Making your own Fajitas from scratch, including the ever-important seasoning mix is a skill that you'll use over and over - these are sure to be requested in your house regularly.
Cooking at your own cooktop Chef will guide you through making authentic Chicken Fajitas, complete with peppers and onions. Next you'll make Fresh Guacamole and Pico De Gallo. You’ll complete your meal preparing a delicious Roasted Poblano Chili Rice. Serve it up on flour tortillas and you'll think you're south of the boarder! Hands-on; professional Chef; eat and repeat at home. Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Pico De Gallo
Roasted Poblano Chili Rice
Local Craft Beer, House and Premium Wines available for purchase
Chef Instructor: Elaine Berrios Chef Berrios is a Puerto Rico Island native. She had the privilege of growing up around a vast culinary influence of Puerto Rican, Cuban, and Spanish cuisines from her mother and grandmothers. Her family ran a successful catering business for over 30 years in Puerto Rico, which helped her develop an intense love and passion for cooking and baking and a respect for food and all types of cuisines. In her professional career she had the opportunity to live in Mexico for 3 years where she fell in love with the authentic local cuisine and learned the craft of making homemade tortillas, tamales etc. Being a military wife gave her the opportunity to learn different cuisines and local dishes from Brazil, Chile, Peru, England, Ireland and from many regions of the USA. She has taken culinary classes from different chefs in the areas of pastry, cake baking and decorating and bread baking classes from a Master French Pastry Chef. Inspired by her mother and her grandmothers she says that she is looking forward to start teaching and being able to share her culinary knowledge and learn as well from the students at TLK.
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.