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  • MARCH 8, 2026: Nixtamal 101: Spring Equinox Celebration (Partner Class)

    TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES.

    Date: Sunday, March 8, 2026

    Time: 2pm - 6pm

    Cost: $265 per couple (PRICE INCLUDES ENTRY FOR TWO PEOPLE)

    PLEASE READ ALL CLASS POLICIES BELOW CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE. 

    Celebrate spring with a hands-on cooking class that dives deep into one of the most transformative techniques in traditional cuisine: nixtamalization. In this immersive class, students will learn the full nixtamal process from start to finish: from cooking the dried corn with cal to transforming it into fresh masa.

    Nixtamalization is the corn preparation method responsible for the tortilla swaddling your taco, the chip ferrying your salsa, the hominy dotting your pozole, and so much more. Join masa baddie and our Education Center’s Assistant Director, Nadia Rodriguez to learn everything you need to know about nixtamalization. Together, we’ll explore how nixtamalization enhances flavor, texture, and nutrition, and how to use fresh masa in versatile recipes that celebrate spring. You will have the opportunity to get hands-on experience with three distinct corn-grinding methods - metate, hand-mill, and Masienda's Molinito. 

    All levels are welcome - perfect for curious home cooks, food lovers, and anyone excited to deepen their understanding of traditional techniques while cooking seasonal, delicious food.

    BYOB is fine by us for participants 21+ 🥂 

    Things to look forward to:

    • Learn masa prep from start to finish with lessons you can apply in your own home kitchen

    • Nixtamalize and work with our organic corn

    • Grind corn by hand into fresh masa using our metates passed down through generations

    • Botanical infusions and ingredients that can be locally foraged in Central Texas

    • Tour the mill with our Education Director

    • Purchase BSM products at a class-exclusive 15% discount

    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 to remove most jewelry and piercings, and wear a beard net (if applicable) and 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.

    Customer Reviews

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    m
    monica shah
    amazing class

    learning the history of masa, the nixtamilzation process and making the tlacoya and pupusas were awesome. nadia gave us extra ideas for how to modify the process to do this at home. you won’t me disappointed

    C
    Corinne Wilder
    Nixtamal for all!

    I had such a great time at this class! We had about 30 people total, the class was packed, but everyone had a chance to do everything from measuring the “Cal” used in the nixtamal process, to watching the kernels slowly turn to hominy, to grinding the fresh masa with Nadia’s 200-year old family heirloom stone grinder..: it was amazing! Plus we each got to sample two sweet and two savory tamales during class (it’s also BYOB!), as well as make several tamales 🫔 to take home for later. Very hands-on, very educational. Hats off to Nadia, Ariana, and Frida - thank you for such a wholesome, traditional experience!