Cooking Class Tortillas and Nixtamal. This workshop is quite interactive; you’re going to actively participate in preparing the food we all are going to eat. Either you’re a beginner in the kitchen or a master chef. The only thing I ask is that you’re passionate about cooking.
I’ll share with you some stories, especially from how corn was domesticated in what today we know as Oaxaca and other parts of the continent. Finally, we all are going to enjoy the meals we cooked, I’ll show you a couple of techniques to make your food look fantastic with little effort (food love starts with the sight!) Mexican food, thus, Oaxacan cuisine has a significant foundation on corn, so we are going to learn about this cornerstone ingredient of the gastronomy here. One important topic that will be covered it’s the Nixtamal process, which is the cornerstone of Mexican gastronomy and culture.
We are going to meet at the local market. We will buy the ingredients we are going to use later for the cooking class and explore the local fresh options we’ll have. Then we’ll head to my cooking studio to get a deeper introduction to the ingredients, process, and dishes we’ll prepare.
Once we are settled and refreshed with some fresh Aguas Frescas (flavored infused traditional drink) we are going to start preparing the food, I’ll assign to the participants different tasks and responsibilities in order to achieve our main goal; having our three-course-meal menu prepared. When the food is ready, we are going to share the table and finish the journey while enjoying the delicious things we worked on.
I created this workshop, Cooking Class Tortillas and Nixtamal, in Oaxaca City that shares this ancestral practice and made it useful to chefs, researchers, and food passionates. We will discuss the relevance of corn in food systems and how the dominance of corporations are putting in risk life and techniques like Milpa. The importance of how ingredients like corn, beans, pumpkins, and Quelites (herbs) are grown. The significance of ecosystems like the Milpa, which is a virtuous techbique developed centuries ago..
As we learn and discuss those topics, we are going to cook and prepare corn-based traditional dishes that are the result of those ancestral practices.
In a scenario like this, Oaxaca is one of the last bastions in Mexico’s food autonomy. Here is one of the places where we can still find locally grown corn while maintaining the ancestral traditions and practices like the Nixtamal process.
$1,600.00 6 hours
Price in Mexican Pesos.
Discount will apply in checkout depending on number of students.
Mexican food doesn’t have to have meat. From pipian, to enchiladas, passing by soups and salsas. All of them can be prepared with a plant-based list of ingredients. Vegan options are available too.
Let’s prepare the traditional moles of Oaxaca (Mole Negro, Pipian, Amarillo, Coloradito) leaving out the lard and the chicken broth. The flavors of the peppers, seeds and fruits are the ones giving us the real taste of the moles.
Due to the current pandemic we modified all the procedures to reduce the risk of SARS-CoV-2 virus spread in our facility. The priority is to protect everyone present.
According to the local sanitary regulations, these are the measures we’d be taking if you book a cooking class:
