Ceviche & Empanadas Cooking Class

The most unusual part of this La Fortuna cooking class is its setting: an open kitchen with views toward Arenal Volcano and town, located at a small cantina that also supports a dog rescue. You cook, eat, and chat in the same relaxed space, with local dogs nearby and the possibility of spotting toucans or hearing howler monkeys.

I like the hands-on instruction from Chef Scott Alan, especially for beginners who want more than a demonstration. I also like the generous value: lunch, tropical drinks, mojitos, beer, wine, soda, and water are included. The main drawback is practical: you must arrange your own transportation, and the class requires at least two people to run.

Key things to know before booking

• You prepare a full Costa Rican meal: Expect ceviche, empanadas, and a typical dessert, with guacamole and tortilla chips also appearing in the class format.
• Chef Scott teaches by demonstration and practice: You learn basic knife skills, chopping, slicing, fillings, marinades, and simple ways to adapt recipes.
• The drinks are part of the experience: Mojitos made with local fruit, including pineapple and passion fruit versions, are served alongside other drinks.
• The group is capped at 12 people: Smaller groups allow more direct help at the counter and stove.
• The venue supports a dog rescue: Friendly dogs and cats may be around the property, which adds charm but matters if you have allergies or prefer a pet-free setting.
• Plan around a 10:00 a.m. start: The class lasts about two and a half hours and finishes where it begins.

A cooking class with Arenal in the background

This is not a formal culinary school with rows of stainless-steel workstations. It is a friendly, social class in a working kitchen near La Fortuna, led by Chef Scott Alan with help from his local staff. The setting does much of the work: an upper-level kitchen, open views, tropical surroundings, and the sounds of the area beyond the room.

You might see toucans near the property or hear a howler monkey while you chop. Those details cannot be scheduled, of course, but they help make the setting feel tied to Costa Rica rather than imported from a cooking studio in a major city.

The property also has a dog rescue. Several friendly dogs may wander around, and cats are part of the scene as well. For people who love animals, this can become a welcome part of the morning. Some participants have even stayed afterward to walk dogs. If you have allergies, are uncomfortable around animals, or want a very polished restaurant setting, keep this feature in mind before booking.

What happens from the 10:00 a.m. start

The class begins at 10:00 a.m. at Costa Rica Cooking, at Diag. 301 in San Carlos, Alajuela Province. Transportation from your hotel is not included, so allow time to reach the meeting point on your own. The activity ends at the same location, which makes it easy to plan a later afternoon outing from there.

The exact order of dishes can vary, but the class centers on making several items from scratch. You are not simply watching Scott cook while someone hands you a finished plate. You take part in chopping, mixing, shaping, filling, and preparing the meal under instruction.

Scott demonstrates useful kitchen basics such as safe knife handling, slicing, chopping, and ways to prepare ingredients efficiently. He then gives you a chance to practice. That format works well for beginners because you can copy the technique immediately instead of trying to remember a long explanation later.

The small-group limit of 12 is important. A class of 12 is not private, but it is still small enough for direct guidance. If your group is smaller, you should get more time at the counter and more opportunity to ask questions. The class has also worked well for families, including children around ages seven and ten, though younger children may mainly watch during knife work.

Ceviche, Costa Rican style

Ceviche is one of the class highlights, and it offers a useful look at how recipes change from country to country. One notable method uses Ginger Ale in the Costa Rican preparation. That may surprise you if you are used to a Mexican-style ceviche or another version based only on citrus.

The point is not to declare one method correct. It is to show you a local approach and explain how the ingredients affect the final taste. You get a recipe you can repeat at home, then eat the result as part of lunch.

The class also includes guacamole and tortilla chips in the hands-on menu described by past participants. These are familiar foods, but they give you something simple to prepare while the ceviche comes together. The combination also keeps the meal varied: creamy guacamole, crisp chips, bright ceviche, and the heavier empanadas that follow.

If you do not cook often, this is a forgiving place to start. One participant who described having trouble even with basic sandwiches found the class easy to follow. That is a useful sign for nervous beginners. You do not need advanced kitchen skills to take part.

Shaping empanadas and adapting the filling

Empanadas are the other main dish. You learn how to prepare and fill them, then cook enough for a substantial meal. Chicken appears frequently in the class, and pork has also been used. Vegetarian and vegan adjustments have been accommodated, so tell the staff about your needs when booking or arriving.

The empanada portion is especially useful because it teaches a technique you can use beyond this one recipe. Once you understand the dough, filling, sealing, and cooking process, you can change the ingredients at home. You may also have extra empanadas to take with you, depending on the amount prepared.

This is where the class feels more valuable than a meal at a restaurant. You are not only tasting Costa Rican food. You are learning how to recreate part of it, including the small steps that are easy to miss when you buy the finished dish.

The class is not presented as a specialist course in regional foodways, so do not expect a long academic lecture about the history of every ingredient. Its strength is practical instruction, a relaxed pace, and food you can actually make again.

Mojitos, tropical fruit, and a flambé finish

The drinks are a major part of the morning. Included beverages cover mojitos, sodas, wine, beer, water, and tropical drinks. Fresh fruit flavors such as pineapple and passion fruit are especially popular, and you can ask about those options.

The drink service makes the class feel social, but it also deserves a practical note. Since the activity begins at 10:00 a.m., unlimited mojitos may not suit everyone. You can choose nonalcoholic drinks, and mocktails have been prepared for children and people who do not drink. The price includes the drinks, so you are not paying extra each time a glass is poured.

Dessert is usually a banana preparation, often banana flambé. It is a fitting end to a meal built around simple tropical ingredients. Even people who do not usually care for bananas have enjoyed this version, partly because the cooking method adds caramelized flavor.

The class menu can include more than the title suggests. Alongside ceviche and empanadas, you may prepare guacamole, tortilla chips, cocktails, and banana dessert. That helps explain why the activity lasts about two and a half hours and why it functions as lunch rather than a short demonstration.

The food, the views, and the relaxed pace

I like the balance between work and reward. You spend enough time preparing the dishes to learn something, but you also sit down and eat the results. The setting gives you reasons to pause and look up, especially if Arenal is visible or wildlife appears around the property.

The class has a laid-back feel rather than a strict, timed restaurant service. Scott is described as sociable and attentive to different ages and skill levels. Charlie helps with hospitality and drinks, keeping the meal moving while the cooking continues.

That relaxed approach is a strength for couples and families. It gives you time to ask about different ways to prepare a dish or how another culture might handle a familiar ingredient. It also means the class may feel less structured than a professional cooking workshop. If you want exact measurements, formal stations, and a tightly timed lesson, this may not be your ideal format.

For most people visiting La Fortuna, though, the change of pace is the point. After hot springs, hikes, rafting, and wildlife outings, a seated cooking class offers a quieter morning while still giving you something active to do.

Is the $76.93 price worthwhile?

At $76.93 per person, this is not the cheapest way to eat lunch in La Fortuna. A local restaurant meal will cost less, and you can order ceviche or empanadas without spending two and a half hours in a class.

The value improves when you count what is included. You receive instruction, several food courses, the meal you prepare, a dessert, recipes to take home, and a broad range of drinks. Mojitos, beer, wine, tropical drinks, sodas, and water are included, along with the chance to make cocktails yourself.

You are also paying for the setting and the personal attention of a small class. The maximum of 12 keeps the experience from feeling like a large demonstration. If you enjoy cooking, the recipes and techniques have lasting value. If you rarely cook, the guided practice may give you more confidence than a standard restaurant meal would.

I would consider it good value for couples, families, and anyone who wants one food-focused activity during a La Fortuna stay. It is less useful for someone who dislikes group activities, does not drink and does not care about cooking, or has already planned several culinary experiences elsewhere in Costa Rica.

Who will enjoy this La Fortuna activity most?

This class suits first-time cooks particularly well. The instructions are designed to be approachable, and the recipes are familiar enough to understand without specialist equipment. You can learn basic knife work, make an empanada, and leave with ideas you can try at home.

Families can also make it work. Children can watch during knife tasks and help with safer preparation steps. The class has accommodated family groups with children ages seven and ten. Parents should still use their own judgment about how much kitchen work is suitable for each child.

Couples will find it a good shared activity, especially on a rainy morning or as a break from outdoor excursions. It also fits a celebration such as an anniversary or babymoon, provided the included alcohol is optional rather than a main reason for booking.

Vegetarians and vegans should ask about adjustments. A vegan empanada variation has been prepared before, but the exact menu should be confirmed in advance. People with serious allergies should also discuss ingredients directly with the provider.

Animal lovers will appreciate the rescue dogs and cats. If animals are a concern, the property may feel less comfortable than a conventional restaurant. Service animals are allowed, and the venue is near public transportation, but hotel pickup is not provided.

Booking timing and cancellation details

The class costs $76.93 per person and is often reserved about 32 days ahead. That suggests you should book early if your La Fortuna dates are fixed, especially for a family or a larger group.

Confirmation is sent within 48 hours of booking, subject to availability. At least two people are required for the class to operate. If the minimum is not met and the activity is canceled, you are offered another date or experience, or a full refund.

Free cancellation is available up to 24 hours before the start time. Canceling or changing the booking less than 24 hours before the 10:00 a.m. start means you will not receive a refund, so check your plans before the cutoff.

Should you book the Ceviche and Empanadas Cooking Class?

I would book this if you want a hands-on food experience with a personal feel, especially if you are new to cooking. The strongest reasons are the small group, Scott’s clear instruction, the generous drink package, the open kitchen setting, and the chance to take recipes home.

It is also a smart choice for a rainy day or a rest day between active La Fortuna outings. You leave fed, with practical skills, and possibly with a few extra empanadas for later.

I would skip it only if you want hotel pickup, a formal professional kitchen, or a tightly focused lesson on one dish. For everyone else, the mix of Costa Rican food, local scenery, rescue animals, and easygoing teaching makes this one of the more memorable ways to spend a morning near Arenal.

FAQ

Where does the cooking class meet?

The class meets at Costa Rica Cooking, Diag. 301, Provincia de Alajuela, San Carlos, Costa Rica. The activity ends back at the same meeting point.

What time does the class start?

The class starts at 10:00 a.m. and lasts approximately two hours and 30 minutes.

What food and drinks are included?

You prepare and eat ceviche, empanadas, and a typical dessert. The class may also include guacamole, tortilla chips, and cocktails. Included drinks are mojitos, sodas, wine, beer, water, and tropical drinks.

Is transportation from my hotel included?

No. Transportation from your hotel is not included. The venue is near public transportation.

How many people can join the class?

The class requires a minimum of two people and has a maximum of 12 participants.

Can I cancel for a full refund?

Yes. You can cancel at least 24 hours before the experience starts for a full refund. Cancellations or changes made less than 24 hours before the start time are not refunded.