Pozole, Menudo, Caldo de Res, Caldo de Pollo, Fidello, Arroz Con Pollo
requently Asked Questions:
How long are classes?
Classes are 2 to 2.5 hours in length.
Will I get to sample the items prepared in class?
After the class, a full meal featuring the recipes taught during class will be served along with a beverage of your choice, beer, house wine or signature margarita.
What is the format of your classes?
Hands On: These are full participation classes. Students take part in practicing techniques and preparing the menu items. Hands-on classes are limited to 16 people.
Demonstration: Designed as an observation class, participants watch while chefs explain and show recipe preparation and cooking techniques. Class is limited to 32 people.
Kids: Classes are limited to children between the ages of 8 to 12.
Teens: Our teen classes are limited to the ages of 13 to 18.
What is your cancellation policy?
Please note that registration is a firm commitment to attend the class. To avoid being charged the full price of the class,Cancellations must be made 4 DAYS in advance. (For example, reservations for a class on Monday at 6:30 pm would need to be cancelled before 12 am on Friday.) We often have people who are on a wait list and we like to give them plenty of notice that an opening is available in the class of their choice.
What is your refund policy?
You may cancel your registration for a class up to 4 DAYS in advance of the class starting time and receive a full refund or transfer to another class of equal value. To cancel a registration, contact the restaurant manager. No refund or exchanges will be given on classes that are cancelled less than 4 Days prior to the class. Sylvia’s Enchilada Kitchen reserves the right to cancel any class that fails to attract sufficient enrollment, chef illness or inclement weather. We will contact you by email or telephone and issue a full refund or you may request to be transferred to another class of your choice (depending on availability). If you miss a class due to weather-related concerns, our standard cancellation policy applies.
What should I wear?
We ask that you wear comfortable, casual clothing and flat comfortable shoes. For hands-on classes, students should be dressed with safety and comfort in mind. Please wear closed-toe shoes, shirts with fitted sleeves and remove any jewelry. Long hair should be pulled back.
What is provided and what do I need to bring to a cooking class?
We will provide typed copies of the recipes for each registrant; you may want to bring a pen or pencil to take notes.
When & Where
All Classes are taught by Sylvia Casares, a food scientist, chef and restaurateur. She is an engaging teacher who shares the history and traditions of each dish and spice. Born in Brownsville, Texas, she named her restaurant after her signature menu item, nineteen enchiladas. Each enchilada reflects a specific region of Texas, the Texas-Mexico border, or Mexico.As a food scientist, she learned that every short cut or substitution you make to a recipe will cost you flavor. And she is all about flavor! She has spent years perfecting her recipes, working hard to make each one a ten. She uses the best ingredients money can buy, so that when her customers dine at one of her restaurants, they are eating the very best Interior of Mexico, simple home-style Tex-Mex, or special mesquite grilled meats like Cabrito and Carne Asada.
Texas Monthly magazine said Casares serves the “Best Enchiladas, Best Flautas and Best Tres Leches” in Houston, and Television Chef Rachael Ray says her food “is out of this world!” And when H Texas magazine anointed Casares The Queen of Tex-Mex Cuisine,” she was positioned as the cuisine’s official spokesperson. In 2008, Casares was selected as on of the top ten best chefs in the USA by the Spanish Language magazine Siempre Mujer and as the number one Best Chef in Houston by H Texas magazine.
In fact, in 2005, Casares was selected by Jel Sert to create recipes using their gelatins, puddings and flans and to be their celebrity spokesperson and provided the voice for in their national radio advertising campaign. Just recently, Casares was chosen to be the Texas Spokesperson and Hostess for Unilever’s national million-dollar cooking competition, Desafio del Sabor. Casares has appeared on the Food Network: in “The Secret Life of....Tex Mex Food,”
“Actually, Sylvia’s is a local classic in its own right, thanks to the careful ministrations of its perfectionist owner, Sylvia Casares.” Alison Cook, Houston Chronicle.
Sylvia's Enchilada Kitchen’s Cheese Enchiladas are “South Texas Tex-Mex at its finest and most genuine.” Katharine Shilcutt, Houston Press
In 2012, Casares celebrated the Woodway location’s third-year anniversary, the Westheimer location’s eleventh-year anniversary, her cooking school’s ninth-year anniversary, her twenty-fourth year as a food scientist and her fourteenth year as a restaurateur.