A Culinary Delight: Private Cooking Class at Casa Colibrís

During our stay, Taylor and I booked a private cooking class with Chef Iker Algorri at Casa Colibrís. This experience promised to be more than just a cooking lesson; it was an adventure into the heart of Mexican cuisine, led by a local lawyer turned cafe owner, turned chef who has truly mastered the art of cooking and sharing that joy with others. 

Our cooking adventure began right at the Casa Colibrís kitchen, looking out over the water, where the atmosphere was warm and inviting. Chef Iker Algorri, author of Cooking Adventures in Baja and the chef-in-residence at Los Colibrís Casitas, greeted us with a friendly smile and an excited wave of his spoon. His passion for cooking was evident from the start, setting the tone for a fun and educational day as he passed out our special Chef Aprons and showed us to our individual stations. 

The class kicked off with the perfect introduction in Mexico: making classic margaritas. Chef Iker guided us through the steps of crafting these iconic cocktails, emphasizing the importance of balance and freshness in the simple ingredients. We learned about the perfect portions of ingreditents as well as his "secret ingredient" a liquor native to the baja region called Damiana, made from a local tea.  With a margarita in hand, we were ready to dive into the next task on the menu.

Next, we moved on to the essential appetizers—tortilla chips and guacamole. Chef Iker demonstrated how to make tortilla chips from scratch, highlighting the simplicity and depth of flavor that comes from using high-quality corn tortillas, while also providing us musical cues to ensure we can fry a perfect tortilla chip every time, from the comfort of our own home. Being regular crafters of our own guacamole, I was curious to see how his recipe differed. The guacamole was delicious with its perfect texture, proving once again that sometimes the simplest ingredients yield the most delicious results.

The highlight of the class was preparing the main course: A poblano pepper pasta dish. Chef Iker’s philosophy, “The Magnificence of Simplicity,” was evident throughout the process. He showed us how to handle and roast poblano peppers on a stove burner to bring out their rich, smoky flavor. Then integrate them into a creamy poblano pepper sauce. The process was hands-on and engaging, making it clear that Chef Iker’s approach to cooking was not just about technique, but also about having a great time in the kitchen.

As we cooked, we were serenaded by an eclectic mix of music. Chef Iker shared some fantastic tracks we hadn’t heard before,and some we knew well, adding to the festive atmosphere. We found ourselves dancing around the room with spoons and mixers while waiting for dinner to finish (probably the margarita's fault...) After the cooking and dancing, we sat down to savor the delicious dishes we had prepared. The poblano peppers were a hit, and every bite was a testament to Chef Iker’s culinary expertise. We enjoyed our meal in the cozy ambiance of Casa Colibrís. An experience I would highly recommend to anyone.