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: tortillas de maíz (corn tortillas); Veracruz-style picadas; Oaxacan black bean-filled tetelas, and griddled and stuffed gorditas. You’ll pile your freshly made treats high with picadillo (ground beef with potatoes, tomatoes, and garlic); pasta de frijol negro (spicy black bean puree); salsa roja; and avocado-tomatillo salsa and garnish with radishes, cabbage, cilantro, crema, and queso fresco.
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.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.