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; and picadillo-filled Oaxacan molotes. 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.