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Cuban Cooking 101 with Finalist in Food Network’s Chopped | Spanish & English Options

By Claudia Muñiz

Cuban Classics (Shrimp Creole) - Every Saturday at 2:00 pm (EST)
1 session (1hr30mins)
Group class
$10 suggested donation / person
Cuban Pescetarian Feast (Lesson date and time upon request).
1 session (3hrs)
Private class
$90 / person
Cena Cubana Pesquetariana (Día y hora de la clase a discreción del cliente)
1 session (3hrs)
Private class
$90 / person
Platos Tradicionales Cubanos (Camarones Enchilados) - Todos los Domingos 2:00 pm (EST)
1 session (1hr30mins)
Group class
$10 donación sugerida / person


Your instructor, Claudia Muñiz

I am a Cuban actress, model, filmmaker, food blogger, freelance cook, YouTuber... You name it! When I was a kid, my mom had a restaurant when it was still an illegal business in my country, so I can proudly say I grew up in a restaurant. Because of my fine sense of taste I became the unofficial taster at my mom’s restaurant. When I came living to NYC I rediscovered my passion for cooking and started working at restaurants. Now I am a freelance cook and I work for several catering companies in the city. I was also a finalist in Food Network’s Chopped. It was a great experience that made me grow as an individual, a learning experience. As you can see I love everything food. I love cooking it, I love eating it, I love talking about it. This would be an incredible platform for me to share my knowledge and love for Cuban and Spanish cuisines.


I will teach you how to cook classic Cuban dishes that you all know and love. Dishes that are rooted in Spaniard and African cuisines. From Black Beans to Ropa Vieja this will be a fun class in which you will discover the flavors of my mother country, Cuba. - Cuban Classics (Shrimp Creole) Learn how to cook those Cuban staples that people know and love. From prepping to platting surprise your loved ones with authentic Cuban flavors! We will start with Camarones Enchilados (Shrimp Creole) yeah, you will also learn a little bit of Español. The subscription window closes 24 hours before the class starts and classes are only held with 5 people or more. Ingredients: 1 lb shrimp (Save the shells), 1 can peeled tomatoes, 1/2 cup cooking wine (Vino Seco Goya if possible), 3 cloves garlic, 1 tablespoon fresh ginger, 1 Onion, 1 red bell pepper, 1 teaspoon Spanish paprika, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, 2 bay leaves, fresh parsley, 1 teaspoon raw sugar, Salt & pepper to taste. Equipment: 1 pot, 1 bow, & 1 colander knife - Cuban Pescetarian Feast A detailed approach to three courses pescetarian meal inspired by the flavors of my mother country, Cuba. It will go from prepping to planting. - Appetizer: Camarones al Ajillo (Spanish Garlic Shrimp). - Main Course: Roasted Cod Fillets topped with pickled carrots and garlic chips over sautéed spinach and a luscious pineapple sauce on the bottom. - Dessert: Natilla al Caramelo (Cuban creamy custard with caramel on top). - Cena Cubana Pesquetariana Un detallado acercamiento a una cena conformada por tres platos con frutos del mar inspirada en los sabores de mi país, Cuba. Irá desde la preparación hasta el emplatado final. - Entrante: Camarones al ajillo. - Plato Fuerte: Filete de Bacalao asado, adornado con zanahorias encurtidas y ajo frito sobre un lecho de espinacas salteadas y una deliciosa salsa de piña. - Postre: Natilla al Caramelo. - Platos Tradicionales Cubanos (Camarones Enchilados) Aprende a cocinar esos platos tradicionales cubanos que todos conocen y aman. Desde la preparación hasta el emplatado, sorprende a tus seres queridos con auténticos sabores cubanos. Empezaremos con Camarones Enchilados! Solo se aceptan suscripciones hasta 24 horas antes de la clase y la clase sólo se realizará con 5 personas o más. Ingredientes: 1 lb camarones (guarda las cáscaras), 1 lata de tomates pelados, 1/2 taza de vino de cocina (Vino Seco Goya si es posible), dientes de ajo, 1 cucharada de jengibre fresco, 1 cebolla, 1 pimiento rojo, 1 cucharadita de pimentón De la Vera, 1 cucharadita de orégano, 1/2 cucharadita de comino,1/4 cucharadita de pimienta de Cayena, 2 hojas de laurel, Perejil fresco, 1 cucharada de azúcar moreno, Sal y pimienta al gusto. Equipamiento: 1 cazuela profunda, 1 pozuelo, 1 colador Cuchillo


The Zoom information to join the class will be sent after registration.


Saturdays and Sundays at 2:00 pm (EST)