There is a saying in Mexico, “without corn there is no country”. It is a staple with a 9,000 year history of cultivation in Mexico and endless cooking possibilities with masa reigning supreme. Join Gino Garcia to learn about Mexican heirloom corn and nixtamalization, while creating a variety of masa-based dishes to enjoy. On the menu: sopes (hand-pinched corn cups) grilled with salsa and queso fresco; tetelas (pre-columbian triangular corn pockets) filled with black bean puree; and molotes (torpedo-shaped fried empanadas) stuffed with chorizo and potato. You’ll enjoy all your corn creations with salsa roja, salsa de aguacate (avocado salsa), and a bevvy of colorful garnishes.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.