Buenos Aires: Empanada Cooking Class & Mate in Local Home

★★★★★★★★★★ 5.00 (135 reviews) 100% rated it 5 stars

Free cancellationExcellent quality

1/21

Duration3h 30m

GroupUp to 8

LanguagesEN

Mobile ticketAccepted

Make empanadas from scratch in a Buenos Aires home kitchen

You’ll roll up your sleeves in a real Buenos Aires kitchen, learning to make empanadas from scratch with a local host who cares about every ingredient. Taste mate and alfajores, share stories over Malbec wine, and enjoy an unhurried meal together. It’s less like a class and more like spending an afternoon with friends you didn’t know you had.

3h 30m

Step-by-step itinerary

Hands-on Argentine cooking class

Arrive at local's home
Welcome with mate and alfajores
Learn about mate rituals
Start empanada dough and filling
Enjoy Argentine charcuterie board
Cook empanadas together
Eat empanadas with Malbec wine
Share traditional Argentine dessert
Discuss local culture and tips

The Experience

I still remember the way the smell of onions hit me as soon as we walked into Ana’s kitchen in Buenos Aires. Not sharp, but sweet and warm — like something simmering for hours. She handed us little alfajores on a chipped plate (her grandmother’s, apparently) and poured mate into these round cups I’d only seen in photos. The first sip was grassy and almost smoky; I tried not to make a face. Ana grinned — “It’s an acquired taste,” she said, like she’d seen that reaction a hundred times.

We started on the empanadas right away. The dough felt stickier than I expected, flour dust everywhere (my shirt didn’t survive), and Ana showed us how to do the repulgue — that folding thing at the edge. Mine looked lopsided but she said it had “character.” While we cooked, she set out this wooden board covered in cheese and cured meats — picada, she called it — and we just picked while talking about her neighborhood and how everyone here seems to know each other. There was Malbec too, deep red and kind of spicy; honestly, I lost track of time somewhere between kneading dough and sipping wine.

Lunch was just us around her little table with sunlight coming through the window. We ate our own empanadas (mine actually tasted good — who knew?) and Ana told stories about her family’s recipes. She talked about why she uses grass-fed beef and organic flour; it made me think about food differently, even after I left. Dessert was simple but perfect — more alfajores with sticky dulce de leche inside. I can still taste that last bite sometimes when I’m hungry late at night.

What’s included

Your day includes hands-on empanada making with all cookware provided, mate tasting with alfajores on arrival, plenty of time to chat over an Argentine charcuterie board (picada), Malbec wine poured at lunch alongside your homemade meal, bottled water throughout, plus dessert before you head out again.

Good to know

Public transport nearby

Operated by Argentina Cooking