About

* This event is for ages 21+

Prepare and taste basic red and green sauces made from dried and fresh chilies, cook red beans in a micaceous clay pot and make authentic Chimayo green chile chicken enchiladas with blue corn tortillas.

We’ll also assemble a simple red chili stew and learn how to construct tacos in the New Mexican way.

Cooking Northern New Mexico food is a rich and magical adventure that takes one through layers of history and cultures with a strong connection to the American southwestern landscape.                            

Come ready to roast chilies, create true enchiladas, smell new aromas and dive into New Mexican food lore. We’ll cook together, discuss recipes and techniques and enjoy an afternoon chef’s table.

Details:

• Registration closes on Thursday, Feb. 11.
• A $15 materials fee is included in the cost of the class.
  
• To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
• Participants must be 21+ years of age
• Please click here for BARN's current COVID-19 health & safety protocols.
• BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

Instructors:

Robert Ross and Thomas Weber - Both Robert and Thomas lived, cooked, and worked in northern New Mexico at different times, absorbing this extraordinary southwestern place’s unique culinary and cultural legacy. They bring their respective and specific experiences to a class that examines the vibrant foods of Northern New Mexico.

Robert is a landscape architect, garden designer, and committed home cook who has traveled to and worked in many places, absorbing local cultures, history, and terroir. A Loeb Fellow at Harvard’s Graduate School of Design, he spent a few years in North Africa working on a project that afforded opportunities to travel and explore Europe, eventually leading to a passionate connection with central Italy, its people, food, and gardens. He shares a unique perspective that blends simple Tuscan cooking, renaissance gardens, and ornamental terra cotta.

Thomas and his family lived in New Mexico for 15 years and still make regular family visits to the state. In addition to his love of cooking, he taught and coached students in grades 6-12, where Frito Pie was on the weekly lunch menu. He refined his love of New Mexican cooking and brought it to a new level, moonlighting for two years at Santa Fe’s Coyote Cafe.