Welcome!
Our Adult drop-in classes are a fun way to learn about Peruvian and Mexican cuisine. Join anytime during the outgoing season! Register today!
What to Expect:
-Registration requires a 24 hour notice.
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish. Our classes are always a good time full of laughter and great food.
- Hands-on cooking experience, and participants are welcome to take any leftovers home.
-Classes are held at Erin’s Table located at: 1203 Willamette St Ste. 160, Eugene, OR 97401
SPRING 2026 ADULT DROP-IN CLASSES
Traditional Arveja Partida with fried egg (Split Pea Stew)-Peruvian Recipe (vegetarian)
In this class you will learn a Peruvian staple "menestra" (legume stew) in Peru, commonly served with rice and a protein like fried eggs, pork, or beef. Our recipe is made with dried, split green peas for a thick, creamy consistency, onion, garlic, and Peruvian aji (dried pepper) panca and served over a fried egg and picked onion and mint salad.
Chicken Tinga Tostadas (shredded chicken stew) - Mexican Recipe.
In this class you will learn a popular, flavorful Mexican dish originating from Puebla, featuring shredded chicken simmered in a savory, smoky, and slightly spicy sauce made from tomatoes, onion, garlic, and chipotle peppers in adobo. The stew-like filling is commonly served on tostadas and topped with lettuce, sour cream and crumbled queso fresco.
Causa Peruana (layered potato terrine)- Peruvian Recipe
In this class you will learn "causa" a word that comes from the Quechua word kausay, meaning “sustenance," "life," or "that which gives life" This recipe features a savory appetizer layered potato terrine made with shredded chicken, aji Amarillo (Peruvian yellow pepper) mayonnaise, and topped with avocado slices.
Chilaquiles - Breakfast Feast- in Green and Red Salsa )-Mexican Recipe (vegetarian)
In this class you'll learn how to make two styles of a traditional Mexican dish consisting of crispy corn tortilla pieces (chips) simmered in red (roja) or green (verde) salsa until they are slightly softened but still retain some crunch. Often served for breakfast or brunch & topped with sour cream, queso fresco, onion, & paired with fried egg.
Peruvian Fish Ceviche - Peruvian Recipe
In this class, you will learn a national dish of Peru featuring raw, fresh fish "cooked" (cured) in acidic, fresh key lime juice, mixed with salt, spicy aji peppers, and red onion. It is characterized by its simplicity, freshness, and spicy flavor profile, typically served over fresh romaine leaves, sweet potato, Andean toasted corn nuts (choclo/cancha), and a citrus-based liquid called leche de tigre.
Morisqueta (A Vegetarian Delight) Mexican Recipe
In this class you will learn how to make a traditional Mexican comfort food from the state of Michoacán Mexico, featuring a base of white rice and beans topped with a savory tomato-based salsa & queso cotija cubes, and Mexican crema.
Mexican Pozole Rojo Cooking Class
Join me for an engaging, hands-on session to learn how to prepare Pozole(using pork and chicken), and all time favorite in Mexican households. This interactive cooking class will guide you through creating a traditional family recipe and highlight its cultural significance. All ingredients will be provided. Left overs to take home!
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions (two servings per guest) to enjoy with loved ones
Registration Closed! Papa Rellena (Stuffed Potato) Peruvian Cooking Class
In this class you will learn a popular Peruvian dish consisting of mashed potato balls stuffed with seasoned savory filling—typically ground beef (picadillo), onions, olives, and hard-boiled eggs—which are then breaded and deep-fried until golden and crispy and served with crema de rocoto (spicy Peruvian dipping sauce).
Registration Closed! Pollada Peruana Cooking Class
Join me for an engaging, hands-on session to learn how to prepare Pollada Peruana including a Peruvian dipping sauce called aji amarillo. This interactive cooking class will guide you through creating a traditional and popular chicken dish, highlighting its cultural significance and role in supporting fundraising efforts in Peru. All ingredients will be provided.
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions (two servings per guest) to enjoy with loved ones
Registration Closed! Chile Relleno Cooking Class
Chile Relleno Cooking Class
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions (two servings per guest) to enjoy with loved ones
Peruvian Aji de Gallina Cooking Class
Join me for an exclusive Aji de Gallina Peruvian cooking class. This interactive, hands-on session will guide you through preparing the flavorful comfort food dish, Aji de Gallina, ideal for colder days. All ingredients will be provided, and participants are welcome to take any leftovers home.
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions (two servings per guest) to enjoy with loved ones
SOLD OUT! Mexican Flautas Cooking Class
Join me for an authentic Mexican flautas-making cooking class. This interactive, hands-on session will teach you how to prepare chicken and potato and cheese vegetarian flautas and fxings. All ingredients provided. Left overs to take home and enjoy!
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions (two servings per guest) to enjoy with loved ones
Valentine's Day Couples Cooking Class
Come cook alongside your sweetheart a classy and delicious Peruvian recipe called tallarines verdes made with a creamy green sauce made primarily from spinach, basil, cheese and served with grilled chicken. Cook together, eat together, make memories. This is a hands on cooking experiences, limited availability.
Class held at Erin’s Table: 1203 Willamette st 160, Eugene OR 97401.
Birria Cooking Class
Join me for an exclusive Beef Birria making cooking class. This interactive, hands-on session will teach you how to prepare a Mexican traditional beef birria- an all-time favorite and delicious comfort food, perfect for cold days or to make quesabirrias. All ingredients provided. Left overs to take home and enjoy!
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions (two servings per guest) to enjoy with loved ones
Peruvian Aji de Gallina Cooking Class
Join me for an exclusive Aji de Gallina Peruvian cooking class. This interactive, hands-on session will guide you through preparing the flavorful comfort food dish, Aji de Gallina, ideal for colder days. All ingredients will be provided, and participants are welcome to take any leftovers home.
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions (two servings per guest) to enjoy with loved ones
Chile Relleno Cooking Class
Chile Relleno Cooking Class
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions (two servings per guest) to enjoy with loved ones
SOLD OUT! Tamale Making Class– Create Your Own and Take Them Home!
Join me for an exclusive tamale-making class limited to nine participants. This interactive, hands-on session will teach you how to prepare traditional tamales that you can take home. Together, we will craft pork red chile tamales and vegetarian queso rajas tamales. Each participant will receive a dozen freshly prepared tamales and a 12-ounce container of our signature habanero permex salsa. Buy your ticket HERE
SOLD OUT! Corn and Flour Tortilla Making Class
SOLD OUT! Learn how to make corn and flour tortillas in this fun and hands-on cooking class. Take tortillas home to enjoy!
Mexican Atoles Keep You Warm & Happy
Join me for a cooking demo at Nature grocers and learn how to prepare three traditional Mexican atoles to keep you warm this winter, including strawberry, champurrado (chocolate based atole) and pecan. No registration needed and is FREE.
SOLD OUT! Chile Relleno Cooking Class
SOLD OUT! If you ever wanted to learn how to make Chile Rellenos here is your opportunity.
What to Expect:
- An intimate class with only nine participants
- Opportunities to build community while exploring the background and cultural significance of the dish
- Hands-on cooking experience, with takeaway portions to enjoy with loved ones.
Locro de Zapallo - Peruvian Pumpkin Stew
Cooking demonstrations take place at the Eugene Nature Grocers once a month. Don’t miss the opportunity to learn how to make Peruvian & Mexican authentic recipes and try them afterwards. You also get to take the recipe home to try on your own.