The Flavors of the Yucatán Peninsula with Chef Iliana de la Vega

For ages 18 & up

Join acclaimed chef, educator, and Mexican culinary authority Iliana de la Vega for an unforgettable exploration of the vibrant flavors that connect the Yucatán Peninsula. Drawing from a lifetime dedicated to preserving and sharing the rich traditions of Mexican gastronomy, Chef Iliana will guide guests through the unique ingredients, techniques, and cultural influences that have shaped one of Mexico's most distinctive regional cuisines.

Situated between the Gulf of Mexico and the Caribbean Sea, the Yucatán Peninsula is a crossroads of culinary traditions, where Indigenous Maya heritage meets Spanish, Caribbean, and global influences. In this engaging demonstration class, discover how tropical fruits, fragrant spices, citrus, achiote, chiles, and fresh seafood come together to create dishes that are bold, colorful, and deeply rooted in history.

For ages 18 & up. 21 or older? You'll enjoy a glass of wine with your meal.

ABOUT CHEF ILIANA DE LA VEGA:

Chef Iliana de la Vega is an award-winning Mexican chef, educator, restaurateur, and culinary ambassador whose career has been devoted to preserving and celebrating the rich traditions of Mexican cuisine. Born and raised in Mexico, she first gained international recognition through her acclaimed restaurant El Naranjo in Oaxaca, where she helped elevate regional Mexican cooking onto the global culinary stage. In 2012, she brought El Naranjo to Austin, Texas, earning widespread praise for its authentic, sophisticated approach to Mexican gastronomy.

A respected authority on the culinary heritage of Mexico, Chef Iliana served as the Mexican Cuisines Specialist at The Culinary Institute of America, where she helped educate chefs and culinary professionals about the depth, diversity, and cultural significance of Mexican foodways. Her contributions to the culinary world have earned numerous honors, including the prestigious James Beard Award for Best Chef: Texas in 2022.

Today, Chef Iliana continues her work as a consultant, educator, mentor, and advocate for Mexican culinary traditions, inspiring audiences around the world through her commitment to authenticity, cultural preservation, and exceptional cooking. Her passion for sharing the stories, ingredients, and techniques behind Mexico's regional cuisines has made her one of the most influential voices in contemporary Mexican gastronomy.

• Sik'il'p'ak (Pumpkin Seeds and Roasted Tomato Spread with a touch of Habanero Chile and Cilantro)
• Totopos (Tortilla Chips)
• Cocktail Campechano (Shrimp, Crab and Octopus Seafood Cocktail)
• Pico de Gallo Yucateco (Cabbage, Radish, a Touch of Habanero Chile and Citrus Juices)
• Sere de Pescado con Arroz Blanco (Halibut Poached in an Annatto Paste, Roasted Tomato and Coconut Milk Sauce served with Mexican Style White Rice)
• Aranas de Platano (Green Plantain Fritters)
• Cocadas (Mexican Style Coconut Macaroons)

Safety & Precautions

• At check-in, you will be asked to sign a waiver before entering the Cooking School.

• For that reason, we ask that all attendees arrive at least 5 minutes prior to the confirmed start time of the class.

For more information about our classes, please click on the links below:

Find FAQs about our in-store classes here.

Find FAQs about your private classes here.