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 nixtamalization, types of corn, and different types of masa, while creating a variety of masa-based dishes to enjoy. On the menu: tortillas de maíz (corn tortillas); sopes (thick corn cakes); molotes (crispy torpedo-shaped empanadas) and Oaxacan-style tetelas (stuffed, triangle-shaped masa pockets ). 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.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our staff, guests, and their loved ones at home, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. All guests will be required to wear a mask during instruction regardless of vaccination status. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 14 days, you will need a negative covid test to attend class. If you are sick, please stay home. Thank you for your help keeping each other and our staff safe!
Itching to get back into the Pantry kitchen, but still feel hesitant about the end-of-class dinner party? We get it! We are happy to pack up your meal at the end of class for you to enjoy at home. We’ll check in at the start of class to see what you’d prefer!