Empanadas get real when your hands are on the dough. This Medellín class is all about making Colombian empanadas yourself in a small group, with fillings chosen to match what you like and a monthly rotating surprise. It runs about 2 hours 30 minutes, starting at 3:00 pm, and you’ll finish back at the meeting point in Belén.

I really like that it’s built for different eating styles. You can go with meat or chicken, or choose a vegetarian set-up (mushrooms, maicitos, cheese, and potato with hogao), and the teachers guide you step by step.

One thing to consider: while the class is listed for a maximum of 6 people, some sessions can feel tight if extra participants join. That can affect how much you see and do at the station, so it’s worth checking expectations before you go in.

Key highlights worth planning for

• You choose fillings: meat, chicken, and a special filling that changes every month
• Vegetarian options are clearly supported: mushrooms, maicitos, cheese, and potato with hogao
• You eat your results: you can enjoy all the empanadas you make beside a drink
• Small-group coaching: the experience includes guidance for prep and cooking, not just tasting
• Spanish instruction with English translation: useful if you’re learning and want to follow along
• Local teachers: Erika and Natalia are named instructors in multiple successful sessions

A hands-on empanada class in Medellín’s Belén

This is a practical, food-focused cooking class in Medellín, based in the Belén area. The meeting point is at Cra. 73 #20a-22, and the experience starts at 3:00 pm, lasting about 2 hours 30 minutes. You’ll also end back at the same meeting point, so you don’t have to worry about a long trek afterward.

What makes this class a good match for many trips is the pace. You’re not rushing through a “show-and-tell” meal. You’re working on dough, learning the process, and finishing with something you can actually recreate later.

Also, you’re not stuck with a single flavor path. The class gives you options, which matters if you travel with someone who wants vegetarian food, or if you just get tired of the usual tourist menu.

What you’ll make: meat, chicken, and a monthly rotating filling

The empanadas here aren’t one-size-fits-all. You’ll use ingredients based on your preference, and the class includes several filling directions:

• Meat filling options
• Chicken filling options
• A special filling that changes every month

That rotating filling detail is small, but it’s smart. It keeps the class feeling less repetitive if you’re in Medellín for more than a week or you’re comparing cooking activities. It also means you get to learn how to handle different fillings, not just one basic setup.

In practical terms, different fillings can behave differently when you cook them—thicker mixtures can need more careful portioning, and wetter fillings can affect how you seal. Even if you don’t get technical food science, you’ll come away with the kind of “this works, this doesn’t” know-how that makes the recipe actually usable later.

Vegetarian and vegan-friendly options (including hogao)

If you’re vegetarian, this class is one of the easier cooking options to plan around. The vegetarian menu is spelled out with specific ingredients:

• Mushrooms
• Maicitos
• Cheese and potato
• Potato with hogao

That hogao detail matters because it’s a very Colombian-style flavor base. Even if you don’t know the term going in, the class setup makes it clear you’re not being asked to “just eat the bread.” You’re given a filling pathway that matches the empanada format.

One review described the experience as vegan/vegetarian friendly. The safest way to interpret that for your own planning is to treat it as: you can keep things plant-forward and still participate fully. When you book, make sure your dietary preference is clearly stated so the staff can plan your filling and process.

The session flow: welcome drink, brief history, then dough work

The structure is straightforward, and that’s a plus when you’re doing a cooking class in a new city. Here’s what the session includes:

• Welcome drink
• Brief history of patties
• Preparation and cooking
• Enjoy the empanadas you make next to a drink

The welcome drink helps you settle in fast. It’s not a gimmick—getting a drink immediately makes it easier to focus on learning rather than scrambling for your bearings.

The brief history piece is short and designed to set context. In a cooking class, I like this kind of segment because it turns the task from “follow steps” into “understand why it’s done this way,” even if the history part is not long.

Then comes the main event: prep and cooking. This is where you’ll feel the biggest difference between watching empanadas being made and making them yourself. You’ll learn how to portion filling, how to handle the dough, and what changes during cooking.

And the best payoff: you eat what you make. You’re not judged on your folding skills. You just get to enjoy the results beside another drink.

Spanish with English translation: learning without losing the thread

The class is taught in Spanish, with English translation. That combination is ideal if you’re traveling in Medellín and want to practice Spanish without getting stuck.

Two practical benefits you can expect:

• You’ll pick up real food vocabulary (ingredients, cooking actions, dough steps) instead of only classroom phrases.
• You can ask questions during prep without feeling like you need perfect Spanish first.

In addition, multiple instructors are named—Erika and Natalia—and one review mentioned Mari as a support for English translation. Even if you don’t rely on translation, it’s reassuring to know the language bridge is built into the experience.

If you speak Spanish well enough to follow along, you can treat translation as a safety net. If your Spanish is shaky, you can still participate fully and not feel shut out.

Teachers and teaching style: why you leave with confidence

A good cooking class doesn’t just give you ingredients. It gives you confidence that you can repeat the process later.

That’s why it helps that the class is led by real, named teachers. Erika and Natalia are described as professional and friendly, and multiple comments highlight how clear the instruction feels. One of the strongest themes in the feedback is how “at home” the vibe can feel—like you’re cooking with people, not performing for a camera.

In practical terms, you’ll get the kind of instruction that helps you avoid common mistakes:

• overfilling (which can lead to sealing issues)
• undercooking (which leaves dough doughy or filling uneven)
• rushing the shaping step (which affects how the empanada seals and cooks)

If you’ve ever tried a recipe at home and felt stuck after one step, this class format is built to prevent that. You practice the steps in the moment.

Group size and the space reality: plan for a compact kitchen

The experience is capped at 6 travelers, and that’s what you should expect for a hands-on class. A small group is the difference between getting real coaching and standing around waiting your turn.

Still, there’s a fair consideration for you: some sessions can feel crowded if extra people join the class experience through different booking channels. When the group grows, the space and visibility can get harder, and you might feel less of the “hands-on” focus at every station.

How to protect your enjoyment:

• Go in expecting a compact kitchen setup, not a big restaurant classroom.
• If you want maximum hands-on attention, ask before the class about how the group size will be managed on your specific date.

It’s not about being dramatic. It’s about setting the right mental picture so you don’t feel disappointed when the room is simply smaller than you’d imagined.

Price and value: is $54.16 worth your time?

At $54.16 per person for about 2.5 hours, you’re paying for more than food. You’re paying for:

• guided instruction in dough work and cooking
• the included welcome drink
• the included empanadas you make and eat
• ingredient sourcing and a working kitchen setup
• Spanish instruction with English translation

When a class includes both a learning component and a full “you eat what you make” payoff, the value equation usually holds better than tastings or short demos. Here, you’re not just buying a meal—you’re buying repeatable technique.

The price can feel higher if you expected a private class. There isn’t a private option listed here, so if you want exclusive attention, you’ll likely need to plan around what “small group” means in reality.

If you’re someone who likes hands-on cooking, wants Colombian food knowledge, and would like a recipe you can actually make later, the cost starts to look more reasonable fast.

Where this fits best in your Medellín itinerary

This is a strong option when you want:

• a practical local food experience (not just another meal out)
• a social activity that still feels structured
• an easy plan for solo travelers, couples, and groups of friends

One review highlighted that the class can help solo travelers meet people. Cooking classes naturally break the ice because everyone is doing the same task, and you’re focused on something shared.

For families, it can work well if you’re comfortable with a hands-on kitchen setting. Keep in mind it’s an adult-style class format with cooking steps, so choose based on your child’s comfort level.

Couples also tend to like it because you’re doing something together that ends in a shared reward—fresh empanadas, plus a drink while you eat.

Practical tips to get the most out of the class

A cooking class goes better when you show up ready to work. Here are a few things that help:

• Arrive a few minutes early so you can get settled and start without stress.
• Tell the staff your preference clearly when you book (meat, chicken, or the vegetarian filling direction).
• If you want the prep steps written down, ask before you leave. One experience included a promise of sending steps by text that didn’t happen, so don’t count on a follow-up message if you need details right away.
• If Spanish is part of your goal, prepare a few simple questions in your head (ingredient names, what to do if dough tears, how to judge cooking). Translation support is there, but having questions ready saves time.

Should you book this empanada cooking class in Medellín?

Book it if you want a hands-on, learn-the-process experience and you like the idea of eating what you make. The combination of Spanish instruction with English translation, a clear vegetarian pathway (including hogao), and a finish that centers on your own empanadas makes it a practical choice.

Skip it—or at least ask more questions—if you’re very sensitive to crowded room conditions or you expected a fully private setup. The experience is meant for a small group, but reality can vary depending on who shows up.

If you want a cooking class that gives you both Colombian food culture and a repeatable method for empanadas, this one fits the bill.

FAQ

What is the price per person?

The price is $54.16 per person.

How long is the cooking class?

It lasts about 2 hours 30 minutes.

What time does the class start in Medellín?

The start time is 3:00 pm.

Where is the meeting point?

The meeting point is Cra. 73 #20a-22, Medellín, Belén, Medellín, Antioquia, Colombia.

Is the class taught in Spanish or English?

The experience is taught in Spanish with English translation.

What empanada fillings are available?

You can choose meat, chicken, and a special filling that changes every month. Vegetarian options include mushrooms, maicitos, cheese, and potato with hogao.

What is included in the price?

It includes a welcome drink, a brief history of patties, preparation and cooking, and you can eat all the empanadas you make next to another drink.

What is the group size limit?

This activity has a maximum of 6 travelers.

Are service animals allowed?

Yes, service animals are allowed.

What is the cancellation policy?

Free cancellation is available up to 24 hours in advance of the experience for a full refund. If you cancel less than 24 hours before, the amount paid is not refunded.

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