Learn Spanish and cook Mexican food

Immersive Spanish with Mexican Cooking series

Next event: Cook Chilaquiles Monday 20 April in Rhyll Community Kitchen Kentish Town, NW5 3PJ

In this finger lickin' Spanish monthly series for Spanish improvers you'll l make this classic Mexican breakfast dish Chilaquiles (Think very exuberant nachos). Practise extending and making more complex sentences with connectives and including details as to the reasons for a step for when the food is ready using the present subjunctive.  You’ll be with our resident Mexican  cook Gil for interactions, cultural explanations as listening practise and a bundle of new words and phrases making sense in the setting in this one of a kind immersive Spanish lesson.

Level

Suitable for Spanish improvers with six months of study or travel speaking experiences (A2 level in the Common European Framework).

What to expect:

Menu

Monday 20 April 6-9pm: Chilaquiles

Spanish topic: Present Subjunctive and connectives

Menu

Tortillas

Ingedientes:

Huevos - Eggs

Bistec - Beef

Pollo deshebrado - Shredded chicken

Crema - cream

Queso - Cheese

Salsa verde - Green salsa

Salsa roja - Red salsa

Spanish

• Understand and practise a range of Spanish interactions to use in the kitchen.

• Practise and pick up words for ingredients and actions for preparing the dish.

• Listening practice to stories and instructions from the cook. 

• Centre on a selected grammar topic each month from the simple past, gerund, perfect tense or more. 

• Fully immerse yourself and enjoy a cooking class.

Glimpse of the night:

In groups of two or three you’ll have a hand at either all or several items from the menu of the month. You’ll warm up the selected vocabulary and grammar topic along with the verbs with an activity and worksheet Eg ‘Pásame…’ (pass me) ‘Cortamos las patatas’ (we chop the potatoes).  You’ll get listening practice as Gil introduces the dish and share a story along the way. Then you’ll get stuck into cooking, practising the ingredients and interactions as you to work as a team. At the end we’ll taste the food together and recap the Spanish used.  You’ll leave with more vivid Spanish and a new authentic Mexican recipe.

Upcoming dates: Monday 11 May, 22 June, 20 July.

Tutors:

Gil Camargo,  Mexican cook

Gil Camargo is a Mexican journalist who worked in media from 2006 to 2023. He served as LGBTQ+ Editor from 2015 to 2017 and edited the Music section (2016–2023) and Film/TV section (2018–2023) for Time Out México. He finished his work with Time Out in 2023, where he also contributed food reviews.

He has a deep love for food, having learned to cook from his grandmother and his mother — an influence that shaped both his personal life and his work as a food reviewer.

Carla Jones, immersive Spanish Teacher

Cara Jones has been leading immersive Spanish clases for nine years. She lived for a year of her primary years in the Canary Islands where she gained a ove of languages. She has studying Spanish, Portuguese and Geography at Fitzwilliam College, University of Cambridge and qualified as a Spanish Teacher at the Institute of Education. She has taught in schools before setting up Stripey Spanish school.

She is deeply committed to building community around language learning and supporting people to build confidence and skill through enriching experiences.

“Learned so much, not only the language bit but also the cultural bit combined with the social experience! Your passion about Spanish teaching made my first Spanish learning experience an amazing one! Thanks a lot!”  - past student

Book online now

TIME LIMITED Introductory Early bird offer: £56 earlybird

Introductory Earlybird until Sunday 12 April with code EARLYBIRDCHIL

One bursary assisted place is available on this class thanks to support by Rhyll Community Kitchen. This is for someone who otherwise would be prevented from participating. To apply email carla@stripeyspanish.com