About

Corn is so central to Mexican food and Mexican identity that there's even a saying that emphasizes this connection: "Sin maíz no hay país (without corn, there is no country)."

Learn about nixtamal (cured dried field corn), its 9,000-year history of cultivation in Mexico, and the many ways it's used in Mexican cuisine. 

Your instructor, chef and cookbook author Gino Garcia, will guide you through the process of nixtamalizing and cleaning the corn. In groups, you'll prepare and enjoy the corn in multiple forms, from pureeing and simmering to making a traditional and nutritious beverage, milling the corn by hand into a soft dough, and boiling the whole corn to make one of Mexico's most well-known soups. 

Details

• With the nixtamal, you'll prepare and enjoy a pozole rojo (red chile pozole) with chicken and an array of fresh garnishes; freshly milled masa (corn dough) for making Oaxacan tetelas with black bean paste, salsa, and queso fresco; and champurrado, a warm chocolate corn drink flavored with Mexican cinnamon and piloncillo.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (cheese).

Details

A $15 materials fee, included in the price of the class, covers everything you'll need.

Class Policies

• You must wear closed-toe shoes in the studio. Tie back long hair.
• Ages 14 and up are welcome.