Do I need prior cooking experience for this workshop?

No prior experience is necessary; instructors guide you through every step, making it perfect for beginners.

Is this class suitable for children?

The workshop is recommended for adults and teens due to the techniques and wok environment.

Can I accommodate dietary restrictions or allergies?

Yes, notify the school in advance so they can adjust recipes accordingly.

What should I bring to the workshop?

Bring a notebook, comfortable shoes, and a good appetite; all cooking tools and ingredients are provided.

How many people are in a private workshop?

Private workshops typically accommodate small groups, enhancing personal instruction and interaction.

Will I receive recipes after the class?

Yes, recipes and tips from the session are often shared for you to recreate the dishes at home.

Hands-On Red Chile Workshop in Santa Fe, NM

Experience the rich flavors and culinary traditions of New Mexico’s famous red chile with a private hands-on workshop at the Santa Fe School of Cooking. This intimate class spans over two hours and invites you to actively create a variety of red chile sauces and the iconic Pineapple Red Chile Salsa, alongside fresh corn tortillas. You'll get to taste each of your creations, enhancing your understanding of balancing flavors and textures unique to Southwestern cuisine. Beyond cooking, the workshop offers insights into the cultural importance of chile in New Mexico, sharing stories and heritage linked to this beloved ingredient. Whether you're a culinary novice or a seasoned foodie, this experience provides a welcoming environment to learn authentic techniques directly from expert instructors. Located in Santa Fe, a city known for its vibrant arts and culinary scenes, this workshop is ideal for travelers wanting to bring a piece of New Mexico’s spirit home with them. This hands-on approach makes the Red Chile Workshop not just a cooking class but an engaging cultural immersion into one of the Southwest’s culinary icons.

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.