Cooking Class: Make Tantalizing Mexican Tacos
Give Taco Tuesday a serious glow-up in this hands-on cooking class with Chef Chris.
Start by cooking seasoned fish and chopping fresh vegetables for pico de gallo before finishing your Baja fish tacos with spicy jalapeño. Then, prepare chili-spiced flank steak tacos topped with smoky chipotle crema and a squeeze of fresh lime. You’ll also whip up a fiery árbol chili salsa with tomatoes and garlic to enjoy on the side. End with crispy cinnamon sugar churros and velvety chocolate dipping sauce. Book this cooking class today and meet your new favorite tacos.
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Baja Fish Tacos
With pico de gallo, tomato, onion and jalapeño
Chili-Spiced Flank Steak with Chipotle Crema
With beef, chili and lime
Chile de Árbol Salsa
With árbol chilies, tomatoes and garlic
Churros
With flour, sugar, cream and chocolate dipping sauce
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 1
- Maximum Guests 14
- Event Duration 2.5 hours
- Activity Level
Activity Level
- Labels Mexican, Fun
Outside Reviews for Chef Chris or Resident Chef
Silvia
14 May 2026
Chef Chris brings a unique depth to every class, blending culinary science with hands-on creativity in a way that is both approachable and fun. Highly recommended for anyone looking for a memorable, hands-on culinary experience led by a chef with both technical expertise and genuine passion.
Chef Chris brings a rare blend of grounded experience and forward-thinking creativity to the kitchen. His culinary path has taken him from the soil up, with hands-on farming and artisanal cheesemaking shaping his deep respect for ingredients. From there, he expanded into the precision and imagination of molecular gastronomy and elevated fine dining. Guided by curiosity, craft and appreciation for the culinary professionals behind every unforgettable meal, Chef Chris creates menus that celebrate both tradition and innovation with artistry on every plate.
