DECEMBER 20, 2026: Nixta 101 - Tamales

Join us for this cornerstone workshop in 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. Join masa baddie Nadia Rodriguez to learn everything you need to know about nixtamalization, including but not limited to: methods, equipment, and cooking techniques essential to crafting the tamales of your dreams completely from scratch. 

You will have the opportunity to get hands-on experience with three distinct corn-grinding methods: the metate, a hand-mill, and Masienda's Molinito. Learn how to properly hydrate, season, and shape your masa, and how to fill + cook masa tamales our abuelitas and tias would be proud of. Not only will we be making delicious savory tamales, but also sweet filled tamales to round out your offerings!

Whether you're new to masa or looking to deepen your skills, this class is a great way to connect with tradition, learn something new, and enjoy delicious results.
After you've gone through these steps, we will have a corn-centric feast for you, complete with fresh seasonal sauces and accoutrements plus some other tricks we've got up our sleeve.

All levels are welcome and encouraged to attend this class!

BYOB is fine by us for participants 21+ 🍻

Things to look forward to:

• From rich + savory fillings to delicate + sweet tamales, you’ll learn masa prep, folding, and steaming techniques passed down through generations

• Nixtamalize and work with our organic corn

• Stone-grind corn by hand into fresh masa using our metates passed down through generations

• Explore the cultural artistry of cochineal - the vibrant, natural red pigment derived from cactus-dwelling insects - and use it to infuse color into your masa.

• Tour the mill with our Education Director

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

About your instructor, Nadia Rodriguez, BSM Education Center Assistant Director:

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 Maize—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.