Empanada & Choripán Class
Two classics, from dough to grill
The two classics that best sum up everyday Argentine cooking. You build it, cook it and eat it: every guest prepares their own empanadas, then it's back to the grill to finish off the choripán.
- Duration
- To be confirmed
- Capacity
- 8 a 30 guests
- Where
- Colonial rooftop, top floor
Program
The program, step by step
Here's how the experience unfolds, from welcome to the last cup of mate.
Step 1: Welcome
As guests arrive: a glass of Malbec or Torrontés, water with lemon and mint, sourdough and cornbread, and homemade cheeses and cold cuts to share on the rooftop. Our chef introduces the experience.
Step 2: The story of choripán
Where it comes from and why it became such a staple of our culture. Short and sweet, so you know exactly what you're eating later.
Step 3: Chorizos on the grill
We start the pork chorizos first, so they have time to cook properly while we move on to the rest.
Step 4: The empanada filling
With the chorizos already on the grill, we start prepping the filling.
Step 5: The story of the empanada
Its many varieties and how they differ by region — why the ones from the north are nothing like the ones from the Litoral.
Step 6: Empanada class
Ingredients laid out on the table, hands ready: every guest shapes two empanadas, from filling to repulgue.
Step 7: Salsas and tasting
While the empanadas cook, we prepare the Argentine classics: chimichurri, criolla, provenzal and yasgua. Then the empanadas hit the table.
Step 8: The choripán
Back to the grill to finish the choripán and eat it fresh off the fire.
Step 9: Group photo and recipes
We wrap up with a group photo and send everyone home with the recipes as a souvenir, so you can make it all again.
In video
Book your date
Message us on WhatsApp and we'll coordinate the day, time and guest count. You can also leave your request through the form.
