A dish steeped in tradition, migration, and community history will take center stage this month as the Magoffin Home State Historic Site hosts a special hands-on cooking class focused on Hoppin’ John, a food long associated with resilience, cultural exchange, and shared meals across generations.
The class is scheduled for Saturday, January 10, from noon to 1 p.m. at the historic Magoffin Home, located at 1120 Magoffin Ave. Participation costs $10 per person, with advance payment required. Space is limited.
Organizers say the event is designed to do more than teach a recipe. It is part of a broader effort to explore how food traditions reflect the diverse communities that helped shape El Paso and the broader borderlands.
“Hoppin’ John isn’t just a dish—it’s a story,” organizers noted in the event announcement. “It connects food, culture, and local history in a way that’s approachable, hands-on, and meaningful.”
A Dish With Deep Roots
Traditionally made with black-eyed peas, rice, and pork, Hoppin’ John has origins tied to African American culinary traditions in the American South, with influences that traveled and evolved through migration, trade, and local adaptation. At the Magoffin Home class, participants will learn not only how to prepare the dish, but also the historical context that gives it lasting significance.
The program includes:
An overview of the history behind Hoppin’ John A hands-on culinary experience Discussion connecting foodways to local and regional history
The event is part of a broader cultural programming effort supported by the Texas Historical Commission as part of the Texas America 250 initiative, which highlights stories and traditions that shaped Texas communities.
How to Register
Advance registration is required. Those interested can call 915-533-5147 to reserve a spot. Because seating is limited, early registration is encouraged.
The Magoffin Home State Historic Site regularly hosts educational programs exploring everyday life, architecture, and culture in early El Paso. This cooking class continues that mission by using food as a gateway to history—one plate at a time.
