Medellin: Learn to make Colombian empanadas from scratch

Empanadas turn a Medellín afternoon into a shared table. This two-and-a-half-hour cooking class takes you into a Colombian family home, where you learn the story, fillings, shaping, and cooking of one of the country’s favorite snacks. I like the home setting and the chance to make each empanada with your own hands. I also like the broad choice of fillings, including several vegetarian options and choices suitable for vegans.

The main consideration is the price: at $56 per person, this costs more than simply ordering empanadas from a local shop. You are paying for a small-group lesson, personal help, drinks, ingredients, and time with local hosts, so it suits you best if the social and cultural side matters as much as the food.

Key points about this Medellín empanada class

• A Colombian family home: The class takes place at Casa 201, giving you a personal setting rather than a large cooking school.
• Your filling, your empanada: Choose from meat, chicken, a changing monthly special, mushrooms, corn, cheese, or potato with hogao.
• Small group of up to nine: The limited size leaves room for hands-on help and practice.
• A 150-minute food experience: You have time for a welcome drink, a short introduction, cooking instruction, and a relaxed meal.
• English-led and friendly: The hosts speak English and some Portuguese, with translation help available during the lesson.
• A strong choice for first-time cooks: You only need good spirits, a smile, and an appetite.

Arriving at Casa 201 in Antioquia

The meeting point is Casa 201 in Antioquia, Colombia. The setting matters here. This is not a polished restaurant demonstration where you sit back and watch a chef perform. You enter a family home and take part in the work.

The hosts are two sisters who cook together. One is described as the empanada expert, while the other helps guide the class and keep the session moving. That family partnership gives the experience a relaxed feel. You are not simply being shown a recipe. You are being welcomed into a home where cooking is part of daily life.

The group is limited to nine people. That is small enough for the instructor to watch your technique, answer questions, and help when an empanada refuses to close properly. If you have ever tried to seal dough while filling leaks toward the edge, you will understand why personal help is useful.

The hosts speak English, and some Portuguese as well. English is the stated teaching language, and the class has included translation help when needed. That makes the experience a practical choice if you want a cultural activity in Medellín but do not speak Spanish.

A welcome drink and the story behind the snack

The class begins with a local welcome drink. It is a small touch, but it sets the tone. You have a moment to settle in, meet the hosts, and get comfortable before handling ingredients.

Next comes a brief history of empanadas. Do not expect a long academic lecture. The useful part is learning how the dish fits into Colombian food culture and how different fillings shape the final result.

Empanadas are familiar across much of Latin America, but the Colombian version has its own character. The class focuses on the way they are prepared in Colombia, from the dough to the filling and the final cooking. That context makes the cooking more meaningful. You are not just making a pastry pocket. You are learning a food people prepare, share, and adapt at home.

The introduction is also a good chance to tell the hosts what you eat. The ingredients can be adjusted to your preference, with meat, chicken, a monthly special, and several vegetarian fillings available.

Choosing fillings for meat lovers and vegetarians

The filling choice is one of the best parts of the class. You can select meat, chicken, or a special filling that changes each month. That changing option gives repeat visitors a reason to return, though no specific monthly filling is provided in advance.

Vegetarian choices include mushrooms, corn, cheese, and potato with hogao. Hogao is a Colombian-style tomato and onion sauce, and potato with hogao gives you a filling with a clear local flavor rather than a plain substitute for meat.

The experience also welcomes vegans, although you should discuss your requirements with the hosts before cooking. The provided information confirms that vegan preferences can be accommodated, but it does not spell out which dough or cooking ingredients are used in every case. If you avoid dairy, eggs, or other ingredients strictly, ask before you begin.

I like this flexible setup because it lets you compare flavors. You can make more than one kind instead of producing a whole batch of identical empanadas. It also works well for mixed groups, where one person wants chicken, another prefers vegetables, and someone else wants to try the monthly special.

Making the dough, filling, and folded edges

The heart of the experience is hands-on preparation. The hosts guide you through making the empanadas from scratch, rather than handing you prepared dough and asking you to fill it.

You will work with the ingredients, add your chosen filling, and shape the pastries yourself. The folding step is likely to be the part that requires the most practice. A well-sealed edge keeps the filling inside during cooking, so the lesson is not only about appearance. It affects how the empanada holds together and how much filling reaches your plate.

The class allows time to practice and improve. That point matters for beginners. Your first empanada may look uneven, while later ones should become easier to close and shape. The relaxed family setting helps here because mistakes are part of the process, not a reason to feel rushed.

You also get to control the flavor mix. Instead of eating a preset menu, you make food that reflects your own choices. This is particularly useful if you have strong preferences or want to try several fillings in one sitting.

Cooking the empanadas and eating what you made

After preparation comes cooking. The hosts explain the process and help you get the empanadas ready to eat. The class then finishes with another drink and the food you prepared.

There is a real pleasure in eating something you shaped yourself, even if the edges are not perfect. The result is also more personal because you selected the filling and took part in each stage.

The session lasts 150 minutes, which gives you more breathing room than a short demonstration. You have time for the welcome, the background, preparation, cooking, and eating without reducing the lesson to a quick snack stop.

Some people may be able to make enough to take a few home, depending on the number prepared and the class arrangement. That possibility has happened during the experience, but it should not be treated as a guaranteed inclusion. The main purpose is to cook and eat together during the session.

Why the family setting matters

The food is only half the point. The other half is the chance to see how cooking works inside a Colombian home.

A restaurant can teach you what an empanada tastes like. This experience gives you a look at how the dish is prepared in a domestic setting, with sisters working as a team and sharing a recipe connected to home cooking. That personal contact is the strongest reason to choose this class over a cheaper food stop.

The atmosphere is described as welcoming and encouraging. The hosts help nervous beginners, explain the steps clearly, and keep the activity fun. That makes the class suitable for families, couples, solo participants, and small groups of friends.

It also gives you a way to meet local people without forcing a formal sightseeing conversation. The shared work creates natural interaction. You can talk while preparing food, ask about ingredients, and learn how the hosts approach a familiar Colombian dish.

Group size, pace, and language

With a maximum of nine participants, the group has enough variety to feel social without becoming crowded. A family of four has taken the class alongside another single participant and still found that everyone stayed involved.

That is useful if you are visiting alone. You will not necessarily be placed in a private class, but the cooking gives you an easy activity to share with other people. If you are traveling with children, the hands-on format may hold their attention better than a long guided talk, though the supplied information does not give a minimum age.

English is the teaching language. The hosts also speak some Portuguese, and translation support has been used to make explanations clear. If your Spanish is limited, you should still be able to follow the main steps.

The pace is active but not described as rushed. The 150-minute length gives you time to work through the process and repeat the shaping technique. If you prefer a quick meal with no instruction, this may feel too long. If you want to learn and talk while cooking, the length is a good fit.

Is $56 a fair price?

At $56 per person, this is not the cheapest way to eat empanadas in Medellín. You can find a simple snack for far less. The question is what you want from the afternoon.

The price includes a local welcome drink, the short food history, ingredients, preparation, cooking instruction, your empanadas, and another drink to enjoy with them. You are also paying for a small class and direct time with the hosts in their home.

I consider the cost reasonable if you value personal contact and hands-on practice. The food alone does not justify the full price. The cultural exchange, small group, and instruction make up the difference.

This is also better value for people who will use the skill later. Once you understand the filling and shaping process, you can try making empanadas at home. The class gives you a memory, a meal, and a practical cooking lesson rather than just another restaurant visit.

What the strongest praise tells you

The most consistent strengths are the hosts, the clear instruction, the warm family atmosphere, and the taste of the finished empanadas.

The two sisters receive repeated praise for being friendly, kind, and encouraging. The instruction is described as easy to follow, even for people making empanadas for the first time. That is important because the class depends on participation. A cold or impatient instructor would weaken the whole experience.

The food also earns strong approval. The finished empanadas are repeatedly described as tasty, and the filling variety gives you room to experiment. The chance to make several kinds is especially useful if you want to understand how different ingredients work inside the same dough.

The setting receives equal attention. Being invited into a Colombian home makes the activity feel more personal than a standard restaurant class. You get the cooking lesson, but also a small view of everyday home life.

Small drawbacks to consider before booking

The class is a better choice for people who enjoy social activities than for anyone seeking privacy. You will share the space and cooking process with a small group of up to nine.

The price may also give you pause. If your main goal is simply to taste Colombian empanadas, a market or casual food stop will cost less. This experience earns its price through instruction and connection, not through a large meal.

The exact monthly special is not announced in advance. If you have a particular dietary need, confirm the available ingredients before the class. Vegetarian options are clearly listed, and vegan preferences are welcomed, but the precise vegan preparation is not described.

Finally, this is an English-led experience, not a Spanish-language class. It offers contact with local hosts, but you should not book it specifically to practice Spanish.

Who should book this cooking experience?

I would recommend it to first-time cooks, food-focused visitors, families, couples, and solo people who like meeting others through a shared activity. It is also a good choice if you want an experience that connects food with home life rather than another standard city attraction.

Vegetarians have a clear range of fillings, including mushrooms, corn, cheese, and potato with hogao. Vegans can be accommodated, but should clarify the details before attending.

You should skip it if you want a fast, inexpensive meal, a private cooking lesson, or a formal culinary course with advanced techniques. This is friendly, practical home cooking, and its charm comes from taking part rather than perfecting professional restaurant skills.

With a 4.9 rating from 18 bookings, the experience has a strong record for satisfaction. I would book it if you have 150 minutes available and want to leave Medellín with more than a photograph and a full stomach. The most useful tip is simple: bring an open attitude, a smile, and a good appetite, then tell the hosts your filling preferences early.

FAQ

Where does the empanada class take place?

The meeting point is Casa 201 in Antioquia, Colombia.

How long does the experience last?

The class lasts 150 minutes.

How much does the experience cost?

The price is $56 per person.

What is included in the class?

You receive a local welcome drink, a brief history of empanadas, preparation and cooking instruction, the empanadas you make, and another drink to enjoy with them.

What fillings are available?

You can choose meat, chicken, or a special filling that changes each month. Vegetarian choices include mushrooms, corn, cheese, and potato with hogao.

Can vegans take the class?

Yes. The experience is suitable for vegans, though you should confirm the specific ingredients with the hosts before cooking.

What language is the class taught in?

The instructor teaches in English. The hosts also speak some Portuguese.

How large is the group?

The class is limited to nine participants.

Do I need cooking experience?

No cooking experience is listed as required. You only need good spirits, a smile, and a good appetite.

Can I cancel the booking?

You can cancel up to 24 hours in advance for a full refund. You can also reserve the spot and pay later, which keeps your plans flexible.