This celebrates the spirit of Mexican Cooking taking from its diverse culinary landscape, with the cuisine of the Spanish conquerors overlaid onto the ancient traditional methods of the Mayan people.
We rustle up Mexican Tacos made with a hot smoky chipotle sauce – a doddle to make, and cook it alongside some fish, skirt steak or mushroom fillings. But its the sauces we finish off with that really do it. These are home-made guacamole, a buttermilk and sour cream sauce and a lime chilli mayonnaise, all of which Emily demonstrates for you to try out and taste to top off your tacos before you go home.
This afternoon event is part of our new series of Fast Cooking Courses.
Dishes we will make:
Mexican tacos with a hot smoky chipotle sauce – fish, skirt steak or mushroom fillings (V)
Guacamole / buttermilk and sour cream sauce / lime and chilli mayonnaise (V) (demonstrated and used to top off your tacos)
Emily Carey has been teaching people to cook classic and original dishes for over 8 years, driven by her passion to make home cooking more widely accessible.
Her childhood, in a home where good food, especially Mediterranean food was enjoyed, started her off on a journey of discovery and exploration. She developed an eye for good recipes and learning what foods work well together, adding to this a flair for bringing food and people together, and that became the basis for Get Cooking.
With a simple start in 2010, and the opening of an exciting and unique venue in Farsley in 2016, she has continually incorporated fresh ideas into the business.
Ingredients, an apron and copies of recipes are all provided.
You need to bring two medium sized containers for your dishes and 3 smaller containers / jars to take away your sauces.
Simply book online using our secure payment system and you will receive an automated email. Or if preferred, email (or ring) with details of the course you wish to book onto & we will send you an invoice with payment details. We confirm bookings once payment is received.
People are always welcome to join any of our weekly class courses that have already started subject to available spaces. Get in touch to find out more.
Just email us with the voucher details & course you wish to book onto and we will register you on. If the cost of the course is more than the value of your voucher we will send you an invoice for the difference.
Yes – there is a large free secure car park at Springfield Mill Commercial Centre where we are based.
We are just a minutes’ drive from the Outer Ring Road/ A6120. Turn off at Rodley Junction, as you head towards Rodley village turn right onto Bagley Lane (by The Owl). The car park to Springfield Mill Commercial Centre (Gate 3) is a few yards on- on your right. Or click here for address, map & more travel information.
We can adapt our dishes for most requirements but please do let us know when you book or drop us an email to discuss. We advise those particularly with a food allergy to read our Allergy Policy.
Yes there is wheelchair access to the cookery school, a wheelchair accessible toilet and two of our workstations can be lowered for wheelchair use – just let us know at the time of booking.
If you are aged 16 and over you are welcome to book on any of our courses. We usually suggest that those under the age of 16 join a course specifically designed for their age group.
We would not normally take any more than 10 bookings per course (sometimes less).
Yes absolutely. We welcome everyone on our courses whether you are an experienced or inexperienced cook. We provide extra support to whoever might need it!
Please don’t hesitate to ask any questions. We will get back to you as soon as we can. Email firstname.lastname@example.org or drop us a text on 07595510039.
Brilliant dishes – my partner was most impressed! (Daniel)
Nice and relaxed, clear instructions…Emily + Jade both great! (Antonia)
Love the facilities, very nice space to cook in. A lot of fun too 😊(Sarah)
Please note – that although classes/ courses are re-starting, we do take the safety of
people being affected by COV19 very seriously and have introduced the following