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• A Soulful Journey into Real Chilean Cooking with Chefs Patricio and Jennifer

  tlipadvisor,

  4 thg 7, 2025

  - Đánh giá từ Tripadvisor

  5.00

  If you're looking for a polished, Instagram-perfect cooking class with laminated recipe cards and everything already prepped for you, keep scrolling. But if you're the kind of traveler who believes that a country's soul is found in its *real* kitchens then book this class. Don’t hesitate. After spending hours researching a dozen cooking classes around Santiago, the reviews and descriptions of Motemei Cocina Taller stood out. As did the price tag. But what I got in return was something far richer than any five-star restaurant experience. I had the rare privilege of a *private* cooking class with Chef Patricio and his wife Jennifer, hosted in the rustic outdoor kitchen of their home. No frills. No pretense. Just the kind of place where stories are told and ingredients are treated with respect. Chef Patricio is a Bourdain "Parts Unknown" episode come to life—with all the salt and bite. He’s quick to skewer the excesses of fusion cuisine and haute culinary trends, lamenting the erosion of Chile’s culinary heritage. “The hardest dishes,” he tells me, “are the ones with the fewest ingredients.” Why? “Because it’s all about balance and simplicity. It's not something you eat through a straw from a plant. No one has to explain how to eat this.” It's a playful ribbing to his contemporaries. The class begins with a refreshing aperitif, carefully chosen not to overshadow what’s to come. Then comes churrasca, a humble unleavened bread kissed by smoke, served with a robust, handmade tomato-based sauce. We grate a giant tomato by hand to get the perfect texture. It’s the kind of dish that whispers, not shouts, for those who listen. Next, a palta (avocado) and microgreens salad with seafood, paired with a crisp local white wine. It showcases the treasures of Chile’s land and sea—fresh, elegant, and unpretentious. The entrée is a pan-seared beef tenderloin with vegetables in a hearty broth, served with a bold red that complements without overpowering. And dessert? A poetic finale: a cup of local black tea with sliced figs, condensed milk, and a hint of Merken, a local smoked pepper, that lingers like a good conversation. The setting is as authentic as the food. The outdoor kitchen is surrounded by memorabilia from bygone eras, with easy jazz playing in the background. Between courses, we talk about the Mapuche people, the forgotten corners of Chilean cuisine, and the quiet tragedy of culinary traditions being lost to time and trend. This isn’t just a cooking class. It’s a cultural immersion. A philosophical dialogue. A dinner party with a Chilean Bourdain who’s fighting to keep his country’s food honest. Pro tip: This is a prepaid, no-refund experience that's worth every peso. After you make the reservation, transportation is on your own. It's in the posh northeastern neighborhood of Lo Barnechea.

  

  

  

  

  

• Chef Patricio’s cooking experience

  Leonard T,

  31 thg 5, 2025

  - Đánh giá từ Viator

  5.00

  What a fantastic experience. Chef Patricio and his wife are so friendly and welcome you into their home as friends. Such a relaxing environment. Chef Patricio explains the history of various dishes as we made them. The food was so fresh and so delicious. We highly recommend this cooking experience!

• An Unforgettable Culinary Journey in Santiago: Cooking with Patricio And Jennifer

  Heather S,

  8 thg 7, 2024

  - Đánh giá từ Viator

  5.00

  Our culinary adventure in Santiago was an absolute delight! Promptly at 12:30, a driver picked us up from our hotel in downtown Santiago and whisked us away to the charming suburban home of Patricio and Jennifer. Upon arrival, we were greeted warmly by Patricio, whose welcoming demeanor set the tone for the day. His beautiful teaching and prep kitchen was the perfect setting, complemented by the soothing strains of coffee house jazz playing in the background. The experience began with Patricio teaching us how to make a Pichuncho Manhattan, a delightful cocktail that immediately made us feel at ease and right at home. With drinks in hand, we embarked on a culinary journey that was both educational and incredibly enjoyable. Patricio’s abundant patience and sense of humor were evident as he guided our 14-year-old son through the cooking process. My husband and I were able to both participate and relax, thoroughly enjoying watching our son and Patricio create a spectacular 4-course meal. The dishes we prepared together included: 1. **Churrasca; Chancho en Piedra**: a traditional Chilean flatbread, and Chancho en Piedra is a rustic, flavorful tomato and garlic sauce that pairs perfectly with it. So delicious! I will definitely try to make this at home. 2. **Flacas de Merluza Austral, Locos, Ostiones y Salicornias**: This dish featured delicate fillets of Southern hake with abalones, scallops and samphire , creating a delightful seafood medley. We made a citrus sauce with lime juice, mandarin orange juice, garlic, olive oil, and spices. Very gourmet. Doubt I can find all the ingredients at home, but quite a treat. 3. Chicken Plata Reina: chicken dish, beautifully seasoned and cooked to perfection, with a romaine base, avocado, topped with chicken embodying the rich flavors of Chilean cuisine. 4. Chile Lava Cake: A decadent desser was the perfect end to our meal. Patricio’s warm and engaging teaching style was a hit with our son. His wife Jennifer was an amazing hostess—she helped us with the prep and clean up helping everything to run seamlessly and effortlessly for such an elaborate meal. He instructed my son on everything from knife safety to the finer points of food preparation including gorgeous playing , all while maintaining a relaxed and playful atmosphere. Throughout the meal, we enjoyed our cocktails along with a delicious Semillon/Chardonnay white wine Chilean blend , followed by a robust local Chilean red wine, each perfectly complementing the courses. Overall, we had a relaxed and wonderful time. The entire experience was outstanding, and we cannot recommend Patricio and Jennifer highly enough. Our cooking lesson was an absolute treat and a highlight of our time in Santiago, Chile. Such fun!

  

  

  

  

  

  

• A very happy "sanguche!"

  Amy T,

  11 thg 9, 2023

  - Đánh giá từ Viator

  5.00

  If you're looking for a unique experience and something to remember your trip to Santiago by, cooking with Patricio checks all the boxes. We listened to music and drank carmenere in a casual setting while we learned to make (and eat!) a traditional meal - a palta york and pasta cardinal appetizer, chacarero sanguche and sopaipilla pasades en chancaca sauce for dessert. Our stomachs were full of good food and friendship when it was time to leave. We will always remember our experience with Patricio and would recommend it for a couple or group to do while in Santiago.

• Ease and Recipes in Chile

  Melissa F,

  9 thg 9, 2023

  - Đánh giá từ Viator

  4.00

  This was a fantastic experience to have for a few hours on our last day in Chile. A traditional Chilean cocktail (Pichuncho), an avocado starter, a chacarero chileno sandwich with a bottle of Maipo Valley red wine and a Chilean pumpkin sopaipilla dessert was perfection. Chef Patricio and his wife Jennifer were the consummate food guides and hosts and we appreciated the ease of the day as if were were in their home kitchen.

• Cooking with Jennifer in Santiago

  camcam,

  4 thg 1, 2023

  - Đánh giá từ Viator

  5.00

  Jennifer was wonderful. We arrived early, but she willingly offered to start the class ahead of time. We started with a Pisco Sour which was a treat as we hadn't had one yet. We then moved on through 4 different courses and learned the cultural background of the various dishes. It was a great treat and she was very helpful as we tried to get back to our hotel.

• Fantastic fun cooking class

  Karen R,

  17 thg 11, 2019

  - Đánh giá từ Viator

  5.00

  My husband and I did this great tour. We met the group ( five of us) and the chef at the Mercado market, then toured the flower market and fruit/veggie market. We got fresh ingredients, then took taxi to the cooking area. Really fun for over 4 hours. We made pisco sours, empanadas, salad, dessert. We drank lots of great wine and learned about their origins. The chef Gerardo and his staff were so much fun. We have been to Santiago previously. This ranks as the most fun thing we have done there. Highly recommend