Barbacoa & Friends - In Person

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 welcome.

Barbacoa is the star of this class! Hailing from Central Mexico, barbacoa is the OG Mexican BBQ, traditionally cooked overnight in a hole in the ground surrounded by hot rocks until tender. These days, you might find barbacoa on select Mexican restaurant menus as a weekend special, primarily due to the long and slow simmering that yields the tempting tender meat. 

With Annelies’s guidance, you and fellow students will make a juicy flavorful barbacoa, served two ways: on homemade flour tortillas with a chile BBQ sauce, and on homemade corn tortillas with a pasilla chile salsa. We will have grilled veggies to balance the mix-and-match meal that will get you ready for summer gatherings. You’ll have the confidence to make barbacoa at home, no ground pit needed! 

MENU

Beef Barbacoa 

Handmade Flour Tortillas

Handmade Corn Tortillas

Pasilla chile salsa

Chile BBQ sauce

Grilled Seasonal Vegetables

This menu contains the following common allergens: Soy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org 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 Jeswin Thomas on Unsplash}