Hands-On Cooking Classes and Chef’s Table Dinner with Ángel Lopez
Week of October 26, 2024
Angel offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Angel will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.
Hands On Cooking Classes and Chefs Dinner Sign Up
Tuesday Hands-On Cooking Class 11:30 AM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Wednesday Hands-On Cooking Class 4:00 PM
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.
Thursday Farm-to-Table Dining Experience 4:45 PM
Celebrate the abundance of our organic farm and the connection to community with a Farm-to-Table dining experience – a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.
Ángel López is a founding partner of “Casa de los Cirios” in Tecate, Baja California. This project is dedicated to the promotion of food culture through gastronomic experiences focused on traditional Mexican cuisine. With a solid background in nutrition, Ángel graduated from the Nutrition Therapy Institute in Denver, Colorado. Additionally, he has gained profound knowledge of food culture through his training at the National School of Anthropology and History in Mexico City. His commitment to preserving Mexico’s culinary traditions has led him to undergo multiple training sessions with traditional cooks and explore various states in central and southern Mexico, enabling in-depth research into the customs and culinary knowledge of different regions of the country. Ángel has also successfully completed his internship to become a certified garden master, collaborating with the Ecology Action project in Willits, California. His current work focuses on being a chef and cultural promoter, through which he shares valuable workshops with the community. These workshops cover topics such as cacao, chili, corn, nixtamalization processes, and ancestral Mexican beverages. Ángel López is a staunch believer in food sovereignty and advocates for the importance of growing our own food. His passion lies in sharing the culinary roots of Mexico with those drawn to the flavors and aromas of Mexican cuisine. His work is essential for preserving and spreading Mexico’s gastronomic heritage.
Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes.
As a lifelong learner, Chef Reyna graduated from University of California, San Diego’s Integrative Nutrition program, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois.
She and her husband Chef Marcelo Hisaki own Restaurante Amores, a hidden culinary jewel in the heart of Baja and currently collaborates as manager of Team Mexico on their way to the Bocuse d’Or Americas 2024.