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£55 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at £500. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at £500. In some rare cases, we may also require you to show us your photo ID before we process the refund.
How can we help?
Q: What's the cancellation policy?
A: No cancellations, but free to reschedule up until 28 days before the class
Q: How long does the class run for, and what's the price?
A: 3 hours, £55 per guest
Get Cooking - Cookery School Leeds usually responds
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Need a thoughtful gift idea?
card_giftcard Gift an experienceMexican Vegan Cooking Class
ClassBento donates
50p
with every booking to
3 hours
1 to 8 guests
£55
(PayPal Pay in 3 available)
What you'll do
In this hands-on Mexican vegan cooking workshop, you'll discover how to create authentic, plant-based dishes that go far beyond typical tacos. Learn the art of crafting traditional Mexican staples whilst celebrating the vibrant flavours and diverse ingredients of this beloved cuisine.Your culinary activity begins with a warm welcome to Emily's spacious, home-from-home kitchen, where tea and coffee await. After selecting your apron, Emily will introduce you to the kitchen layout and course structure. You'll begin with a relaxing aperitif of sangrita whilst learning the traditional methods of tortilla making.What you'll make
- Corn Tortilla making (hands-on demo & tasting)
- Roast Tomato Salsa) Ⓥ (demo & tasting)
- Mole de Calabaza (baked squash with mole/ sauce of tomato, onion, ancho chillies, pumpkin seeds, basil & coriander) Ⓥ
- All fresh, high-quality ingredients
- Your own dedicated worktop space
- Complete set of kitchen equipment and utensils
- Minimum of two induction rings
- Access to ovens and sinks
info
This class is not available for purchase
What you'll get
Ingredients, an apron and copies of recipes are all provided.
Read more details
What to bring
You just need to bring your own large plastic containers to take away the dish(es) you make.
Your teacher
Emily Carey has been teaching different groups of people to cook classic and original dishes for over eight years in various venues around Leeds. Driven by her passion to make cooking more widely accessible, Emily came up with the idea for Get Cooking in 2010 and has been continually developing her business and incorporating fresh ideas ever since; opening her unique cookery school in Farsley, Leeds, in 2016.Where it all beganFrom a young age Emily was made to feel that food was something exciting to be enjoyed. She grew up with parents who made most things from scratch and surrounded by a lot of culture – with a father teaching pottery and a mother involved with studying and writing books. Little cheeses, yogurt, bread, wine and beer were as well as clothes and some furniture were all home-made. Dinners were fashionably late and long drawn out affairs of mainly Mediterranean cooking influenced by Elizabeth David and many travels to France, Spain and Italy often squashed into an old Renault 4.“As a child I loved to spend my pocket money on things like olives and anchovies from little markets or shops. I also have a vivid memory of sitting in the school playground thinking I would probably end up working with food and teaching. It’s funny to think back to those early hunches.”Emily’s experiences of food continued to develop through a number of key people who strongly influenced her. It’s no surprise then that she has gathered a little food knowledge along the way.In some senses Get Cooking wasn’t planned – it just grew. Emily has always had an eye for good recipes, good ingredients and a natural flair for knowing what foods work well together. Although a busy working mum she can always cook up scrumptious home cooked feasts for friends and family described as “one of the most sociable people I know.” That with some of the new ideas is the ethos she brings to Get Cooking.
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