Make tantalizing tamales with the guidance of Chef de Cuisine Noe Cano, who has worked at many of Santa Fe’s top restaurants. “The key to great tamales is lots of air in the masa, to make them light and fluffy,” says Cano. “You can’t overmix the masa as it is corn-based, so feel free to fluff it up!” December 16, 10 a.m.–1 p.m.; December 26, 2–5 p.m.
Create cookies that taste as good as they look during the Baking Holiday Cookies class, led by personal chef Jan Laird in a 100-year-old adobe home that’s been renovated to include a professional kitchen. “Gingerbread cookie dough needs to be in the freezer for at least 15 minutes to cut out the figures so they don’t fall apart,” says Laird. December 8, 6–8:30 p.m.
Learn to make Southwestern Holiday Favorites (including biscochitos) from Southwestern cuisine expert Jane Butel, who has 32 cookbooks to her name. Her tip for making our state cookie fluffy and flavorful? “Whip the lard until it looks like whipped cream,” she says. “And add brandy.” December 8, 5–9 p.m.