Is this demonstration class suitable for beginners?

Yes, this class is designed for all skill levels and focuses on demonstration rather than hands-on cooking.

Are the recipes gluten-free or allergen-friendly?

Most recipes feature traditional Native American ingredients and are naturally gluten-free, but please notify the school of any allergies ahead of time.

Can I taste the dishes prepared during the demonstration?

Yes, participants usually get to sample the featured dishes, including the soup and grilled quail, plus dessert.

Is parking available at the Santa Fe School of Cooking?

Yes, there is parking nearby, but spots can be limited during busy times, so allow extra time for arrival.

Are children welcome to attend this demonstration?

Children are welcome but the experience is tailored for adults and food enthusiasts interested in culinary traditions.

How far in advance should I book this class?

Booking at least a few weeks in advance is recommended due to the class's popularity.

Native American Culinary Demo in Santa Fe, NM

Experience an unforgettable culinary journey in Santa Fe with the Santa Fe School of Cooking’s Native American III demonstration class. Led by James Beard Award-winning chef Lois Ellen Frank and Native American advisor Walter Whitewater, this unique experience highlights Native American culinary traditions through a hands-on demonstration. Guests will witness vibrant, plant-based recipes featuring traditional ingredients like white beans, butternut squash, and kale, plus a memorable marinated grilled quail with a red chile honey glaze. The session concludes with a delicious Pumpkin Piñon Nut Cake, combining indigenous flavors and techniques. Taking place in the culturally rich setting of Santa Fe, this event offers a rare look into the history and flavors of Native American cuisine, providing both education and inspiration for food lovers and cultural explorers alike. Whether you're a foodie, history enthusiast, or just curious to learn, this demonstration invites you to engage with authentic Southwestern gastronomy in an intimate and engaging setting.

About Santa Fe School of Cooking

Santa Fe School of Cooking is a culinary education and event company based in Santa Fe, New Mexico. The school offers a diverse schedule of hands-on and demonstration cooking classes, themed dinners, and collaborative musical dining events. Classes range from technique-focused demonstrations to hands-on sessions that teach traditional New Mexican, Mexican, and border-region recipes. Students learn dishes such as chilaquiles, corn pudding, cream of green chile soup, carne tampiqueña, tacos al pastor, and salsa macha, and explore ingredients like achiote, lime, apricot, eggplant, and green chile.

The school partners with local venues and cultural organizations to present unique dinner concerts and festival collaborations. Featured events include jazz evenings at Dave’s Jazz Bistro with performers such as Delbert Anderson, Tawanda Suessbrich-Joaquim with the John Rangel Trio, Robby Beasley, Dr. Chris Buckholz, Eddie Daniels, and Lee Musiker. The program has also collaborated with the Santa Fe Indian Market and the New Mexico Jazz Festival, pairing live music and poetry with menus inspired by Native culinary traditions.

Instruction is led by experienced chefs and culinary professionals who design curated menus for holiday dinners, healthy seasonal menus, vegetarian offerings, and culturally rooted tasting menus. The school emphasizes authentic regional flavors, practical techniques, and convivial dining experiences. Visitors and students can expect clear instruction, thoughtfully sourced recipes, and opportunities to taste and take home new skills. Santa Fe School of Cooking focuses on culinary education, cultural connection, and memorable food-centered events. Classes accommodate home cooks and visiting travelers seeking authentic regional cooking experiences and techniques.