JANUARY 19, 2025: Mesquite Flour Tortillas
$150.00
Date: Sunday, January 19, 2025
Time: 10am - 1:30pm
Cost: $150 per person
PLEASE READ ALL CLASS POLICIES AT THE BOTTOM OF CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.
Want to learn more about the native, ancient legumes of Texas? Come join us for an introduction to baking with Mesquite!
We will cover this staple crop’s origins across indigenous cuisines and processing mesquite flour to make tortillas blended with McCartyland Farms bean pods & Barton Springs Mill Standard All Purpose & Yecora Rojo flour.
This class will guide you from pod to table as local baker and forager Ariana Diaz demonstrates how to grind mesquite pods into flour for baking applications using 3 different milling techniques. Learn how to blend freshly milled mesquite flour, BSM All Purpose and Yecora Rojo flours to create a buttery, norteño style flour tortilla dough to make all your breakfast taco dreams come true. In this 3 hour class, you will get to build breakfast tacos inspired by native, seasonal ingredients. We will also prepare a dozen par-cooked tortillas to take home to share with your loved ones, or keep to your self- we don’t judge.
Start your new year off right with Mesquite 101 rooted in respect for our local ecosystems, ancient, and ancestral wisdom.
Whether you grew up harvesting mesquite with your grandma or have always wanted to learn how to make tortillas, we welcome baking and foraging enthusiasts of all abilities. Come join us for a climate-conscious and delicious experience!
Things to look forward to:
- Learn the anatomy and historical uses of the Mesquite tree
- A demonstration on how to process mesquite pods into flour using a molcajete, stainless steel mill, and mini grain mill
- Build and enjoy scratch made potato, egg and cheese tacos with the freshly made tortillas made in class
- Take home tortillas and recipes for at home cooking
- Tour the mill with our Education Director
- Purchase BSM products at an exclusive 15% discount
BYOB is fine by us for participants 21+ 🥂
About your instructor Ariana Diaz:
Ariana Diaz is a local baker and chef at Nixta Taqueria. She highlights her family origins and climate consciousness through a small scale cake business focused on locally foraged botanicals, Mexican flavors, and Jewish baking traditions. Ariana’s work is rooted in years of food access organizing and garden-to-table creations featuring local growing spaces such as the Festival Beach Food Forest, Nixta Taqueria Garden, and Urban Roots Farm. You can find Ariana vending across town through a mutual-aid focused pop up called Sana Sana Bake Club or teaching classes to the next generation of citizen scientists!
Class Policies:
TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).
By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release. Close-toed shoes and a head covering (such as a baseball cap) required for all classes.
Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required to remove most jewelry and piercings, and wear a beard net (if applicable) and/or hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes are required for entering any part of our facility. No exceptions.
In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class.
In the event of class cancellation, we will email you to notify you of a canceled class.