Cooking Class: Mexican Sopes

21 Acres Center for Local Food & Sustainable Living is a center for agroecological education whose purpose is to promote the benefits of local food systems within the context of climate challenges. We explore the relationship between our natural and built environments through food and farm based educational programs, workshops, and tours on the farm, in the market and LEED Platinum certified building.Contact information: generalinfo@21acres.org  |  425-481-1500

21 Acres Center

Join us in the 21 Acres kitchen for a cooking class focused on Mexican sopes, a traditional masa-based street food.

21 Acres Center for Local Food and Sustainable Living

In this hands-on class, students will prepare traditional Mexican sopes using organic masa harina. Sopes are small, thick corn masa cakes with a raised rim that holds a variety of toppings. Students will learn how to mix and hydrate masa, shape and cook tortillas, and form the characteristic raised edge that defines a sope. Participants will also prepare a fresh seasonal salsa and toppings using ingredients sourced from the 21 Acres Farm Market, and I will demonstrate the preparation of traditional refried beans, an essential component of many Mexican antojitos. As with the previous classes, we will also discuss the cultural role of nixtamalized corn and masa traditions throughout Mexico and Central America. Menu Highlights – Handmade Mexican sopes using Masienda organic masa harina – Chef Ron’s refried beans (demonstration) – Fresh seasonal salsa prepared by students – Farm market toppings such as beans, shredded greens, cabbage, radish, crema, herbs, and cheeseThis class completes the Masa Series by tying together many of the techniques we’ve covered while celebrating another traditional corn-based dish.Registration fee: $65 per person. This class is open to students ages 8 to 108, and there will be a maximum of 12 attendees working in four groups across three shared stations in a fully hands-on, collaborative learning environment. Pre-registration is required.About your teacher: Chef Ron brings over 40 years of global culinary experience from the Pacific Northwest, Alaska, Saipan, and Hong Kong. Known for his passion for scratch cooking and food education, he served 19 years as Executive Chef at Forest Ridge School in Bellevue, where he built a vibrant garden-to-table program and inspired students to cook, grow, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region, celebrating local farms, seasonal ingredients, and the joy of cooking together.CANCELLATION POLICYIn the event 21 Acres must cancel the class, registered attendees will be informed as soon as possible and will be issued a full refund. Please make sure that the email you provide during registration is accurate.If you are feeling sick, we kindly ask that you respect the safety of yourself and others by not coming to campus. If you are unable to attend this event for any reason, send an email to generalinfo@21acres.org or call us at (425) 481-1500. A full refund will be issued if you cancel your registration no later than 2 days before the class.The 21 Acres Center for Local Food &amp; Sustainable Living is a leader in sustainable and regenerative practices, serving as a living laboratory and learning center for conscious consumers who want to learn new, more sustainable ways of living.

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Cooking Class: Mexican Sopes

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Cooking Class: Mexican Sopes

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