Cooking Class Corn Nixtamal

Cooking Class Corn & Nixtamal. We start with a visit to the market to choose fresh ingredients. we will cover the process of corn and its derivatives. We have many varieties in Oaxaca, so you’ll be able to choose your preferred color. Then, we’re going to make Tortillas, Memelas, and then make other dishes like Tacos, Quesadillas, and fill them with some delicious ingredients like the traditional Quesillo (not Queso Oaxaca, that’s a misspell made in the rest of Mexico).

We usually also make some delicious traditional soup like Sopa de Guías, which is something we make to use everything from the Milpa (you might know it also as the Three Sisters) to use everything, the vines, the corn ears, the pumpkins or squashes and the Quelites (greens). The outcome is a light, delicious and nutritious soup.

First, we are going to meet and go to the biggest market in Oaxaca (Mercado de Abastos) to buy all our fresh ingredients. Then we are going to head to my kitchen in the mountains of Oaxaca, close to Monte Alban area. Once we are settled and refreshed with a 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.

We are also going to learn about the availability of organic heirloom corn today compared to the past, things have changed a lot in the last decades with the presence of agrochemicals and hardship from farmers to define a decent pricing to make a living. In the Cooking Class Corn & Nixtamal we are also going to learn how to process the corn with the Nixtamalization process which is an ancestral

La cocina prehispánica es libre de carne y trigo, por lo que es amigable para las personas que tengan restricciones alimentarias. La clase se puede adaptar para dietas vegetarianas, veganas y libres de gluten.