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immersive cooking classes in eclectic east austin

The Prickly Pear Cooking Classes, Austin, Tx, Date Night, Anniversary Dinner, Special Events, Culinary Classes, Group & Couple's Classes, Team Building Events

Welcome to our kitschy kitchen in East Austin, Tx.

We invite you to join us for a class in our home venue and enjoy your own beautiful three-course dinner, all in one night.

We offer hands-on instructional classes that teach classic techniques, through colorful, provincial and playful presentations. We source many of our ingredients locally and value elevated, regionally-inspired dishes from all over the world. Our in-house classes are small and intimate and our venue is in accessibly-cool Central East Austin.

Whether your just starting out, or come with experience under your belt, there is something for everyone.

Go to our “Classes Offered” tab to learn about the classes we offer.

Want to book a private event? Look no further! We offer a venue for your team/party to gather, learn and celebrate, offering as much full-instruction as possible.

The Prickly Pear has served top tier Austin tech-Dell, Oracle, Google-, University of Austin, Merck, Siete Family Foods, Wonderful Seedless Lemons, Amazon, Jessee, ONNIT, Self Inc., and Tenable, to name just a few.

Are you a production crew/producer/content creator? We love to help facilitate your process and are experienced working with creative teams. Our event space loves the camera!

Allow us to recommend a menu for your crowd, or ask how we can build an experience around your needs.

Date Nights. Anniversary Dinners. Birthday Celebrations, Holiday Parties, Special and Team Building Events.

Need a gift certificate? Go to our “Book a Class” tab.

Book your experience today!

No one is born a great cook, one learns by doing.
— Julia Child

The Event Space @ The Prickly Pear

Spacious and cheery, filled with pop art and kitschy collectables, the space is the ideal setting for your event. Inquire today.

Food is art, and food is love. And we should show love and appreciation for those who cook it by eating it with relish.-
— Mark Bittman