A culinary melting pot of African, Indigenous Taino, and Spanish cultures, Puerto Rico has a pantry all its own. Join Gino Garcia in this exploration of the vibrant flavors and culinary techniques of this Caribbean island. You’ll begin by learning how to make sofrito, adobo, sazón, and annatto oil – the building blocks of Puerto Rican cuisine – and how to utilize them in a variety of dishes. On the menu: pinchos de pollo (grilled chicken skewers glazed with guava barbecue sauce); arroz con gandules (banana leaf-steamed rice with pigeons peas and pork); quimbombó guisado (okra braised in sofrito and tomato sauce) and tostones (smashed and fried plantains) with mayoketchup.

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.