Cooking Class: A Taste of Puerto Rico
In this colorful hands-on cooking class, Chef Kelly breaks down beloved Puerto Rican dishes so that you can learn to recreate them for your friends and family.
Boost your kitchen confidence as you master four iconic Puerto Rican recipes and familiarize yourself with lush produce, rich spices and traditional cooking techniques. You'll start by serving up a savory mofongo con camarones a la criolla with shrimp, green plantains, sofrito and tomato sauce. From there, green plantains take center stage in a whole new way as crispy tostones with mojo sauce. For your entrée, you'll tackle arroz con gandules y pernil — or Puerto Rican rice with pigeon peas and pork — and you'll finish with a classic Puerto Rican dessert, tembleque with coconut milk and cinnamon.
Mofongo con Camarones a la Criolla
With shrimp, green plantains, sofrito and tomato sauce
Tostones con Mojo
With green plantains, garlic and extra virgin olive oil
Arroz con Gandules y Pernil
With rice, pigeon peas, pork shoulder and sofrito
With coconut milk and cinnamon
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 75 minutes
- Activity Level
- LabelsCouples, Gourmet, Date Night, Latin
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Kelly
01 Jun 2023
The Asian dumpling class was super fun. I am confident I could make these at home now. It will be a showstopper for a party.
30 May 2023
This class was wonderful! It was great fun to learn a bunch of different ways to fold dumplings. Highly suggested!
29 May 2023
Fun, relaxed night where we got some insightful tips on how to improve our pasta making efforts.
$ 105 Per person
all-inclusive: 1.25-hour class, meal and taxes.
Event location: Denver
Exact location is provided after booking.
Meet your chef
Chef Kelly is a culinary instructor well versed in many different types of cuisines. Notably, her professional achievements include a position as the managing lead instructor at a notable recreational cooking school in NYC, as well as working in the test kitchens of one of the top gourmet food magazines in the country.
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