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Learn to make one of Mexico’s regional favorites served with rice and beans. We’ll have Tortilla Chips, Salsa and Guacamole to tide you over as the chicken cooks.
Alex Stupak, chef/owner of Empellón Taqueria and Empellón Cocina, and former pastry chef of Alinea in Chicago and wd-50 in Manhattan, returns to De Gustibus to share his seriously soulful and inventive take on Mexican food. In this class, Alex exposes us to a kaleidoscope of flavors in Mexican food that you might not have believed possible – creamy, tangy, sweet,
Mexican cuisine abounds with meat and seafood dishes, each more delicious than the next. In this class, you will discover regional variations on raw and cooked seafood preparations, grilled meats, flavorful sauces, and colorful garnishes. You will even make Caesar Salad, which was invented in Tijuana by an Italian-born Mexican.
You will explore the truly vibrant flavors that make authentic Mexican dishes so powerfully flavorful.
We’ll make Salsa & Guacamole, Home-Fried Tortilla Chips, Fish Tacos, Chicken Mole, Chipotle Beans, Mexican Rice and Tres Leches Cake.
In this class, students will make two versions of signature sauces served during special Mexican events: a red chile paste to swirl into a variety of dishes, and a green mole as a topping for others.
Learn three different Mexican styles for making various salsas and garnishes - from raw, to roasted, to fried.
This class will explore different flavors and delve deeper into Mexican food than the standard Americanized tacos and burritos that people are used to.
Students will be able to learn how to prepare a complete Puerto Rican holiday menu featuring 8 traditional Puerto Rican Christmas dishes.
Students attending this class will learn the difference between regional styles,and making great flavor combinations with an array of toppings.
Learn how to prepare 8 incredible Mexican dishes that range from totally authentic (posole and chicken tinga) to totally modern (churro cupcakes!). You'll also learn how to make homemade tortilla chips, guacamole in a molcajete, and (of course) enjoy plenty of tequila cocktails.
You will learn to prepare a three-course meal from start to finish. The meal consists of an appetizer, entree, and dessert, with menus changing every few weeks. Appetizer is Mexican Salad. Main course is Chicken enchiladas. Dessert is Chocolate corn cake.
Join Jeff - our owner's husband and the man of taste buds kitchen - as he takes to the kitchen in a fun and casual way to teach you his favorite meals.
Summer is the perfect time to explore the fresh, vibrant and spicy flavors of Mexico. Learn to cook Chicken Mole, Soft Corn Tacos with Mushrooms and Squash, Sauteed Nopales (cactus pads), Elotes (Mexican Corn on the Cob with Queso Fresco, Lime, and Chile), and Mexican Chocolate Torte.
Looking at a typical menu at your local Mexican joint, you might not realize that true Mexican food isn't all about chili topped nachos. There is a lighter side to this cuisine that brings out the best in vegetables. Join Chef-Instructor Sandy Murzin to learn meat-free Mexican is not only possible--it's authentic.
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