JUNE 20, 2026: Nixta Brunch

Step into the world of masa like you’ve never experienced it before. In this hands-on Nixta Brunch class, you’ll explore how traditional nixtamalized corn can transform your favorite brunch dishes into something deeply flavorful, nourishing, and unique.

Together, we’ll prepare a menu of masa-infused brunch favorites, including:

• Fluffy, golden masa pancakes with a rich corn aroma

• A savory hominy hash packed with texture and depth

• A tender, buttery galette featuring a masa-infused dough

Along the way, you’ll gain a deeper understanding of nixtamalization, ingredient sourcing, and techniques that honor tradition while embracing innovation.

Whether you’re a home cook looking to expand your brunch repertoire or a food lover curious about the possibilities of masa, this class offers a warm, interactive environment to learn, taste, and connect.

Come hungry, leave inspired and take home the skills to bring masa to your own table.

BYOB is fine by us for participants 21+ 🥂 

Things to look forward to:

• Learn the nixtamal process from dry raw corn to luscious masa with lessons applicable in your home kitchen
• Enjoy our organic corn in three different unique forms and dishes
• Grind corn into masa by hand on our metates that have been passed down through our family generations
• Tour the mill with our Education team
• Purchase BSM products at a 15% discount

About your instructor & BSM Education Center Assistant Director, Nadia Rodriguez:
I received my culinary degree in 2018 and bring over 12 years of experience in the culinary industry, working across both savory and pastry disciplines. My passion for cooking began at a young age alongside my grandmother, where I first learned that food is one of the most powerful ways to share love and create connection.

My cooking is heavily inspired by Italian, Asian, and Latin cuisines, and I enjoy thoughtfully curating flavors to create dishes that feel personal, unique, and memorable. I’m passionate about sharing the knowledge I’ve gained over the years and highlighting the beauty of exceptional ingredients—like Barton Springs Mill flour—and how the care and intention we bring to them can transform food into an experience.

My ethos is simple: cook with the seasons, approach every dish with love, have fun in the process, and great food will always follow.

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. 

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. 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.