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$43 - $46 per guest
ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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This food experience costs $46 per guest when you book for 1 guest, $43 for 2+ guests
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ClassBento money-back guarantee
Our mission is to improve mental wellbeing through our workshops and experiences. We curate our teachers and hosts carefully to ensure that they are of high quality.
That's why we provide a money-back guarantee*: If you're unsatisfied with this experience, just leave it at least 20 minutes before it ends, and tell us (the ClassBento team) the reason for your dissatisfaction within 4 hours of that time, and we'll provide you with a refund.
* We may choose to limit our refund per customer at $1000. In some rare cases, we may also require you to show us your photo ID before we process the refund.
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Q: What's the cancellation policy?
A: No cancellations or reschedules allowed
Q: How long does the class run for, and what's the price?
A: 2.5 hours, $43 - $46 per guest ($46 per guest when you book for 1 guest, $43 for 2+ guests)
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Mexican Pop-Up Restaurant Night with Jamie Aquino
Fresh and Flavorful Mexican Dinner! - Sofrito, Tres Leches, Tamale Pie, Oh My!
2.5 hours
1 to 30
label $43 - $46 ($46 per guest when you book for 1 guest, $43 for 2+ guests)
What you'll do
It’s time for another pop-up restaurant night!
It’s Cinco De Mayo weekend, so we’re cooking up Mexican cuisine! Jamie Aquino will be cooking up an All-Vegetarian menu with plant-based AND gluten-free options! The menu includes Tacos filled with seared and braised tofu smothered in Jamie's Chipotle Sofrito Sauce, Tamale Pie made with roasted veggies and seasoned black beans underneath a buttery masa cornbread crust, covered in melted sharp cheddar, fluffy Mexican Rice, a trio of dips and salsas, fresh Quinoa Salad with chunks of avocado in a Cumin Lime Dressing, and a slice of moist Coconut Cake soaked in Coconut Sweet Cream and topped with gooey coconut frosting!
Ordering is easy, add a second, third, or more servings to feed the whole family!
*Please Note: When ordering, each "seat" equals dinner for one (1) person.
Dinner for "one seat" includes:
~ Chipotle Sofrito Tacos - served with your choice of Crema, Salsa Sour Cream, or Avocado Ranch -vegan
~ Black Bean and Veggie Tamale Pie - roasted veggies, black beans, masa cornbread topping, melted cheddar
~ Mexican Quinoa Salad - quinoa, tomatoes, black beans, avocado, and sweet corn tossed in a Cumin & Lime Dressing
~ Chips & Dips - Cilantro Lime Dip (no heat), Pineapple Salsa (mild heat), Traditional Roja Salsa (medium heat)
~ Mexican Rice
~ Coconut Leches Cake - moist coconut cake soaked in Sweet Coconut Cream, topped with thick, gooey coconut frosting
$46 (includes tax)
Add on an extra side, beer, wine or other drinks at check-out!
When placing your order, please read through instructions on parking, reserving a pick-up time, and don't forget to bring your ID if ordering alcoholic beverages!
Our pick up window opens at 3:30pm! All orders are available for pick-up Friday, May 3rd from 3:30pm-6pm.
*Our kitchen island is open for a dine-in option!* Only 6 seats available to sit with the chef, they are first come, first serve. We have additional seating in the atrium, all orders are packaged to-go unless seated in the kitchen!
Add-ons available for this class
- 2ct Chipotle Street Tacos ($12)
- Black Bean & Veggie Tamale Pie ($12)
- Quinoa Salad ($7)
- Chips and Trio of Salsa and Dip ($8)
- Mexican Rice ($6)
- Coconut Leches Cake Slice ($7)
- Extra: Cheese Quesadilla with Dipping Sauce ($9)
- Extra: 2ct Cheese Quesadilla with Dipping Sauce ($16)
- Extra: Mexican Sour Cream ($2)
- Horchata - dairy free 16oz ($6)
- 2ct Horchata - dairy free 16oz ($11)
- Caramel Horchata 16oz ($7)
- 2ct Caramel Horchata 16oz ($13)
- Dos Equis Lager bottle ($8)
- 2ct Dos Equis Lager bottle ($15)
- Bodhizafa IPA 12oz can ($6)
- 2ct Bodhizafa 12oz can ($11)
- YaYa Brewery Fluffy Puffy Sunshine IPA tall can ($8)
- 2ct YaYa Brewery Fluffy Puffy Sunshine IPA ($15)
- La Perlina Sparkling Moscato tall can ($9)
- 2ct La Perlina Sparkling Moscato tall can ($16)
- SoDo Cellars Deadbird Cabernet Sauvignon bottle ($28)
- Wysling Syrah WA bottle ($40)
- Blanc Lime bottle - white wine ($26)
- Spanish Brut Rose bottle ($26)
What you'll get
2 Chipotle Sofrito Tacos with choice of sauceindividual size pie pan - Black Bean and Veggie Tamale Pie
4oz container Mexican Quinoa Salad
4oz container of each: Cilantro Lime Dip, Pineapple Salsa, Roja Salsa
Tortilla Chips
4oz container - Mexican Rice
1 slice - Coconut Leches Cake
What to bring
Please park in the Flour Mill Parking Lot and bring your parking ticket in for validation!
Your host
Eric Frickle, owner of The Kitchen Engine (TKE) had a long-time dream to own and operate a family business close to where he grew up. When his parents approached him about collaborating to open TKE in the heart of Spokane, his dream came true. With each passing year, the community, partnership, and support has confirmed that this is exactly where Eric and The Kitchen Engine are supposed to be.
Today, TKE is Spokane’s premier kitchen store for top quality culinary necessities, foodie gifts, kitchen gadgets, cookware, appliances, pantry items, and more in the greater Spokane area and beyond. It is the “go-to” kitchen store for everyone, from the home cook to the well-seasoned chef. Our employees are an extension of our family and provide both excellent customer service and thorough product knowledge so that each and every customer can know that they’re taken care of and our top priority.
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