Come take a class with me, it will be fun. Most events are in and around southern Arizona.

If you’re looking for a class closer to the Phoenix area, my regular gig is at Sur la Table, at Scottsdale Fashion Square. Check out their class calendar and look for the classes under Minerva O. If you are interested in hosting a private event, feel free to contact me at


11/05/2019, 10:00 – 12:00

Adding Heat – Escabeche and Chiltepin Hot Sauce

Tucson Botanical Garden, Tucson, Arizona. 

Enjoy easy to prepare and immensely enjoyable edible heat in the form of carrot and onion studded pickled fresh chiles, escabeche, and a wonderful Sonoran specialty, chiltepin hot sauce, made from the small, brightly red and potent chiles ubiquitous on Sonoran Desert tables.

$40 per person non-member / $32 per person member. Register here.


11/05/2019, 3:00 – 5:30

Gallina Pinta Workshop

Workshop through Border Community Alliance, held at Cooking A-Z, Tubac, Arizona. 

Enjoy one of the lesser known Sonoran Soups, Gallina Pinta in this hands on workshop.

A mixture of pinto beans and hominy, this beef based soup is neither spotted nor chicken based on the name gallina(hen) Pinta(spotted) implies. This meal will be rounded out with a deliciously Sonoran take on the shortbread cookie, polovornes de pechita y nuez, mesquite and pecan shortbread cookies. A refreshing agua de flor de jamaica will round out the meal. This class will take place in an inspected commercial kitchen. Please be sure to wear comfortable closed toed shoes, andkeep hair gathered. Participants are encouraged to bring their own containers for anything they wish to take home.

$60 per person. Register here.


11/15/2019, 2:00 – 5:00

Minerva’s Macarons

Cooking A-Z, Tubac, Arizona.

Learn how to make the perfect French Macaron in this 3 hour course.
We will go over the best techniques for achieving consistent crunchy on the outside soft on the inside macarons batch after batch.
Two filling options will be made to complete the macarons, rich buttercream and silky dark chocolate ganache.
Students will be able to proudly take home some of their jewel-like confections as well as detailed instructions on how to replicate at home.
This technique heavy class will include a relaxing break to enjoy a curated cheese board and one or two kir royale.
$60 per person. Register here.

11/23/2019, 11:00 – 5:00

Nogales Gastronomic Tour.

Tour through Border Community Alliance, Nogales, Sonora. 

If you are curious to learn what exactly is Sonoran food and how it differs from wider Mexican cuisine, this gastronomic tour of Nogales will clarify the regional characteristics of our vibrant southern neighbor while providing a background in cultural heritage. Visitors to Nogales, Sonora are often geographically limited to walking distance in the main tourist zones for dining options while visiting south of the border. This tour takes you off that beaten path and deeper into Nogales to the modern gastronomic zone of local Nogalenses.  This tour is your chance to taste and see for yourself.

Experience Nogales beyond the tourist zone through its vibrant culinary scene while supporting borderlands nonprofit work! Proceeds from BCA’s gastronomic tour go to support Nogales, Sonora’s Down Association Chef Skills program

$80 per person BCA members, $100 per person non-members. Register here.


12/17/2019, 10:00 – 1:00

Sonoran Beef Tamales for the Holidays

Tucson Botanical Garden, Tucson, Arizona. 

Learn to make a light and tender masa to enjoy in one of the holiday season’s best treats, tamales. Participants in this hands on class will learn the techniques necessary to prepare the masa, shape, cook and eat Sonoran style beef tamales.

$75 per person. Register here.


02/18/2020, 10:00 – 12:00

Atole and Polvorones

Tucson Botanical Garden, Tucson, Arizona. 

Cooler Sonoran Desert nights call for warming drinks and rich buttery cookies. Students will learn how to coax corn masa into atole de canela y vainilla, a rich sweet corn beverage, as well as tuning toasted flour and cacao into champurrado, a classic Sonoran chocolate atole. Students will prepare and enjoy polvorones de pechita y nuez, mesquite flour and pecan shortbread cookies, a decidedly Sonoran Desert take on this crumbly cookie.

$40 per person non-member / $32 per person member. Register at