Menus

The Experience

During the class, guests will learn the complete empanada-making process, from preparing and rolling the dough to creating flavorful fillings, folding traditional repulgues, and baking the finished empanadas.

The menu combines Argentine traditions with seasonal California ingredients, reflecting the cooking style of Colectivo Félix.

Sample Menu

Traditional Argentine Beef Empanada
Slow-cooked beef, onions, spices & herbs

Seasonal Vegetarian Empanada
Seasonal vegetables, cheese & fresh herbs

House Chimichurri

Duration

Approximately 2–2.5 hours

Fire, Food & Argentine Culture

This hands-on cooking class brings the tradition of the Argentine asado to California.

More than simply grilling meat, asado is a social ritual: lighting the fire, sharing a drink, preparing food together, and spending time around the grill.

The experience lasts approximately 3 hours and begins the way an Argentine asado should: by lighting the fire.

Welcome Vermouth & Picada

While we light the fire and prepare the coals, guests will enjoy:

• Argentine vermouth

• A small traditional picada

• Introduction to Argentine asado culture

• Understanding wood, charcoal, embers, heat zones, and fire management

Vegetables, Embers & the Fire

As the fire develops, we begin cooking vegetables using different techniques around the parrilla:

Fire-Roasted Bell Peppers with Egg
Whole peppers roasted directly over the fire, peeled and served Argentine-style with egg, olive oil, and herbs.

Seasonal Vegetables from the Parrilla
A selection of California seasonal vegetables cooked directly over the coals and served with different sauces and condiments.

Salsa Macha with Charred Chiles & Tomatoes
A smoky, spicy salsa made with fire-roasted chiles and tomatoes, inspired by Mexican salsa macha and adapted to the Argentine parrilla.

Ember-Roasted Eggplant
Whole eggplant cooked directly in the embers until smoky and creamy, finished with olive oil, herbs, and a bright, acidic dressing.

Papas al Rescoldo
Whole potatoes buried and roasted in the hot embers, then opened and served with a seasonal herb sauce or smoked crema.

Cast-Iron Onions & Cheese
Charred onions cooked in cast iron over the fire and finished with melted cheese and oregano, inspired by the traditional provoleta.

The Asado

Once the fire and coals are ready, we move on to the meats and learn how to control heat, timing, distance from the fire, and positioning on the grill.

We will prepare:

• Argentine-style chorizo

• Selected Argentine-style beef cuts

• Beef ribs / asado de tira

• Traditional chimichurri

• Salsa criolla

The class focuses on the Argentine approach to grilling: fire, patience, simple seasoning, seasonal ingredients, and sharing food directly from the parrilla.

Throughout the experience, food is served as it becomes ready, the way an asado naturally unfolds, allowing everyone to cook, taste, drink, and gather around the fire.

Dessert

To finish the asado:

Dulce de Leche Panqueques & Fire-Charred Banana
A classic Argentine dessert prepared with dulce de leche and bananas caramelized over the fire. 

Argentine Wine 

An optional selection of Argentine wines can be added to accompany the experience.