Medellin: Empanada Cooking Class by Local Chef in Comuna 13

Hands-on empanadas beat street snacks. I like that you start at Juan XXIII and then walk into Comuna 13, so you are not just eating, you are arriving with local context. The tradeoff is the class is only about 1 hour 30 minutes, so you will make and eat one empanada style, not a full spread of dishes.

The big win is the welcoming teaching from chef Jheams, including a quick market stop for yuca and tips for Cartagena-style empanadas. You shape and cook your own batch, then sit down for fresh empanadas and a soda, which makes the time feel worth it.

Key things that make this Medellín empanada class worth your time

• Juan XXIII metrocable start: you begin in San Javier, then head into Comuna 13 on foot
• Chef Jheams’ hands-on approach: real technique, not just watching
• A market moment for yuca: you pick up key ingredients before cooking
• Small group size (max 6): more attention and a calmer pace
• Cartagena-style empanadas: you learn one specific regional take on a national favorite

Getting to the workshop from Metro Juan XXIII in San Javier

Your day starts at Estación Metrocable Juan XXIII in San Javier. The meeting point is listed as Estación Metrocable Juan XXIII, plus the nearby area details (Pilarica II, Medellín, Antioquia). It’s a practical setup because you are starting from a transit hub, not somewhere hard to find in the middle of town.

From there, you will be picked up and guided into the neighborhood on foot. This matters more than it sounds. In Medellín, the metrocable helps you get to the right elevation and neighborhoods without fighting traffic. Then the walk connects the transit part of the day to the food part of the day, so your class starts feeling like a local outing instead of a quick restaurant stop.

One small consideration: since you are walking, wear shoes you trust. Also, keep your phone secure and your pace steady. This tour is designed for a small group, so if you are comfortable moving with others, you will enjoy it more.

The Comuna 13 walk: part navigation, part cultural context

Before the cooking begins, you walk through an undiscovered part of Comuna 13 to reach the workshop. That first stretch is not filler. It’s how you get context for what you are about to cook and eat.

You will likely pass everyday sights as you head toward the workspace. You are not touring major landmarks here. Instead, you are moving through regular neighborhood life with someone local who knows the flow and timing. That is a different kind of travel value, and it is often the kind you remember later when you are eating the food again.

What to do to make this part smoother:

• Dress for real walking, not for looking pretty in photos
• Bring a light layer if it gets cool where you are standing
• Plan to arrive with a bit of buffer time, so the group is not rushed

If you prefer an experience that stays strictly indoors, this walking component may feel like a downside. But if you like short, guided neighborhood transitions, it’s one of the most charming parts.

What you actually cook: Cartagena-style empanadas from dough to golden

The class centers on one iconic Colombian street food: empanadas. The teaching is built around doing, not just learning names and history. You work on the dough, then handle flavorful fillings, then cook the empanadas until they are golden and ready to eat.

Because the tour runs about 1 hour 30 minutes, the pace is focused. You can expect an efficient sequence: get moving, prepare key components, shape what you made, and finish with cooking. That time limit is also why this class feels like good value. You are not paying for a long meal event. You are paying for real practice with the kind of payoff that lands right at the table.

A helpful way to think about it: you are learning a method. Even if you never make empanadas again at home, you will leave understanding what matters, like texture in the dough and balance in the filling. That is how you spot good empanadas later, whether you order them in Medellín or another Colombian city.

The yuca market stop and why it changes the whole class

One of the standout moments is a quick market walk to pick up yuca. That step makes a big difference for two reasons.

First, it turns ingredients into a story. You stop thinking of yuca as something you buy in a package. You see it as part of the cooking plan, which makes the next steps feel more intentional.

Second, it keeps the class grounded in what people actually cook with locally. If you want Colombian food experiences that go beyond flavor, this is the kind of detail that delivers. You might not get a long market tour, but you do get the ingredient connection.

You’ll also learn Cartagena-style empanadas, which gives the class a specific regional angle. Even though empanadas are everywhere in Colombia, the style varies. Learning one style clearly is better than learning a vague version you cannot recreate.

And yes, there is also a “nice place to cook” factor. The host’s setup includes a lovely view, which helps you feel like you stepped into someone’s real space for the lesson.

Chef Jheams and the small-group advantage (max 6)

This is capped at 6 travelers, which is a big deal for hands-on cooking classes. With smaller groups, you are less likely to spend the entire hour standing still. You are more likely to get correction when something looks off, and you are more likely to keep up with the rhythm.

Chef Jheams is described as especially welcoming. That matters because empanada dough can be a little tricky for first timers. If you get stuck, you need quick feedback, not a long lecture. A friendly, patient teacher makes the difference between a fun snack-making hour and an awkward one.

The class is offered in English, which makes it more comfortable if Spanish is not your strength. Still, even with English instruction, the real language of cooking is your hands, your timing, and what the dough and filling are telling you. You’ll be able to follow along without feeling lost.

If you are traveling with friends, this small size also makes it easier to get a calmer experience rather than joining a large tour machine.

From shaping to cooking: how the empanadas come together

Even with one focused menu, the steps matter. You will:

• Prepare the dough
• Build flavorful fillings
• Shape the empanadas
• Cook them until they reach a golden finish

This is the part of the class where I think most people get the most out of it. Tasting is nice, but technique is what you can reuse. When you shape empanadas yourself, you learn how much filling to add and how to seal them properly, because that affects cooking and the final bite.

Pay attention to texture. In a short class, there’s not time for trial and error forever. So when the chef suggests adjustments, take it seriously. Ask questions when you have them. If you stay passive, you will just watch time go by.

Also, think about how you will eat. You are making food that you will likely eat soon after cooking, so you are not waiting through a long sit-down meal. That speed means the empanadas are at their best when served.

The sit-down payoff: fresh empanadas plus soda and conversation

At the end, you sit down to enjoy the empanadas you made. You also get a soda/pop as part of the experience, and the tone is friendly conversation and Colombian hospitality.

This part is a big part of why I recommend the class even if you are not a “serious cooking” person. The meal is not separate from the lesson. It’s the confirmation that your work turned into something real, warm, and shareable.

Because alcoholic beverages are not included, the experience stays simple. If you want wine or stronger drinks, you will need to buy those separately. For most people, a soda fits perfectly with fresh street food.

If you are the type who enjoys meeting a few other visitors, the small group format makes conversation easier. You can swap tips about where to eat in Medellín, and you will have something in common immediately.

Price and value: why $21.45 makes sense for what you get

The price is $21.45 per person, and that is the kind of number that works well for a food activity, especially in a city where classes and guided food tours can climb fast.

Here’s what you are paying for in practical terms:

• An English-speaking chef and hands-on instruction
• A full meal component, since you eat the empanadas you make
• Meals included, plus soda/pop included
• The neighborhood transition from the Juan XXIII start point into Comuna 13
• A small group experience capped at 6

You do not have to add on the major costs. The tour includes meals and a drink, so your budgeting stays straightforward. Alcohol is the main extra expense, and that is common for food experiences like this.

Also, you get a skill component. Even if you never cook empanadas again, you learn what goes into them. That changes the way you order food afterward, and it makes your next empanada taste test more fun.

If you are traveling with a group, there may be group discounts. The listing does not spell out the exact breakpoints, but it’s worth checking if you have more people in your travel party.

Who this Medellín empanada class is best for

This experience fits best if you:

• Want hands-on food instruction, not a lecture or a tasting-only stop
• Like learning a specific style, here Cartagena-style empanadas
• Prefer small group tours with more interaction
• Enjoy short neighborhood walks with local context
• Are okay with a time-boxed cooking session around 1 hour 30 minutes

You might want to skip it if you:

• Strongly dislike walking, since you will move from Juan XXIII to the workshop area
• Want a long, multi-course cooking school with many recipes
• Are looking for alcohol-focused dining, since soda/pop is included and alcoholic beverages are extra

Overall, it’s a good match for first-time Medellín visitors who want an authentic food moment with real technique and a friendly atmosphere.

Should you book this empanada class in Comuna 13?

I think it’s a smart booking if you want one memorable Colombian food experience that combines technique, neighborhood context, and a satisfying meal at the end. The small group cap helps a lot, and the focus on Cartagena-style empanadas gives you something specific you can actually remember and repeat.

Book it if you like the idea of starting at Metrocable Juan XXIII, walking into Comuna 13, then cooking with chef Jheams. Aim to reserve ahead because it is often booked around 12 days in advance on average. And on the day, wear comfortable shoes, bring a little curiosity, and plan to be hungry when you arrive.

FAQ

Where do I meet for the Medellín empanada cooking class?

You meet at Estación Metrocable Juan XXIII in San Javier, with the nearby details listed as Pilarica II and Cra. 99dd #48f64, Medellín, Antioquia. The activity ends back at the same meeting point.

Do I need to know Spanish to join the class?

No. This activity is offered in English.

How long is the cooking class?

It runs for about 1 hour 30 minutes.

How big is the group?

The activity has a maximum of 6 travelers.

What do you learn to make?

You learn to make Colombian empanadas, including Cartagena-style empanadas.

Is food included in the price?

Yes. Meals are included, and you also get soda/pop.

Are alcoholic drinks included?

No. Alcoholic beverages are not included, but extra drinks may be available for purchase.

Is there a market stop during the class?

The experience includes a quick walk for ingredients, including yuca.

Will I receive confirmation after booking?

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

Can I cancel for free?

Yes. Free cancellation is available. You can cancel up to 24 hours in advance for a full refund.