Opening Hours: Wednesday - Sunday, 12 - 5pm | Closed Monday & Tuesday

Feed Your Mexican Food Skills at LA Plaza Cocina’s Teaching Kitchen

LA Plaza Cocina, the nation’s first museum/teaching kitchen dedicated to Mexican cuisine offers an enticing slate of food talks and tastings that will take participants on a culinary journey of México’s finest food and drinks. 

This series of cooking classes and talks and tastings brings the art, food, and history of Mexico, Mexican and Mexican-American cooking in the United States to life. Sessions take place at LA Plaza Cocina’s teaching kitchen, located at 555 North Spring Street, Los Angeles, CA 90012. 

LA Plaza Cocina’s programming during July 2022 is segmented into three series: 

  • Hecho con Amor – Learn the secrets of L.A.’s best-known chefs at these hands-on cooking classes. Sessions are limited to 16 participants. 
  • Pláticas y Pruebas – Pairing authors and experts on Mexican cuisine and beverages in a learning environment, followed by a tasting. Classes are limited to 30 participants, unless otherwise noted. 
  • Sabor a México – Chefs and experts present the flavors of México’s regions and holidays. Classes are limited to 16 participants. 

Attendees of LA Plaza Cocina’s food programs must provide proof of vaccination to attend both the cooking classes and demonstrations. In addition, all attendees must wear a mask for the duration of the program except for eating and/or drinking. For those who are NOT vaccinated, we require a negative COVID-19 test 72 hours prior to attending this event.

The classes take place on Thursdays at 7pm or Saturdays at 10am. Register via Eventbrite.


Saturday, October 8 | 10am | $60
Hecho con Amor: Honoring the Life Stages of Maize through Cuisine
LA Plaza Cocina is excited to introduce to you the world of white and purple heirloom corn; representing the stages of life (youth, adult, elder and spirit), this cooking class will activate ancestral and traditional taste memories.
The menu and recipes to be explored include:

  • Atole Blanco de Nixtamal
  • Three Sisters Salad
  • Santa Quesadilla de Huitlacoche
  • Corn Silk Tea

Instructor: Claudia Serrato, PhD, Indigenous Culinary Anthropologist; Professor, Chef and Co-founder of Across Our Kitchen Tables
Register here:

Saturday, October 15 | 10am | $30 – 60
Sabor a Tres Leches Cake (Mason Jar Edition)
In this class, Parent(s) and Children will work together to learn how to make Tres Leches in a Mason Jar. The preparation of this recipe will yield a light sponge layer that is perforated after baking and then steeped in a succession of three milks: evaporated milk, condensed milk, and heavy cream or whole milk. The result of this soaking is a wonderful cake with a rich and moist density that gives it a luxurious and unique taste. Instructor: Pastry Chef Norma Salazar
Register here:

Thursday, October 20 | 7pm | $60
Hecho con Amor: Chorizo Making with Humberto Raygoza, The Chori-Man
Learn all about making artisan Chorizo from Chef Humberto Raygoza, a fourth-generation chorizo maker. This hands-on class will explore Chef Humberto’s culinary family legacy from Zacatecas, Mexico. In this class, Humberto will teach students his family’s traditional art of chorizo making. Students will participate in all stages of the chorizo-making process: grinding the meat, mixing the spices, blending the adobo sauce with the meat, and hand-tying the chorizo links in the traditional Zacatecan-style of the Raygoza family. Participants will taste different chorizo flavors and discuss their differences. Students will also take home adobo sauce and the chorizo they make in class. Special Guest and Instructor: Chef Humberto Raygoza, The Chori-Man
Register here:

Saturday, October 22 | 10am | $30 – 60
Hecho con Amor: Pan de Muerto
Dia de los Muertos is celebrated all over Mexico with traditions and food. On November 1 and 2, it is the time to honor the spirits of those friends and family members who have passed away. In this class, participants will learn to prepare thisdelicious bread that is decorated with “bones” of dough and sprinkled with cinnamon and sugar. Instructor: Master Baker Alex Peña, Founder of Baking Evolution; currently working on a cookbook on the history and evolution of pan dulce. Please note that this class is open for both parent(s) and children between the ages of 12-17. NOTE: An adult must accompany any child who wishes to attend this event. A child between the ages of 12-17 cannot attend this event without adult supervision.
Register here: