DECEMBER 14, 2024: Nixtamal 101
$175.00
Date: Saturday, December 14, 2024
Time: 4pm-8pm
Cost: $175 per person
PLEASE READ ALL CLASS POLICIES BELOW CLASS DESCRIPTION BEFORE MAKING YOUR PURCHASE.
Join us for our Nixtamal 101 masterclass series! This 4-hour course will teach you the history, value, technique, and application for one of the world's keystone culinary technologies.
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. Many of us have never learned to appreciate the millennia of history behind the process of transforming dry corn kernels into masa into a warm tamale. We invite you to come to this class with masa baddies and enthusiasts Nadia Rodriguez (Education Co-Director at Barton Springs Mill) and Ariana Diaz (line cook at Nixta Taqueria) to learn everything you need to know about nixtamalization. Learn the methods, equipment, and cooking techniques essential to crafting the corn tamale of your dreams COMPLETELY FROM SCRATCH. Learn the pros and cons of three distinct corn-grinding methods, how to properly hydrate, season, and shape your masa, and how to fill + cook tamales your abuela would be proud of. Without nixtamalization, corn simply wouldn't be the king it is today.
During this class, Nadia and Ariana will:
- Talk about what it's like to use Barton Springs Mill Corn (we've got four colors!) to creat soft, pliable masa (aka corn dough)!
- Get hands-on experience with THREE different methods for grinding your nixtamalized corn: the Molinito 1.0 from Masienda, old-school basalt metate, and stainless steel corn mill.
- Discuss and practice building techniques for tamales.
- Lead you through the proper cook for your tamales!
After you've gone through these steps, we will have a corn-centric feast for you, complete with fresh corn tamales and some other tasty accompaniments.
Whether you're new to the history and current applications of nixtamalization, or want to make the switch from instant masa to traditionally prepared nixtamal, we'd love to see you in class. ALL levels are welcome, and we're so excited to see you!
Things to look forward to:
- Have an opportunity to work with our own fresh corn, grown organically and processed on site!
- Learn about the history, chemistry, and nutritional science of nixtamalization!
- Work with traditional natural dyes extracted from cohineal!
- Master the art of masa for making tamales and a number of other specialties!
- Tour the mill with our Education Director
- Purchase BSM products at a class-exclussive 15% discount
BYOB is fine by us for participants 21+ 🍻
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.