Build Your Own Taqueria: A Hands-On Mexican Feast in Berkeley

BERKELEY COOKING CLASS FIELD GUIDE

Build Your Own Taqueria: A Hands-On Mexican Feast in Berkeley

In a three-hour, team-based class at Berkeley Kitchen, Chef Kevin Berk leads students through customizable tacos, soups, sides and churros—this guide orients you to the format, menu choices, and practical rules you’ll need to know.

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Build Your Own Taqueria: A Hands-On Mexican Feast in Berkeley.

Duration
Contact operator
Location
Berkeley
Operator
Kitchen on Fire
Category
Cooking Class
Robert Eric Crews
Founder & Editor, The Adventure Collective
Published Verified

Create your perfect Mexican meal in just three hours at Kitchen on Fire’s Berkeley Kitchen, where groups break into teams, learn technique from the chef, and sit down together to eat the dishes they prepare—a social, skills-focused cooking class that accommodates meat eaters and vegetarians alike.

Highlights

Outing Highlights

THE MENU

A customizable taqueria plate from tortilla soup to churros

Students build their own taqueria plates: tortilla soup (chicken or vegetarian), tacos or a burrito with choices including beef, chicken, fish or vegetarian fillings, multiple salsas and guacamoles, rice and beans, finishing with churros con chocolate.

THE CLASS

Lecture, team stations, and a communal meal

Each class begins with a chef’s lecture on the day’s recipes, then breaks into smaller teams to execute the menu; a snack is served at the start and the group eats what they make at the end of class.

THE INSTRUCTOR

Kevin Berk — classroom wisdom shaped by home cooking

Kevin brings a background steeped in home-cooked flavors and long experience teaching at Kitchen on Fire, pairing historic context with practical advice for cooks of varied skill levels.

What the day feels like

What the class feels like

The flow is compact and collaborative: a short demonstration, then station work in small teams where you chop, season and assemble multiple variations to suit individual tastes; at the end you dine together on the customized meal you’ve made.

Suitability

Who it's for

Who this class suits—and what to watch for.

1
Families and small groupsDesigned for groups working together to customize plates for varied tastes; families can tailor meals for meat eaters and vegetarians, though zoning rules prevent taking food home and minors may not consume alcohol.
2
Beginner cooksClasses combine demonstration and hands-on stations with practical tips—appropriate for cooks developing basic technique while learning recipes you can reproduce at home.
3
Food lovers and enterprising home cooksIf you relish building flavor combinations and working multiple preparations in one session, the customizable taqueria menu offers layered technique and variety.
4
Guests with allergies or mobility concernsParticipants with allergies should indicate them at registration so ingredients can be checked; note physical requirements in the kitchen such as closed-toe shoes and tied-back hair.

Practical planner

Details to review before reserving

What to Bring

Bring closed-toe shoes (mandatory) and tie back shoulder-length or longer hair; you may bring a favorite apron or a personal knife, though aprons and tools are supplied in class.

Health & safety

Mask requirements and other COVID protocols are subject to change to reflect local and state mandates—follow operator guidance communicated before class.

Alcohol policy

Participants 21 and older may bring wine or beer for personal consumption, but staff cannot open or serve it; minors may not drink and intoxicated students will not be allowed.

Booking Notice

Review cancellation policies before reserving.

Frequently asked questions

Planning Your Outing

How long is the class?

The class runs three hours.

Can I take the food I make home?

No—the operator’s zoning permit does not allow students to take food home after class.

What should I wear to class?

Closed-toe shoes are mandatory; shoulder-length hair or longer must be tied back. You may bring an apron or a personal knife, but aprons and tools are provided.

Can I bring wine or beer?

Yes—participants 21 and over may bring wine or beer for personal consumption, but staff cannot open or serve alcohol and the operator cannot sell beverages.

What if I have food allergies?

Indicate allergies on your class registration and contact the operator to double-check ingredient lists via [email protected] if you have concerns.

How is the class structured?

The session begins with a chef’s lecture and demo, breaks into small teams to prepare the menu, includes a snack at the start, and ends with the group eating the dishes they made.