<strong>Mexican Street Food with John Fernandez </strong></br> Saturday 13th March 2027

Join us in our 19th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We’re often asked if we’re in Jericho, but this would be totally impracticable. Driving into Oxford is a challenge at the best of times… and then you’d have to find somewhere to park!

Come into the barn and you’ll be greeted by your teacher and our team. You’ll be offered tea or coffee while you meet fellow participants. The atmosphere is very relaxed, and we like a happy room of people, so expect music and lots of positive energy.

We’ll go through how the class will run and a few health and safety bits, then off you go.

You’ll cook in pairs, which creates a really lovely rhythm in the room — collaborative, relaxed and a chance to share the experience as you go. Our approach is rooted in cooking together rather than working individually, creating a more sociable, supportive atmosphere where ideas and techniques are shared naturally.

Our setup is simple. If you can create a feast with fresh ingredients and a few pieces of equipment in our barn on fold-up tables – think of the pasta grannies in Bari making fabulous orecchiette on a wooden table in the street – you can do it anywhere.

Our inspiration for cooking in this way also comes from Jamie Oliver, who cooks in an outhouse (sometimes with rain coming through the roof!), and Marcus Wareing, who in his latest series cooks on a balcony in France. They both just use gas burners to create delicious dishes. This is stripping things back to basics in a way that allows everyone to go home, no matter what they have in their kitchen, to recreate without buying expensive equipment.

We’ll cook for about 2 hours and then everyone gathers back at the table to enjoy the fruits of their labour. Ours is a convivial table. We share the food together, which means you won’t necessarily be eating your own creations.

This is also the opportunity to ask as many questions as you like about the class and the ingredients. Don’t worry, though, this is only the start of your journey and we love for you to stay in touch and ask as many questions as you like over time.

Our ethos is simple. We adore good, simple food and just want to share our passion. We hope to meet you soon…

Mexican Street Food with John Fernandez
Saturday 13th March 2027

£140.00

12 in stock

12 in stock

Buying as a gift? Why not send a voucher, either by email or by post.

Saturday 13th March 2027 | 9.30am – 12.30pm

Join John as he brings the vibrant flavours of Mexico to The Jericho Kitchen in this hands-on class celebrating fresh ingredients, bold flavours and cooking from scratch.

As part of our ongoing commitment to cooking more seasonally and supporting local producers, we’ve adapted this class to make the most of incredible ingredients grown right here in Oxfordshire. This year, our friends at Worthy Earth have grown tomatillos especially for us, allowing you to experience one of Mexico’s most distinctive ingredients at its freshest.

Dishes may include:

  • Authentic fresh Corn Tortillas
  • Rich Chipotle Chicken Tinga or Smoky Mushroom Tinga made with Tumblebug mushrooms from Combe, Oxfordshire
  • Fresh Pico de Gallo bursting with flavour
  • A seasonal Salsa featuring the freshest ingredients available, including locally grown tomatillos when in season

To finish, John will demonstrate one of Mexico’s most loved treats – Churros. Think crisp, golden fingers of light fried dough, dusted with sugar and dipped into rich organic dark chocolate.

Packed with flavour, fun and plenty of tips to recreate the dishes at home, this is a fantastic introduction to authentic Mexican cooking with a local Oxfordshire twist.

 

At The Jericho Kitchen we can suggest the style and flavours of what we’ll be cooking, but not always the exact dishes, as we buy directly from local producers and work with what their growing systems provide at their seasonal best.

By moving away from supermarkets and cooking with what is truly ready in the fields, we ensure you’re eating exactly what your body and the land need at that moment – health and seasonality over fixed menus.