoy Smooth and Silky Tortilla Soup, Grilled Adobo Marinated Flank Steak with Cascabel Steak Sauce, Green Chile Mac `n Cheese, Mojo Marinated Vegetables, and Coconut Flan with Salted Caramel.
The Tuesday, October 14 and Saturday, November 1 classes showcase Smoked Pork Tenderloin with Red Chile Cider Glaze, Apple-Piñon Chutney, Sweet Potato “Tumbleweed,” Braised Swiss Chard, Corn Flan, and Mexican Chocolate Bistro Cake with Fresh Whipped Cream and Toasted Almonds.
Class Dates:
- September 20 – Contemporary Southwest II
- October 14 – Contemporary Southwest VI
- October 17 – Contemporary Southwest II
- November 1 – Contemporary Southwest VI
Topically Yours
Special-topic demonstration classes offer a change of pace or a festive experience. The Authentic Spanish Tapas Class on Tuesday, October 21 includes recipes like Warm Toasts with Serrano Ham and Tomato Spread, Baked Spinach with Goat Cheese and Onion Compote, Grilled Beef with Smoked Sea Salt Caramel, Mediterranean Salad, Shrimp with Almond and Pine Nut Sauce, and Magdalenas.
For an array of appetizers, Southwest Appetizers on October 1 features Avocado Soup with Chimayo Chile Crisps, Bacon-Wrapped Chipotle Shrimp, Duck Confit, Mango and Brie Quesadillas with Lime Sour Cream Sauce, Mini Chicken Tacos, and Duck Confit Phyllo Cups with Red Chile Honey Drizzle. Churro Bites serve as the perfect dessert.
Those who enjoy a hearty breakfast will love the Southwest Breakfast Class on Friday, October 3, with Chilaquiles with Chicken and Green Chile-Tomatillo Sauce, New Mexican Frittata with Red Chile Sauce, Chile-Glazed Bacon, Piloncillo Baked Apples with Cajeta Sauce, and either Mexican Hot Chocolate or a Fruit Liquado depending on the weather.
Brunch lovers will enjoy the Southwest Brunch Class on Thursday, October 10, which includes Blue Corn Pecan Pancakes with Fresh Berry Compote, Chipotle, Spinach and Goat Cheese Quiche, Huevos Rancheros, and spicy Chorizo Cottage Fried Potatoes.
Class Dates:
- October 1 – Southwest Appetizers
- October 3 – Southwest Breakfast
- October 10 – Southwest Brunch
- October 21 – Authentic Spanish Tapas
Ring a Unique Dinner Bell
Some foods and cooking techniques enjoyed today originated in the Old World. The Foods of Spain Class on Tuesday, September 16 explores this culinary heritage with a menu of traditional paella with chicken, seafood, and Spanish chorizo sausage, Pear Bisque with Feta Cheese Crisps, Cucumber Salad with Serrano Ham and Tomato Port Vinaigrette, and Crema Catalana for dessert.
The Roots of New Mexico Cooking Class on Monday, September 22 explores influences from Northern Africa and the Middle East on local cuisine. The class features Fideos, Tacos al Pastor, Chile con Queso, Salsa Macha with Chicken, and Natillas for dessert.
Finally, the Fajitas Demonstration Class on Tuesday, October 28 includes Shrimp Ceviche, Chipotle-Marinated Steak Fajitas with Chunky Avocado Salsa and Roasted Tomatillo Salsa, Roasted Habañero Pickled Onions, Jicama-Orange Salad with Red Chile Vinaigrette, and Coconut Pound Cake to end the meal.
Class Dates:
- September 16 – Foods of Spain
- September 22 – Roots of NM Cuisine
- October 28 – Fajitas
Guests are invited to enjoy a full meal prepared during these demonstration classes, and each participant will also receive printed recipes to take home. Bring your appetite and your curiosity—each class is a chance to taste history, explore flavor, and experience the warmth of Santa Fe hospitality.
