Empanadas turn a home kitchen into a classroom. In Medellín, this class is hands-on from the first welcome drink to the last bite, and you’ll learn how the dough and fillings come together like locals do. I especially like the family-home feel and the easy conversation with the hosts, who share both food and everyday culture. One consideration: this is not a sit-and-watch show. You’ll be working, shaping, and cooking for most of the 150 minutes, so bring energy and a big appetite.

You also get real choice. You can pick meat, chicken, and a special filling that changes every month, plus a clearly listed vegetarian option. For most people, the only real drawback is that the small group (up to 9) means your experience depends on finding a time slot that fits your schedule.

Key Things to Know Before You Go

• Small group, big participation: Limited to 9 people, so you’re not stuck watching others work.
• From scratch, not shortcuts: You make your own empanadas with your hands guiding the whole process.
• Filling choice for meat, chicken, and a monthly surprise: You can build your batch based on what you’re craving.
• Vegetarian option is clearly spelled out: Mushrooms, corn, cheese, and potato with hogao.
• Warm conversation matters here: The hosts speak English and also use Portuguese, which helps people connect.
• 150 minutes is a full cooking session: You’ll get time to practice and improve as you go.

Medellín Empanadas Class: A Home Kitchen, Not a Stage

Medellín is famous for its warmth, and this experience leans into that. Instead of a formal cooking studio, you’re invited into a home kitchen atmosphere, where the focus stays on learning and sharing. You’re eating what you make, while the hosts keep things friendly and practical.

That family setting also changes the vibe. You’re not just collecting a recipe. You’re watching how a sister-and-team approach cooking together, moving between prep, explanation, and encouragement. In a small group, that means you can ask questions and actually get answers, not just polite nods.

First Bites: Welcome Drink and the Backstory of Empanadas

The session starts with a local welcome drink and a short introduction that puts empanadas in context. You’ll get a brief history of empanadas, which helps when you later hear people talk about regional habits and filling styles. Even if you’ve eaten empanadas before, the origin story gives you a better sense of why the dough-and-filling format travels so well across Colombia.

Then the class shifts to the real point: prepping and cooking. This is where you stop thinking of empanadas as a snack and start seeing them as a technique. The guide explains what’s happening as you go, so you’re not guessing your way through dough.

Picking Your Fillings Like a Local (Meat, Chicken, Vegan, and More)

One of the best parts is that you get to choose. The class uses ingredients based on your preference, so you’re not locked into one filling. Options include meat, chicken, and a special filling that changes every month, which keeps the experience feeling fresh even if you return later.

For vegetarians, the menu is specific: mushrooms, corn, cheese, and potato with hogao. That matters because it isn’t vague. You’ll know what’s going into your filling, and you’ll learn how that combination behaves when you cook it. Hogao is a key Colombian flavor base, and having it built into a vegetarian filling is one of those details that makes the class feel genuinely local rather than adapted at the last minute.

Rolling, Shaping, and Cooking: The Technique You Can Actually Reuse

This is where the “learn” part becomes real. You prepare and cook the empanadas yourself, guided by the host team. The instruction style is hands-on and supportive, which is exactly what you want when you’re trying something you’ve never done with your own hands.

A practical thing I like about formats like this: you get to practice more than once. With a small group of up to 9 people, the pace stays manageable, and you’re more likely to get feedback when your dough or shaping isn’t quite right. You’ll spend the session moving through prep steps, then cooking, and finally tasting what you made.

For the best results, focus on process, not perfection. If your first one looks a little rough, that’s normal. The goal is learning how the dough holds up and how the filling should be portioned so everything cooks properly.

Eating Together: Another Drink and the Simple Joy of Sharing

Once your empanadas are ready, you enjoy them with another drink. This isn’t just a plated moment—it’s part of the social rhythm of the evening. In a family-home setting, food naturally becomes conversation, and you’ll likely find yourself chatting as you eat, especially with hosts who speak English and also use Portuguese.

This is one of the biggest reasons people rate this class so highly. The meal is the payoff, but the shared table is what makes it feel like culture, not a transaction. If you’re the type who likes meeting people and asking normal questions, you’ll fit right in.

What the 150 Minutes Feels Like (and How to Get the Most Out of It)

150 minutes is long enough to learn real skills, not just try one quick technique. You’ll start with a welcome drink and brief context, then move into prep and cooking, and finally eat what you made with another drink. That timing works well if you want a full experience rather than a quick snack lesson.

There’s one pacing consideration. Because you’re making the empanadas yourself, you’ll be busy the whole time. If you’re expecting lots of downtime or a purely observational class, you might feel slightly rushed when you’re asked to shape and cook along the way. The good news: most people leave with a much clearer sense of how empanadas come together.

Price and Value: Why $56 Can Make Sense in Medellín

At $56 per person, the price isn’t just about getting food. It includes a local welcome drink, a brief history of empanadas, the full preparation and cooking session, and time to enjoy your empanadas with another drink. You’re also in a class designed for small groups of up to 9, which means more hands-on attention than you’d get in larger formats.

So you’re paying for more than ingredients. You’re paying for guidance, the comfort of learning in a home setting, and the ability to choose fillings based on your preferences—including a clearly listed vegetarian option. If you like practical activities where you leave with something you can recreate later, this price can feel fair.

If your budget is tight, the best way to judge value is simple: compare the cost to how much learning you’ll get. A cooking class like this offers a structured session and real technique, which is harder to replicate on your own unless you already know the process.

Meeting Point at Casa 201: Keep It Simple

You meet at Casa 201. Arriving a little early is smart because you’ll want time to settle in before the session starts. Also, since the class is hands-on, it helps to show up ready to work with dough and ingredients right away.

If you’re planning other activities the same day, I’d leave some breathing room afterward. Between cooking and eating, you’ll likely feel fully satisfied by the end. You won’t need a huge meal immediately after.

Who Should Book This Empanada Lesson

I think this fits best if you want one of those “small moment” experiences that turns into a memory. It’s ideal for:

• First-timers who want to learn Colombian empanadas from scratch
• Food lovers who enjoy hands-on cooking rather than watching
• People traveling as a couple or small group who like meeting locals
• Vegetarians who want a clearly defined filling option (mushrooms, corn, cheese, potato with hogao)

It may be less ideal if you dislike cooking tasks, get impatient with hands-on instruction, or want a purely observational tour.

Should You Book the Medellín Empanada Class?

If you’re excited to learn a skill in a real home setting, you should book it. This isn’t a generic cooking demo. You’re shaping and cooking your own empanadas, choosing fillings (including a vegetarian option), and spending 150 minutes with hosts who clearly enjoy sharing food and culture.

Book it now if you care about:

• hands-on learning
• a warm, local home vibe
• clear filling choices, including vegetarian

Skip it only if you’re looking for a quick snack, minimal participation, or lots of downtime. If you want to go home able to make empanadas yourself, this is one of the most satisfying ways to do it.

FAQ

How long is the empanada-making experience in Medellín?

It lasts 150 minutes.

How much does this Medellín empanada class cost?

The price is $56 per person.

What’s included in the price?

You get a local welcome drink, a brief history of empanadas, preparation and cooking, and you enjoy the empanadas with another drink.

What fillings can I choose from?

There are meat options, chicken options, and a special filling that changes every month. Ingredients are chosen based on your preferences.

Is there a vegetarian or vegan option?

Yes. Vegetarians have a filling with mushrooms, corn, cheese, and potato with hogao. The experience also states that vegan ingredients are available based on your preference.

What group size is this?

It’s a small group limited to 9 participants.

What language is the instructor?

The instruction is in English.

Where is the meeting point?

The meeting point is Casa 201.

Can I cancel and get a full refund?

Yes. You can cancel up to 24 hours in advance for a full refund.

Do I need to bring anything?

Just bring a good disposition, a smile, and a good appetite.