That smell of citrus and toasted spices is the best welcome. In La Fortuna, this ceviche & empanadas cooking class is equal parts hands-on food lesson and relaxed hangout, guided by Chef Scott Alan and local chefs in a small setting. You’ll learn real Costa Rican technique, then sit down to eat what you made—plus cocktails and a typical dessert.

I especially like the small-group attention. With a maximum of 12 travelers, and many sessions running even smaller, you get coaching when you’re chopping, mixing, and assembling instead of feeling rushed. The vibe stays friendly, not classroom-y.

My other big plus is the food + drinks bundle for the price. Lunch is included, and it’s not just water and soda—there are all-you-can-drink mojitos plus beer, wine, and other tropical drinks. The one consideration: you’re responsible for getting yourself to the meeting point since transportation from your hotel isn’t included.

Key Things You’ll Notice Right Away

• Small-group format (max 12) that makes it easier to get hands-on help at your station
• Chef Scott Alan + Charlie guiding the class, with a fun, welcoming pace
• From-scratch cooking for ceviche, empanadas, guacamole, and chips
• Mojitos with local fruit variations like pineapple and passion fruit
• A banana flambé dessert that shows up as a crowd favorite
• Onsite dog rescue energy, with friendly pups around the property

Why This Class Feels More Like an Arenal Hangout Than a Tour

La Fortuna cooking classes come in all shapes. This one works because it’s built around two things you actually care about: making the food yourself, and eating it while it’s still lively and fresh.

You start at 10:00 am and the whole experience runs about 2 hours 30 minutes. It ends back at the meeting point, so you’re not left wondering how you’ll get back or where you’ll land. The structure is simple: arrive, get guided through prep, cook and assemble, then enjoy a shared meal with drinks.

One more reason it’s a good fit in Costa Rica: appetizers are where you’ll learn the biggest “aha” moments fast. Ceviche isn’t just a dish here—it’s a method and a flavor balance. Empanadas are the same story: crust, filling, and seasoning. You don’t need fancy culinary skills. You just need a willingness to get your hands a little messy.

Chef Scott Alan’s Hands-On Cooking Session: Ceviche and Empanadas

Chef Scott Alan runs the class alongside local chefs. The lesson is set up so you don’t just watch. You practice the steps—especially the basics like knife work—then put that skill to use while making your ceviche and empanadas.

Ceviche: A Costa Rican Twist You’ll Remember

The ceviche is a highlight for a reason: you’ll make it with guidance, not shortcuts. One detail that stands out from the class experience is that they use ginger ale as part of the flavor approach. If you’re expecting only the usual acid-and-citrus rhythm, this is a fun and surprising variation—and it’s something you can try again later at home when you’re not on vacation.

What you’ll walk away with is a better sense of balance: citrus brightness, how seasoning comes together, and how you can keep the texture right instead of turning everything mushy or bland. The best part is that you’re tasting along the way, so it clicks quickly.

Empanadas: From Scratch With Real Guidance

Empanadas are next, and the class doesn’t treat them as a mystery. You’ll assemble them from scratch and learn the process step by step. People who aren’t confident in the kitchen still report that the instructions land well, including help with knife skills and making the dough or filling work as intended.

You’ll also get to eat what you make, which matters more than it sounds. When your food is delicious, you pay attention. When it’s delicious and you made it, you remember the steps. That’s why this class tends to stick in your brain after you get home.

Bonus Components: Guacamole and Tortilla Chips

This is not only ceviche and empanadas. You’ll also make guacamole and tortilla chips as part of the appetizer spread. It’s a smart addition because it gives you a second set of flavors—creamy, fresh, and bright—so your meal feels like a full Costa Rican lineup instead of a single-dish workshop.

And yes, there’s a good chance you’ll end up eating more than you planned. Even people who don’t usually love guacamole call it out for being better than expected after making it themselves.

Mojitos, Mocktails, and the Local Fruit Flavor Lesson

If you enjoy cocktails, this class makes it hard to be unimpressed. Lunch comes with all-you-can-drink mojitos, and you’ll also have sodas along with wine, beer, water, and tropical drinks. It’s the kind of setup that keeps the group cheerful while you work.

What You’ll Learn From the Mojito Bar

The class teaches a style of mojito you can actually recreate at home. The key is not just the mint and lime concept—it’s the fruit integration. Local fruit variations show up in a big way, including pineapple and passion fruit versions that people specifically remember as standouts.

Even if you don’t consider yourself a cocktail person, you’ll still taste the difference. Fruit-forward drinks help you understand the seasoning logic behind the food too. It all connects: acidity, sweetness, and aroma.

Mocktails Are Part of the Mix

One of the nice things in this experience is that you’re not locked out if you skip alcohol. The menu-style setup includes rum cocktails and mocktails, so you can join the fun without feeling like you’re on the sidelines.

Practical tip from the way the class is structured: if you’re the type who likes to pace, start with one drink, eat your first bites of what you cooked, then decide how adventurous you feel. The drinks are plentiful, and you’ll want your appetite for the rest of the menu.

Banana Flambé Dessert and the Meal You’ll Share

Dessert is not an afterthought here. You’ll make a banana flambé style dessert, and it’s repeatedly called out as a highlight—even by people who think they don’t like bananas.

Why that matters: dessert is where you judge whether a cooking class is just about filling time or actually about flavor. A banana flambé done well is aromatic, warm, and sweet without getting heavy. When you make it yourself, you also learn the timing that turns “banana on a plate” into “banana dessert.”

After the cooking, you sit down and enjoy the full spread: what you prepared plus drinks. The pacing is relaxed enough that you can actually enjoy conversations, but structured enough that you still learn the process.

The Setting: Open Kitchen Views and the Dog Rescue Bonus

The experience happens in Chef Scott Alan’s restaurant space, which also ties into his home setting. Multiple people mention the open kitchen and the views around the property—there’s even talk of seeing toucans and hearing a howler monkey from the area.

This is one of those places where the surroundings help your brain settle. You’re in a quiet, scenic spot rather than stuck in a loud tourist kitchen. And the view changes the mood: chopping and mixing feels less like labor and more like play.

Then there’s the animal part, and it’s not just a cute distraction. The property supports a small dog rescue, and friendly dogs are part of the atmosphere during the class. Dogs like Chico and Orejas are mentioned by name, and there’s often a puppy or newly arrived pup around. People describe it as a genuine element of the experience, not a gimmick.

If you love dogs, it’s an extra reason to book. If you don’t, you’ll still be able to focus on cooking—just know the dogs are part of the background energy.

Price and Value: Does $76.93 Make Sense in La Fortuna?

At $76.93 per person, you’re paying for more than instruction. You’re paying for:

• A guided, hands-on cooking session focused on multiple dishes
• A real meal you eat immediately
• Unlimited mojitos plus other drinks and beverages
• A small-group format with attention from the chef

In La Fortuna, cooking classes can end up feeling like short demos with a modest bite to eat. Here, the structure points the other direction: you cook, you taste, you drink, and you leave feeling satisfied. People also mention that the recipes feel usable at home, which is the real test of value. If you can recreate something later, you’re not just buying a memory—you’re bringing skills back.

The one cost you may need to plan for is transportation to the meeting point. Hotel pickup isn’t included, so factor in how you’ll get there on your own.

Practical Tips Before You Go (So You Enjoy It More)

A cooking class is fun, but comfort matters. Here’s how to set yourself up for an easy morning.

• Wear shoes you’re fine wearing indoors and around a working kitchen area.
• Bring a light layer if you run cold, since you’ll be stationary for some parts and moving for others.
• If you’re drink-inclined, pace yourself early. You’ll likely want to enjoy drinks without feeling full or sleepy before dessert.
• If you’re traveling with kids, this is a hands-on style that can work well. Many people note it’s family-friendly and that kids can watch and participate at their comfort level.

Also, since the experience requires a minimum number of travelers, it’s smart to book once your dates are set. If the minimum isn’t met, they’ll offer a different date/experience or a refund.

Who Should Book This Class—and Who Might Skip It

This is a strong match if you want:

• An appetizer-focused class where you can learn fast and eat well
• A small-group setting with close coaching
• A mix of cooking plus cocktails plus a local dessert
• An atmosphere with dog rescue good vibes and outdoor wildlife sightings nearby

You might consider skipping if:

• You strongly prefer instruction-only classes without food and drinks included
• You don’t want alcohol involved at all, even though mocktails are part of the experience
• You’d rather not travel to a meeting point without hotel transportation

Should You Book This Ceviche and Empanadas Class in La Fortuna?

If you like hands-on learning, this is an easy yes. The combo of ceviche, empanadas, guacamole, mojitos, and banana flambé means you’ll get variety instead of one-dish repetition. Add the small-group attention and the relaxed, welcoming tone under Chef Scott Alan (with Charlie helping the experience flow), and it’s the kind of activity that feels worth repeating at home.

Book it when you want a morning that’s social, tasty, and practical—not just a photo stop. If you’re already planning to do one “food thing” in La Fortuna, make this the one.

FAQ

FAQ

What dishes will I make in the class?

You’ll make ceviche and empanadas, plus guacamole and tortilla chips. Dessert includes a banana flambé.

Does the class include drinks?

Yes. Lunch includes all-you-can-drink mojitos, sodas, and also wine, beer, water, and tropical drinks.

How long is the cooking class?

The class runs about 2 hours 30 minutes.

What time does the class start?

It starts at 10:00 am.

How big is the group?

The activity has a maximum of 12 travelers.

Is transportation from my hotel included?

No. Transportation from your hotel is not included.

Where does the class meet?

The meeting point is Costa Rica Cooking, Diag. 301, Provincia de Alajuela, San Carlos, Costa Rica. The tour ends back at the meeting point.

Is there a minimum number of people required?

Yes. A minimum of 2 people is required for the class.

When will I receive confirmation after booking?

Confirmation is received within 48 hours of booking, subject to availability.

Are service animals allowed?

Yes, service animals are allowed.

Is there a cancellation option if my plans change?

Free cancellation is available. You can cancel up to 24 hours in advance for a full refund, based on local time.