Green chile is not just an ingredient in New Mexico — it is a cultural identity, a season, a religion. Learning to cook with it properly is one of the most lasting souvenirs you can take home from Albuquerque.

These hands-on classes cover the fundamentals: how to roast and peel fresh Hatch green chile, how to make a proper green chile sauce from scratch, how to build a New Mexico green chile cheeseburger, and how to construct a proper enchilada stack — red or green, flat or rolled.

Instructors are trained chefs with deep roots in New Mexican food culture. Classes are hands-on, informal, and delicious — you cook, you eat, you leave with recipes that will make you dangerous at a backyard grill.

Class size is typically small (8-12 people). Book well in advance — winter classes fill faster than you would expect.