The food of the Yucatan peninsula has its own identity, with its early Mayan history, later Spanish influence, and its proximity to the Caribbean islands. Join Gino Garcia as you explore Yucatan cuisine and make cochinita pibil (slow-roasted pork seasoned with Yucatecan-style recado rojo and cooked in banana leaves); pickled red onions; sopa de lima (chicken soup flavored with sweet limes); frijoles con sofrito (black beans braised with Yucatecan sofrito); camarones al coco (large shrimp covered with toasted coconut flakes and fried until crispy); mango-habanero salsa; and homemade corn tortillas.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.