Classes & Events

Tamale Cooking Class at De Leon’s Mexican Foods
Click Here to Reserve Your Spot


We are having a Tamalada at De Leons Mexican Foods! Join us for a fun evening in this hands-on class learning to make homemade savory pork and sweet pineapple tamales. We will learn to prepare a quick and easy cooked tomato salsa and corn soufflé tamales that are muy delicioso! The De Leons crew will show us how they whip up their own corn masa and their delicious fillings for the tamales.


Instructors: Lynne Wiedemann from CookWithUs.com & Myra and the De Leons Crew
Class fee: $45.00 includes dinner, agua frescas, chips and salsa. (beer available)
Where: DeLeons 102 E. Francis
Time & Dates: 5:30 – 7:30 pm. Tues. October 22nd

Reserve Your Spot Now or call 208-665-0282 for more info.

Hatch Chiles Have Arrived at De Leon’s Foods!

  • August 27th or August 28th at 5:30 pm – 7:30 pm
      Hatch Chilie Cooking Class 

      Join Mike and me for our fun and informative Hatch Chile Cooking Class. We will learn to make three of New Mexico’s favorite dishes: chile verde, green chile enchiladas, and stuff green chiles with picadillo. Serving Frank’s delicious homemade artisan green chile bread, chips and salsa, and agua fresca. Beer available.

      We look forward to seeing you there!

      Date: August 27th or August 28th. Class times from 5:30 pm – 7:30 pm

      Reserve your space now!


      Mexican Cooking Classes @ The Gourmet Way

      Feb, 2013
    • Saturday February 9th 1:00pm – 2:30pm
        Paella Class 

        Savor the taste of costal Spain as Chef Lynne from
        Cook with Us demonstrates how to prepare a classic
        Paella Mixta. Specialty rice, herbs and seasonings
        impart the unique flavors of this delicious dish that
        is perfect for a crowd. Accompanied by a flavorful aioli
        sauce, a fresh herbal salad and fruity Sangria, the
        sunny Mediterranean coast will beckon.

        Class fee $35.00 per person Reservations required.

        Call The Gourmet Way @ 208.762.1333

        or, eMail admin@gourmetway.net


    • Mexican Cooking Classes @ TheKitchenEngine

      Jan, Feb, Mar, & Apr 2013
    • Jan. 6th
        In this hands-on class we will cook two classic Mexican dishes with roasted Poblano chiles. Cheesy fluffy Chiles Rellenos with Salsa Rustica and Chiles en Nogada, stuffed with a ground meat picadillo filling and topped with delicately flavored walnut cream sauce and pomegranates. Served with traditional yellow rice and a flavorful fresh lime agua fresca both will be family favorites.
    • Jan. 20th
        Feeling a tad of “cabin fever” or the winter doldrums? Invite the gang over! Join Chef Lynne as she demonstrates how to prepare two impressive appetizers that can be served as a first course. Large succulent Mexican shrimp are featured in Shrimp in Chipotle salsa over Grilled Cheese and Shrimp and Avocado Mousse Parfait. Finish with a splendid dessert of Pears, Tequila and Chocolate and it’s a wrap!
    • Feb. 3th – RESCHEDULED FOR FEBRUARY 17TH
        Its Tamalada Time! Or, time to make Tamales. Join in as Chef Lynne teaches students in this hands- on class the techniques of working with masa dough and preparing the ingredients for two types of tamales.Tamales de Rajas con Queso. (Tamales with roasted poblano strips, salsa verde and panela cheese) and Humitas, a light corn soufflé tamale. Salsa Roja (red salsa) and fresh fruit Sangria are also featured.
    • Mar. 3rd
        In this hands-on class we will cook two classic Mexican dishes with roasted Poblano chiles. Cheesy fluffy Chiles Rellenos with Salsa Rustica and Chiles en Nogada, stuffed with a ground meat picadillo filling and topped with delicately flavored walnut cream sauce and pomegranates. Served with traditional yellow rice and a flavorful fresh lime agua fresca both will be family favorites.
    • Mar. 17th
        An Irish Mexican connection? You bet! Join Chef Lynne as we prepare a scrumptious fusion meal of Irish/Mexican cookery. St. Paddy would love our “Drunken chicken” (Pollo Barracho) and fried potatoes with chile sauce. We’ll top it off with a tasty cabbage escabeche salad, green margaritas, and it’s a St. Patrick’s Fiesta! Hands-on class.
    • April 14th
        Learn two new ways to prepare chicken for family and friends. Chef Lynne will demonstrate her favorite Mexican inspired chicken entrees. Chicken Pipian, a classic dish made rich and earthy with pepitas or roasted pumpkin seeds and Chicken en Mole’Rojo (red mole’) with the complex flavors of roasted chile puree, seeds and spices. Finished with a jicama and orange salad and Jamaica agua fresca beverage.
    • April 28th
        Join Chef Lynne as she teaches how to make Traditional Enchiladas. In this much requested hands-on class we will learn to prepare homemade red chile sauce for seafood enchiladas and enchiladas verde with chicken and a green tomatillo cream sauce. Accompanied with Mexican rice and a refreshing fruit agua fresca this will be a Mexican meal you will delight in serving to family and friends.

    • Mexican soups @ The Kitchen Engine

      March 21st, 2011
      

      Lynne greeting her students at the Kitchen Engine
      Lynne greeting her students at the Kitchen Engine

      Hands-on tamale making class
      Hands-on Tamale making class

       

       

       

       

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