Beginning on June 2, 2022, LA Plaza Cocina, the nation’s first museum/teaching kitchen dedicated to Mexican cuisine, will offer 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 will 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 June and 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.
Hecho con Amor: Mexican Whole Fish Cooking
Thursday, June 16 | 7pm | $60
In this class, we will teach you how to butcher a whole fish and make a three-course Mexican meal including ceviche, fish tacos and Pescado a la Veracruzano. Instructor: Gilberto Cetina, chef and owner, Holbox and Chichen Itza.
Register here: https://mexican-whole-fish-cooking.eventbrite.com
Hecho con Amor: Queso Fresco and Tortillas
Saturday, June 18 | 10am | $60
Let’s make vegan queso fresco from scratch for an easy plant-based cheese dinner. Also learn how to make pickled jalapeños to top them off! We will pair our fresh cheese with handmade tortillas using LA Plaza Cocina Comal and make salsa en molcajete. Instructor: Wendy Centeno, chef and owner, Guayaba Kitchen. Register here: https://queso-fresco-and-tortillas.eventbrite.com
Sabor a Michoacán, Tierra del Molcajete
Thursday, June 23 | 7pm | $60
In this hands-on class, participants will learn about the origin of the molcajete, how to season it, and how to prepare three authentic salsas using tomatillos, tomatoes, chile de arbol, cascabel and more. Instructor, Oscar Ochoa, owner, El Machete Handcrafted Chilli Sauce.
Register here: https://sabor-a-michoacan-molcajete.eventbrite.com
Hecho con Amor: Mayan Cooking Method – Piíb
Saturday, June 25 | 10am | $60
Piíb is a traditional Yucatan cooking method that involves wrapping in banana leaves and underground pit cooking. There are many Pibil recipes, in this class, we will cover Cochinita Pibil and Pibinal and teach you how to cook Piíb style at home in your oven, so you do not have to dig a hole in your backyard. Instructor: Gilberto Cetina, chef and owner, Holbox and Chichen Itza.
Register here: https://mayan-cooking-method-piib.eventbrite.com
Hecho con Amor: Seafood Classics
Thursday, June 30 | 7pm | $60
In this class, we will explore two unique Yucatan seafood preparations: Pulpo en Su Tinta, octopus braised in a wonderfully aromatic sofrito with calamari ink, and Pan de Cazon, black cod with tomato and epazote served in between layers of corn tortilla and black beans. Homemade corn tortillas will be made on LA Plaza Cocina Comal. Instructor: Gilberto Cetina, chef and owner, Holbox and Chichen Itza.
Register here: https://seafood-classics.eventbrite.com
Hecho con Amor: Aguas Frescas
Thursday, July 7 | 7pm | $60
When one says the word agua fresca, what comes to mind is a variety of fruity drinks prepared all over Mexico, consisting of water, fruit, and sugar. In this class, we will be making aguas frescas with unusual ingredients such as spinach, nopal, alfalfa sprouts y más. Instructor: Wendy Centeno, chef and owner, Guayaba Kitchen.
Register here: https://aguas-frescas.eventbrite.com
Hecho con Amor: Yucatán Street Foods – Panuchos and Salbutes
Saturday, July 9 | 10am | $60
Corn masa is the most important ingredient in Mexican cooking. In this class, we will explore two Yucatecan street foods that you can make with corn masa: panuchos and salbutes. Instructor: Gilberto Cetina, chef and owner, Holbox and Chichen Itza.
Register here: https://yucatan-street-foods.eventbrite.com
Hecho con Amor: Mole Verde con Champiñones
Thursday, July 14 | 7pm | $60
There are many varieties of mole made throughout Mexico that take hours to prepare. This mole verde is the perfect combination of warm and fresh but is also amazingly easy to make. We will pair our mole with sauteed mushrooms and eat them with freshly made corn tortillas made on LA Cocina’s comal. Instructor: Jocelyn Ramirez, chef and founder, Todo Verde.
Register here: https://mole-verde-championes.eventbrite.com
Hecho con Amor: Menudo
Saturday, July 16 | 10am | $60
Menudo is a weekend staple across Mexican households that is the perfect bowl of comfort. Learn how to make a plant-based menudo using snow mushrooms to get the perfect texture and flavor the family will love. Homemade corn tortillas will be made on LA Plaza Cocina Comal. Instructor: Jocelyn Ramirez, chef and founder, Todo Verde.
Register here: https://hecho-con-amor-menudo.eventbrite.com
Hecho con Amor: Enchiladas Suizas
Thursday, July 21 | 7pm | $60
Learn to make enchiladas suizas, a classic recipe with a plant-based twist. In this class, we will create green enchiladas suizas using a house made cashew cream and veggie filling. Also learn how to make green lemonade for an all-green dinner. Instructor: Wendy Centeno, chef and owner, Guayaba Kitchen.
Register here: https://enchiladas-suizas.eventbrite.com
Hecho con Amor: Caldo de Albondigas
Saturday, July 23 |7pm | $30 and $60
Meatballs are the most versatile and family friendly-dish one can prepare. In this multi-generational class, participants will prepare albondigas with mint, chipotle and carrots, plus a vegetable-based soup consisting of potatoes, calabacitas y más. This recipe is sure to be a hit with family members at home. Instructor: Sandi Romero, owner, Mama’s Tamales and Tacos Too.
* This class is open for parents and children (12 to 18 years) or single participants. (16 students maximum.)
Register here: https://caldo-de-albondigas.eventbrite.com
Sabor a Michoacán: Uchepuicha/Uchepos
Thursday, July 28 | 7pm | $60
Tamal, or tamalli in Nahuatl, is a beautiful bundle of corn masa filled with many diverse types of ingredients and vary from size and shape depending on the Mexican state. In this class, participants will make uchepuicha/uchepos tamales from the state of Michoacán. These tamales are prepared during elote season and are part of the state’s celebration and festivals. Let’s learn to make tamales de elote fresco with seasonal fresh corn. Instructor: Marlene Aguilar, community-based cocinera and founder of IREKUARHIKUA.
Register here: https://michoacan-uchepuicha-uchepos.eventbrite.com
Saturday, July 30 | 10am | $30
Plática y Prueba: Sabor a Oaxaca (in Spanish)
In this class, students will learn about one of the seven major Oaxacan moles, Amarillo. Even though Amarillo means yellow in Spanish, the sauce will have a hue of orange, due to the varietals of chiles used in recipes today. Originally made with the yellow chilcosle/chilcoxtle chile, an ancient chile only found in Oaxaca, we will observe and taste this thinner silky sauce version of mole amarillo that is used as a braise sauce with chicken. Guest speaker: Alfonso Martinez, owner, Poncho’s Tlayudas.
Register here: https://sabor-a-oaxaca.eventbrite.com