A Quick Apology — and a Delicious Opportunity at the Santa Fe School of Cooking

BIGTIME APOLOGIES FROM US TO YOU!

In our last newsletter about our half-off demonstration classes, we missed an important detail.
The special is actually BUY ONE, GET THE SECOND ONE HALF OFF.

We sincerely regret the error and hope you’ll still take advantage of this special April offer.

Learning, Not Luck

While corned beef and cabbage aren’t currently on our class menus, there are still plenty of delicious beef dishes and cabbage recipes to explore. And you definitely don’t have to be Irish to get lucky right now.

For a limited time, when you purchase one demonstration class, you can book a second demonstration class at half off using our Half Off Demo Discount. The offer runs through St. Patrick’s Day — Tuesday, March 17 and applies to all of our April demonstration classes.

The lucky charm? When the class ends, the real treat begins — you get to sit down and enjoy the incredible feast that just came to life before your eyes.

Come hungry. But definitely come in April.

New Mexico’s culinary heritage is the foundation upon which the School was built. Nowhere is that more evident than in our demonstration classes, which continue to celebrate the flavors and traditions that brought the Santa Fe School of Cooking to life.

To take advantage of the offer, simply choose an April demonstration class that sparks your interest and book your second class at half off using the code:

HALFOFFDEMO

Keep in mind: the discount code is only valid through Tuesday, March 17, 2026. After that, the luck runs out and the code will no longer be valid.

Explore the classes here:

Santa Fe School of Cooking Classes

Historic Foods, Fresh Fun

New Mexico’s food traditions often begin with the same historic ingredients—but the magic lies in how they’re transformed. With different techniques, seasonings, and inspiration, familiar flavors become entirely new culinary experiences.

Think warm handmade tortillas, pillowy sopapillas, saucy enchiladas, tender carnitas, and of course the famous Santa Fe question: red chile or green?

When the Santa Fe School of Cooking opened its doors in 1989, the Traditional New Mexican classes quickly became guest favorites and remain classics today.

Traditional New Mexican I, II, III, and IV rotate throughout the year, and spring is the perfect time to experience the dishes that made New Mexican cuisine so beloved.

• April 11 — Traditional New Mexican II
• April 17 — Traditional New Mexican I
• April 25 — Traditional New Mexican III

Buen Provecho

Sometimes it’s worth looking just a bit south for culinary inspiration. Our April classes feature beloved dishes from Mexico and Spain that highlight bold flavors and vibrant traditions.

On Tuesday, April 14, the Mole and More class explores one of Mexico’s most iconic sauces. This masterclass demonstrates how a deeply complex mole can transform an entire Southwestern feast.

Our Authentic Spanish Tapas class on Friday, April 24 celebrates Spain’s famous small plates — perfect for cocktail parties, entertaining friends, or simply enjoying a variety of delicious bites.

Then on Tuesday, April 28, Cuisines of Mexico III brings two kinds of enchiladas to the table: Chorizo Enchiladas with Guajillo Chile Sauce and Goat Cheese Enchiladas with Tomatillo Sauce, finished with a refreshing Key Lime Tart.

• April 14 — Mole and More
• April 24 — Authentic Spanish Tapas
• April 28 — Cuisines of Mexico III

Creative and Contemporary

Our Contemporary Southwest classes take the flavors New Mexicans know and love and give them fresh, modern twists.

The Contemporary Southwest Light class on Tuesday, April 7 focuses on lighter, brighter dishes inspired by the region’s ingredients.

Then two more vibrant classes continue the series: Contemporary Southwest II on April 18 and Contemporary Southwest I on April 21, each packed with bold flavors and creative recipes.

• April 7 — Contemporary Southwest Light
• April 18 — Contemporary Southwest II
• April 21 — Contemporary Southwest I

Inspired Influences

April begins with a fascinating culinary journey in the New Mexico Meets the Middle East class on Thursday, April 2. From saffron squash and sweet corn tamales to a sweet baklava finale, the class explores the surprising Middle Eastern influences woven into New Mexico cuisine.

Our Native American Cooking II class on Friday, April 3 is taught by acclaimed food scholar and James Beard Award–winning author Lois Ellen Frank alongside Diné Chef Walter Whitewater, offering a deep dive into Indigenous culinary traditions.

And for those who love breakfast gatherings, the Southwest Breakfast class on Friday, April 4 showcases vibrant morning dishes with a bold Southwestern twist.

• April 2 — New Mexico Meets the Middle East
• April 3 — Native American Cooking II
• April 4 — Southwest Breakfast

One-of-a-Kind Magic

Some classes focus on very specific themes, giving you the chance to dive deeper into particular ingredients, techniques, or inspirations.

On Friday, April 10, the Simply Santa Fe class celebrates local ingredients like seasonal greens, pecans, poblanos, corn, and chiles.

For a truly unique Santa Fe experience, join Cooking Inspired by Georgia O’Keeffe on Thursday, April 23. Guests will meet O’Keeffe’s longtime assistant Margaret Wood, enjoy a cooking class, and receive complimentary museum tickets to explore the Georgia O’Keeffe Museum just steps away.

• April 10 — Simply Santa Fe
• April 23 — Cooking Inspired by Georgia O’Keeffe

Latin Jazz and Cuban Cuisine

Mark your calendar for April 4 at Dave’s Jazz Bistro, when Latin and Cuban jazz meets bold Caribbean cuisine for a one-of-a-kind evening in Santa Fe.

DJB Jazz Curator John Rangel and his ensemble will fill the room with soaring melodies and infectious rhythms, while the chefs of the Santa Fe School of Cooking create a Cuban-inspired feast to match the music.

Music. Flavor. Culture.
An electric night in Santa Fe you won’t want to miss.