Hands-On Cooking Classes and Chef’s Table Dinner with Ángel López

Week of August 16, 2025

Ángel 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 Ángel López 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 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.

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.