Mexican Summer Fiesta - In Person

Friday, July 28, 2023 6:00pm to 10:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 


A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.


Head into summer parties with fresh takes on party food! These dishes are centered in Mexican cuisine, with some playful and fun touches. 

In this cooking class, you will make a caesar salad (celebrating its roots in Tijuana) topped with an herby, spiced marinated chicken and all the crunchy additions (Anchoïade chickpeas, anyone?) and cool cubed avocado. Flanking this main dish comes finger food—the ultimate party food—in chorizo potato taquitos topped with cilantro-jalapeño crema and mango pico de gallo. These sauces will add flavor, texture, and a pop of color. Once you learn the basics of taquitos, you can apply it to a variety of fillings!

For a sweet ending, we'll make single-serve elote "tamalitos", with a heart of sweet corn kissed with spice!



Spiced Chicken Caesar Salad with Anchoïade Crunchy Chickpeas - a riff on the original salad created in Mexico!

Crispy Baked Taquitos filled with Chorizo and Potato

Cilantro-Jalapeño Crema

Mango Pico de gallo

Elote “Tamalitos” 


This menu contains the following common allergens: Fish, Egg, Soy, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.

Let’s Cook Together! 



Annelies Zijderveld teaches with a California twist, bringing the brightness of Bay Area produce onto the plate. Proudly Mexican-Bolivian-Dutch American, she specializes in Mexican (including TexMex + CalMex) and Bolivian cooking classes and private classes. If you're looking to eat vegetarian/vegan, check out one of her eat more meatless cooking classes with ideas for omnivores and plant-based eaters. Author of Steeped: Recipes Infused with Tea, a Los Angeles Times notable book, she writes about food for epicurious, the Kitchn, Simply Recipes, EatingWell, and others.


Photo by Adri Valls on Unsplash