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• 623.469.0123

Email:

• [email protected]

Location:

• Phoenix Salsa Dance 2530 N 7th St #107 Phoenix, AZ 85006

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Lake Worth Salsa and Bachata Dance Classes at Rhythms (Lake Worth, FL)

What we’re about

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The dance school for the social dancer…

If your looking for something to do, want to be confident on the dance floor or you already dance, but want to learn new moves, then Rhythms Dance Studio is the place to learn. Classes are taught by trained instructors with a precise attention to the skill and technique of the dance, LEADING AND FOLLOWING!! that you are sure to learn how to dance, no matter your dance level.

Our goal is to encourage dancer of all levels to dance and to make sure you Learn, have fun and leave smiling and dancing.

Check out our new location

6675 Lake Worth Rd.

561-396-5155
In the Shops of Lake Worth Plaza In the Jazzercise Center

Group classes Tuesday & Thursday night at 7:45pm

Come and see why we love it. You will meet new friends and learn new moves you can use the next time you dance the night away with that special someone. YOUR FIRST CLASS IS FREE

I hope to see you on the dance floor.

www.rhythmswpb.com

Upcoming events (4+)

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Kids Salsa Bachata & Hip- Hop Dance classes

Fri, Jan 20, 2023, 5:00 PM UTC

HEY MOM AND DAD!! Let’s entertain the kids tonight!!! FREE Salsa and Bachata classes for kids!!

LETS DISCONNECT FROM THE ELECTRONICS AND USE ALL THAT ENERGY DOUNG SOMETHING DIFFERENT.

5pm Kids Salsa and Bachata
6pm Kids Hip-Hop
[masked]th Ave N, #5B
Lake Worth, FL 33461
www.rhythmswpb.com

• AGES 6 AND UP!!
• Latin/ Hip Hop / Ballroom
• Monthly Packages available
• Proper Dance Attire
• Dance Shoes Required
• BRING YOUR BEST DANCE MOVES 🕺 💃
FIRST CLASS IS FREE

#wedance #forfun #forhealth #forlife

KIDS HIP HOP CLASSES

Fri, Jan 20, 2023, 6:00 PM UTC

Kids HIP HOP CLASSES
Friday Nights

Time to get these kids moving!!

Hip-Hop is a great way for children to learn social skills and manners. This class will teach children to follow direction while still having fun. It will also teach them communication skills through facial expressions and the ability to tell a story through dance.
ages 6+

Try it!! First Class is Free

6pm @ Rhythms Dance Studio

SALSA & BACHATA CLASS TONIGHT

Fri, Jan 20, 2023, 8:00 PM UTC

Are you ready to improve your Dancing??..

Monday Nights is Beginners Salsa and Bachata. If you are new to dancing, trying this for the first time, this is the class you want to join.
7pm Beginners Salsa
8pm Beginners Bachata

Tuesday and Thursday Nights are open to all Levels.
8pm Bachata
9pm Salsa

Wednesday nights Bachata and Salsa Classes for Intermediate / Advanced Dancers.

8pm: Bachata Shines and Partner work
9pm Salsa on1 Shines and Partner work

Bring a Friend — Tell a Friend — Make New Friends!

We have Weekly Classes for Adults and children. SALSA AND BACHATA CLASSES EVERY MONDAY, TUESDAY, WEDNESDAY AND THURSDAY NIGHT. We also offer Privates and Dance Choreography and performances for any special event/ occasion.

Credit Cards Accepted

Bachata Fusion Workshop and Social

Sat, Jan 21, 2023, 1:00 PM UTC

Bachata Fusion Workshop and Social
Saturday, January 21st
1-2:30pm: Workshop
9pm: Bachata Fusion Social

Join me for an urban style Bachata w/ a touch of Sensual for all the Bachata lovers out there.
We will have an afternoon workshop from 1-2:30pm. And then an evening Social. Those who attend the workshop get the Social included.

• Included in the monthly package.

• $20 workshop W/ evening Social
• $10 Social Only

Free Parking.

Past events (1,738)

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SALSA & BACHATA CLASS TONIGHT

Thu, Jan 19, 2023, 8:00 PM UTC

Discover the world of dance (lecture)

Watching how ballrooms train up to class A, it was very noticeable:

There is no connection with the floor, they work with legs and hips, a bit with the body. Communication apparently breaks off in the area of ​​the solar plexus. As a result, they work out some things, but this is not productive. In addition, since the body is not stretched, they do not work out the way they should dance. Those. they work out something close to how to dance. By means of these approximations, balniki progress very slowly. Although the coordination work in ballroom dancing is difficult, it remains just a job and not physically difficult, just hard to do right. Therefore, we need constant monitoring of teachers, then we can progress very quickly. But you also need to turn on your brains yourself, because you need to understand why you do certain technical things. You need to feel how the technique helps to dance. The main idea is that ball dancers have a very difficult coordination work, it is very difficult to dance correctly, because this dance is not natural in essence, in style. Ballroom dancing is an artificial type of dance that has been made by man. Therefore, development in ballroom dancing is slow if you are not under the constant supervision of teachers. Therefore, champions, especially youth couples under 20, do not train so much themselves so as not to work out something that is not right. They do a lot of individual work, so their growth is high, because. they are under the control of the coaches. Other genres, such as hip-hop, don’t have the same complexity because there is almost no technique. Therefore, dancing hip-hop correctly in terms of technique is simple. That. a person works out correctly, and does not wander from one exemplary option to another. The same applies to all other dance styles. They are much simpler in technique, they can be worked out correctly. nine0003

Today I jumped a little hip-hop and already felt that I was doing the right thing. Mastering other areas is much easier than ballroom dancing, ballet, jazz. As a rule, they came out of the ordinary life of ordinary people. All movements are simple and human. As a result, learning these dance styles is very fast. The important thing here is to stay relaxed and natural. In no case should you bother, you just need to feel the music, feel the character that it sets. nine0003

It is very useful to be engaged in such directions in all respects. Firstly, they can be quickly mastered if you have dance training. Secondly, they have lower competition and you can take a good niche if you are seriously engaged in this area.

There is a good phrase: Doing one thing now, you are not doing another thing at the same time. And here comes the question of priorities. You can drink beer, or you can work out and become even better in your field and in life. But, you can also develop yourself in only one direction, closing your eyes to the huge dance world, to all the beauty of other directions, or you can leave the main direction for a couple of months and do something else. Believe me, in these two months you will learn much more than if you were still doing, say, ballroom dancing. Moreover, new knowledge will help you dance better in your main direction. Think about how much you lose doing just one dance. There are hundreds of types of dances and they are beautiful in their own way. You want to dance only ballroom dancing or be able to dance at all, not be a ballroom dancer, but a real dancer who can do a lot. And this new knowledge will also be reflected in your wallet. The more you know and can do, the more professional you are. nine0003

About the sauce that is better to dance — Weekend — Kommersant

After two weeks in Cuba, I still did not understand if there was a kitchen there. I mean, is she there now? Because before the revolution it definitely was, and the recipes remained. True, there are not so many of them — you can’t collect them in a three-kilogram folio of a culinary bible like the Italian Silver Spoon. But the names are funny: ropa vieja («old clothes») — minced pork in a spicy sauce that looks like scraps of cloth. Or moros y cristianos («Moors and Christians») — white rice with black beans. In general, rice and legumes are served everywhere in Cuba, but a delicious dish — from large Spanish gorbanzo peas — we came across only once in a small private Havana restaurant. It’s just that private traders, well-known among local taxi guides, who bring foreign tourists for a small rollback, have the opportunity to buy decent raw materials. But more often, no matter what national specialties the menu tempts us with, these caldos (a soup-stew of chicken, ham, vegetables and sweet potatoes), camaro (again, chicken with vegetables and rice) and ajiako (thick stew of pork, beef, sausages and exotic vegetables) — everything was tough, dry, greasy and sinewy. The clearest example of the fact that good cuisine is impossible without quality products. nine0003

My American friend Natasha told me about wonderful restaurants in Miami run by emigrants who escaped the Castro regime. They, of course, buy products from local farmers. In Cuba itself, where a tender suckling pig is required, it is replaced with an overripe pig, and beef, as I was told, is so tasteless because it comes from cows that are no longer able to give milk, because even children do not have enough of it. I went to see the local greengrocers — it’s a waste dump. It is simply incomprehensible to the mind where such squalor comes from in such a climate, on such a fertile land. Once in Varadero, a waiter in a government restaurant sold us a guava, a sweet, juicy, cool fruit with a stupefying strawberry smell, from under the floor. He told in a whisper that with incredible difficulties he started a subsidiary farm, having issued a piece of land for all his relatives. We have already met fruits of the same name, only without any smell and with a taste reminiscent of frozen potatoes. We, former Soviets, understand everything in Cuba. As in the USSR, here any product is usually of two varieties — either it is, or it is not. «Sooner or later one-party system leads to one-sausage,» my husband repeated his favorite saying as he surveyed the meeting room of the pre-revolutionary parliament in the sumptuous Havana Capitol, which had been turned into a museum as it was no longer needed. nine0003

Fortunately, not everything is so sad. Firstly, Cuba has the best langoustines in the world, which can be chopped and simply baked on coals. And secondly, even though there is nothing to eat, it’s still fun. Cubans are not North Koreans after all. Even foreigners are told jokes about Fidel and Raoul. And the street boys here are free and dexterous, like animals, rushing about with baseball bats from shabby stool legs — to the envy of the masters of sports. Their bodies, perhaps, from some more perfect material? There is definitely sex here, it sparkles in the air. Our most dashing rock and roll is some kind of prim polonaise next to their salsa. A very hot and sensual dance, it simply fascinated me. And now, imagine, the only thing that struck me in the whole Cuban cuisine is also called salsa — salsa criolla, a spicy, spicy sauce. They say that the dance originated from this very masterpiece of Creole cuisine. As if in the middle of the last century in a Cuban bar where salsa criolla was cooked especially tasty, the people lit up so much to the groovy Afro-Caribbean melodies that someone shouted: «Salsa! Salsa!» (Meaning: «Hot! Cool! Great!»)

I have never tried anything like this. I immediately felt heat and sweetness, and slight bitterness, and spicy sourness. Explicit tomato-pepper taste, but with a pleasant and fragrant citrus tint. Salsa criolla, it is bright orange in color, cheerful and very Caribbean. With it, you can eat not even the best pork or chicken, but fish, seafood — just a song, and you immediately want everything — to live, love and dance. They taught me how to make Creole sauce in the same private Havana restaurant. There were a lot of elements, like figures in the dance of the same name, but everything is not difficult, if there is a desire and a cheerful mood — it is more important here than the exact recipe. nine0003

Are you ready? Do you already hear salsa rhythms? Then we take a saucepan with a long handle and heat a few tablespoons of good olive oil — only on low heat, so as not to burn and not smoke. Quickly — and do not roar, that’s not necessary! — cut the onion and a few cloves of garlic, preferably in cubes — then it will be easier to grind. We still reduce the fire, throw everything into a saucepan, let it languish, smell fragrant, reach the desired softness and transparency. Don’t stop even for a minute! Grind juicy bell pepper — and in a saucepan, to the onion and garlic. Do it even faster! We spread the peeled tomatoes from the jar, chop them into small pieces with feeling — that’s how they need it. It would be nice to have about 250 grams plus a tablespoon of spicy tomato paste. Ready? And the onion is already transparent? We run tomatoes to him. And a bay leaf too. And now the problem: according to the recipe, you need to add chopped — and by no means small — chili peppers. I warn you, it will be very sharp, figure out what you are ready for. Half is enough for me, and then with carefully cleaned seeds and well washed. And they in Cuba, imagine, they also put a mixture of black and red pepper and (or) Tabasco, but we are not Creoles. Everything, with the burning part is over, it’s time to salt, only slightly, so as not to clog other tastes. Now you will be surprised: we will add half a cup of cherry liqueur and a little rum. In Cuba, it’s always like that — no matter where you start, but you can’t do without these two. Think tomatoes with garlic onions and liquor are an explosive mixture? Well, it’s salsa! Further on, even harder. Squeeze the juice from the lime, green-green and very fragrant, into the saucepan, and it is better to use it directly with your hands so that the essential drops from the zest are also not in vain. Try it — if you feel very sour, add some cane sugar. And finally, turmeric. It is yellow like saffron, only cheaper and with a spicy bitterness. Red tomato color turns into carrot color right before your eyes. Well, now everything is in the blender — and you’re done. nine0003

How long do you think? I noticed — only half an hour spent, moreover, with inspiration. Well, lick, this is the food of love, it will even raise the dead. I just topped salsa criolla with frozen shrimp. As alive, by golly. My husband is telling the truth: in tropical socialism, the first word is more valuable than the second.