Those who don't learn proper cooking techniques are doomed to a life of licking pages from fancy food magazines. Cause a stir with this Groupon.
Choose from Three Options
- $29 for a group-demonstration cooking class for one at the Albuquerque location (a $65 value)
- $57 for a group-demonstration cooking class for two at the Albuquerque location (a $130 value)
- $520 for a full weekend of cooking classes at the Corrales location (a $1,050 value)
During group-demonstration classes held from 5:30 p.m. to 8 p.m. on the fourth Thursday of every month, students take notes on the recipes prepared by the chef, and then taste the food afterward. The classes' menus include New Mexican–style southwestern cuisine, such as green-chili chicken enchiladas, fish tacos with salsa, and mexican cinnamon coffee.
Beginning with a small reception at 5 p.m. and followed by a cooking session on Friday evenings, the weekend classes give students the opportunity to spend two full days in the village of Corrales, learning invaluable techniques for cooking southwestern cuisine. Saturday and Sunday mornings begin with a continental breakfast before attendees gather to learn about the day's recipes and ingredients, eventually splitting off into groups of two or three to re-create the dishes on their own. At the end of the weekend, students receive a cookbook, an apron, and a diploma to take home.
Jane Butel’s Southwest Cooking School
Jane Butel helped lead the trend to popularize southwestern cuisine when she published her first book of New Mexican recipes in the 1960s. Her shelves now feature 20 self-authored cookbooks, which explore regional topics such as how to create the perfect chili and how to incorporate fiery peppers and spices into everyday cooking. Not content with sharing her passion for southwestern foods through books and skywriting alone, Jane founded her cooking school in 1983, where she continues to host group demonstrations and hands-on cooking lessons. Ranging from three hours to one week long, these programs can teach students the history behind the recipes and the ingredients in addition to techniques essential in preparing the meals. Jane gathers many of her ingredients from the Pecos Valley Spice Company, a market she personally founded that specializes in Mexican and New Mexican chilies, blue-cornmeal products, and spice rubs.