Vegan Mexican to Beat the Heat - In Person

Thursday, August 31, 2023 6:00pm to 9:30pm
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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.


Keep your cool and lighten up lunch or summer noshing with Mexican classics made vegan. You will make young coconut ceviche, brightened with the heat of chile, citrus, and spices. Then, you'll use local heirloom masa harina to make tostadas by hand. Topped with vegan "tuna" and an avocado salsa that walks the line between salsa and guacamole, this sauce will be a perfect drizzle for many future tostadas and tacos! Finally, you'll make an alcohol-free drink to put on rotation all summer long: tangy pineapple cilantro coolers, rimmed with housemade chile lime seasoning.

It’s time to gather your friends and eat food that celebrates the summer season with flavorful plant-based cooking.



Young Coconut Ceviche with Citrus and Chile—Creamy, tender coconut flesh turns into ceviche with the brightness of citrus and heat of chile. It's a cool dish that's light.

Sunflower Seed “Tuna” on Heirloom Masa Tostadas

Tropical Cauliflower Rice

Avocado Salsa

Pineapple Cilantro Coolers with Homemade Chile Lime Spice


This menu contains the following common allergens: Tree Nuts, Seeds. 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 Toa Heftiba on Unsplash