Join us for  virtual cooking classes


We invite you to cook and enjoy some of Mexico’s most delicious culinary creations 

How does it work?

  On selected dates each month we meet remotely.  You will learn a new Mexican recipe or two, while sharing fun moments with family and friends, old and new. We walk through how to prepare each week’s menu and share cooking tips while we tell you a little about the origins of the dishes and ingredients and their cultural significance.  The learning and the fun are mutual.  We always enjoy sharing our love for our culture and cuisine while we all learn from each other.  We also provide custom sessions for families or groups, tailored to the occasion.  


Ki sabores de casa experiencia culinaria ollas


Fill out the sign-up form, complete the payment via Paypal and receive a confirmation by email

$18.00 USD


Receive  a complete list of ingredients, utensils, and Zoom link.



Invite relatives or friends who are far away to join you in the same session.  Laugh, learn, and dine together, virtually.


Assemble your utensils and ingredients, invite friends or family , and prepare to be transported to Mexico with all your senses.


 The experience is presented in Spanish and English to facilitate your participation and interaction.

A Virtual Tour of Central Mexico

This Winter, we embark on a Virtual Taco Tour and a Virtual Seafood Market Tour in Mexico City, with some delicious side trips along the way.  

Most recipes can be made vegetarian or modified for dietary restrictions. Just ask!



Saturday Dinner Experiences

Saturday sessions will begin at 5:30pm Eastern Time (USA) and will last approximately 90 minutes.


Saturday, January 15

Caldo de Camarón y Pescadillas

Shrimp Soup and Fish Quesadillas

A delicious shrimp and vegetable soup seasoned with dried chilli peppers.  And crispy quesadillas filled with white fish prepared with onion, tomato and garlic.

Saturday, February 12 

Mole Rosa con Pollo, Cerdo o Vegetales

Chicken, Pork, or Vegetables in  Pink “Mole” Sauce

In honor of Valentine’s Day we will prepare this special pink “mole” from Taxco, Guerrero, said to have been created in honor of the Basilica of Santa Priscila which has a facade made from pink quarry stone. It is made from banana peppers, pine nuts and beets.





Saturday, March 5

Visita a la Taquería Parada #2: De Bistec

Virtual Taco Tour Stop #2: Mexican Style Beef

We will enjoy Mexico’s famous shaved steak taco and the campechano which is prepared with shaved steak, Mexican chorizo (store bought — or homemade for those who participate in the February 27 experience), and salsas.  We will accompany them with “horchata” (a sweetened rice milk drink). Vegetarian version made with mushrooms and/or eggplant.

Saturday, April 2

Chile Ancho Relleno Para Cuaresma

Vegetarian Stuffed Ancho Pepper

This dried Ancho Pepper is stuffed with corn, mushrooms, cheese, and poblano peppers and served in a bean sauce. As is common in Mexico at this time of year, this dish is prepared vegetarian for Lent. 

Saturday, January 29

Visita a la Taquería Parada #1: Al Pastor

Virtual Taco Tour Stop #1: Al Pastor

For the first stop on our Virtual Taco Tour, we will make a simple version of “carne al pastor” prepared 3 ways: In a “taco”, in a “gringa” (flour tortilla with melted cheese), and in a “torta” (sandwich on Mexican bread). We will accompany them with a fresh lime and chia juice drink. Vegetarian version made with mushrooms and/or eggplant.

Saturday, February 19

Pipián Rojo con Pollo, Cerdo, o Vegetales

Chicken, Pork, or Vegetables in a Red “Pipián” (mole-like sauce)

Chicken, pork, or vegetables in a delicious, hearty red sauce made from dried chilli peppers and pumpkin seeds.

Saturday, March 19


Paella is a Spanish rice dish which has been adapted in Mexico to include local ingredients. Ours is made with red pepper, chicken, pork, shrimp, clams, and more.

Saturday, April 30

Visita a la Taquería Parada #3: Alambre de Pollo y Volcanes

Virtual Taco Tour Stop #3: Chicken with Vegetables and “Volcanoes”

We wrap up our Taco Tour with tacos made from a mixture of chicken and vegetables known as an “alambre” which literally means “on skewers” although the ingredients are rarely cooked on skewers today. We will also prepare a “volcano” which is made with “tostadas” (toasted tortillas) and cheese.  We will accompany our meal with “Agua de Jamaica” (refreshing hibiscus juice drink). Vegetarian version made with mushrooms and/or eggplant.

Sunday Brunch Experiences

Sunday sessions will begin at 10:30am Eastern Time (USA) and will last approximately 90 minutes.

Sunday, January 23

Empalmes de Frijoles Puercos

Breakfast Tostada “Sandwiches”

Delicious mix of melted cheese, beans, bacon and chorizo sandwiched between two crispy corn tortillas.

Sunday, March 27

Mercado de Mariscos Parada #1: Coctel de Camarón y Pescaditos

Seafood Market Stop #1: Shrimp Cocktail and “Pescaditos”

For our first Sunday Fish Market Stop, we will prepare a traditional Mexican shrimp cocktail (which is quite different from a shrimp cocktail in the United States) and “pescaditos” (battered pieces of fish).

Sunday, Februay 27

Burritos de Chorizo Rojo y Verde

Burritos with Homemade and Red and Green Chorizo

We will prepare two types of Mexican style chorizo to enjoy in breakfast burritos with eggs or cheese. The chorizos’ colors come from the types of chili peppers in each.  Those who plan to participate in the Taco session on March 5 will prepare additional chorizo to use in your tacos.

Sunday, April 10

Mercado de Mariscos Parada #2: Consomé de Camarón y Tostadas de Camarón

Seafood Market Stop #2: Shrimp Broth and Shrimp Tostadas

For our second Sunday Fish Market Stop, we will prepare a delicious traditional shrimp broth followed by a shrimp “tostada” (crisp corm tortilla, topped with lime-marinated shrimp and vegetables).

try something different & fun!

“I really enjoyed the feel of this class.  I was worried I would be uncomfortable and it was just the opposite.  I felt like I was cooking with old friends.”

— Kathryn, West Lebanon, NH


“I feel like I’m half in Mexico and half in the US.  It’s a wonderful combination.  I love the friendly atmosphere you create as we each create something together but separately.  It is really special!

— Jill, Lebanon, NH

“We really, really enjoy the classes.  They are fun and lighthearted and the results are delicious!”

-- Kristi & Alex, Piermont, NH

“I have enjoyed so many aspects, the cooking with everyone is fun, learning some new tricks to build flavors and then eating the delicious meal after.  

-- Lora Lea, Rice, WA

“It has been one of the high points of our isolation during the last months. We are so grateful to you.  

-- Sue, West Hartford, VT

“I don’t know ANY Spanish, so the interpretation has been critical, along with the two-camera visuals.  I am SO impressed with how well it all works!  The response to questions presented through the chat, verbally, via puzzled faces — everyone involved is so responsive.”— Faye, Lebanon, NH

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